Vietnamese lamb shanks with sweet potatoes

Vietnamese lamb shanks with sweet potatoes

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(36 ratings)

By

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Cooking time

Prep: 20 mins Cook: 3 hrs

Skill level

Easy

Servings

Serves 4

Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2 tbsp groundnut oil
  • 4 lamb shanks, about 350g each
  • 2 onions, halved and cut into half moons
  • 2 tbsp finely chopped fresh root ginger
  • 3 garlic cloves, finely sliced
  • 2 red chillies, both deseeded, one chopped and one thinly sliced
  • 1 tbsp soft brown sugar, plus 1 tsp
  • 3 star anise
  • 2 lemongrass stalks, tough outer leaves removed, then bruised
  • 1.2l lamb stock
  • 1½ tbsp tomato purée
  • 4 sweet potatoes, peeled and cut into big chunks
  • 2 tbsp fish sauce
  • juice 2 limes
  • big handful mint leaves, torn
  • handful basil leaves

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Method

  1. Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
  2. Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

Recipe from Good Food magazine, December 2009

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Comments

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abudhabikatie's picture
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Having read all the wonderful reviews, I was really excited about cooking this. But I thought it was a huge disappointment-it didn't taste at all Vietnamese, just like normal lamb shanks with sweet potato and a bit of chilli spice. It was tasty, but not what I was expecting.

angelfiesta's picture
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Oops forgot to mention the lamb. Very tendar fell away from the bone delish yummy

angelfiesta's picture
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Had this for tea last night after cooking in slow cooker the night befor. Halved ingredients as just cooking only one shank. Had to alter recipe slightly as tesco didn't have fresh lemongrass, star anise and fish sauce. used lemongrass from a jar, 1tsp chinese 5 spice and soy sauce. Served with mashed potato, carrots and fine green beans. Delish, sauce thickened up on hob lovely. Was very spicy maybe used too much 5 spice. Will make again when I find correct ingredients. Sure will make many times.

croady's picture
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So easy, and so tasty

luby12's picture
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I love this recipe, I make it when I want something a little more special. Wouldn't change anything.

spratt28's picture
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Making this again as delicious

mintylam's picture
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Have cooked this several times - really easy and always an incredibly tasty result - each time all that is left are the lamb shank bones :o) The only thing I would say is it's best not to leave the sweet potatoes for an hour (of course depending on 'chunk" size) but generally 35-45mins is plenty

gcamuk's picture

Simple, this recipem is the bo**ocks, tonight was the second time I cooked it for friends and it was just as good as the first, get this bad boy cooked and you won't look back...

lulabellamozarella's picture
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Smelt absolutely beautiful in the oven, but the end result was a bit of a disappointment. The lamb needed longer in the oven and I would advise using a better cut of lamb as the quality of the shank meat wasn't great... There was too much stock so the juice was all runny and didn't stick to the lamb as I would have liked. The star anise have a beautiful aroma though and I will use them in my cooking more. This recipe kept me entertained for a short while and made a nice change but I won't be making it again.

thehungrymouse's picture
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Absolutely Gorgeous!! I did slow cook mine too, four hours in total. The meat fell off the bone and the flavour is truely something quite special. You wont regreat cooking this. Will be making it again!

banoffeepie's picture
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This is sooooo delicious. I have made it several times now and have started to add butternut squash and aubergine. Last time I made it, I added puy lentils. Freezes beautifully. :-)

cocoabean's picture

Anyone know how long it would take to cook the lamb in a slowcooker on low?

princessdaisy's picture
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Yummy yummy yummy,really quick and easy with lovely depth of flavour. I finshed mine on the top of the stove to reduce the sauce down abit. Served with brown rice and fine beans. Don't skimp on the finishing herbs as thet really help to balance the flavours. I used palm sugar instead of soft brown.

supershaz30's picture
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This is a fantastic dish. I've cooked it many times and do agree with cooking it slowly. I left out the fish sauce due to allergies. A wonderful meal that's well worth the effort.

joanneeland's picture
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This is a beautiful dish. Made it in my slow cooker over about 8 hours and served it to friends for a casual dinner with rice. Very easy to do in advance and the flavours were so good, even better the next day. I've got one stashed away in the freezer for a rainy day as well. I'll do this one again and again!

jules747tiggs's picture

Could you make this by stewing on the top of the cooker? I have a small oven and my casserole dish is too large for it!

kingtwig's picture

This looks and sounds delicious! I'm thinking of doing it in my new slow cooker, but am a bit new to slow cooking. Can anyone give me an idea of how long to cook it for using the slow cooker, and also, would I need to add the stated 1.2L of stock....because my slow cooker seems to make things quite liquidy. Thanks for any help- dying to try this out! :o)

mbennett's picture

Got this in the oven for the second time - friends coming over to eat this evening. If it turns out half as delicious as last time I will be delighted, not quite sure where my root ginger has gone? Must have fallen out of the supermarket trolley! Hey-ho. Going to use coriander this time, it just seems more apprpriate.

christinebrown's picture

My sister in law cooked this for us yesterday - absolutly delicious, I have printed the recipe out and can't wait to cook it myself!

jweg1210's picture
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This did make a nice change from the usual lamb shanks recipe... smells lovely... kids happy to eat it... but it wasn't anywhere near as delicious as my usual one which uses white wine, garlic and carrots.
As other people have said, I would cook for longer than stated, and only add the sweet potato at the point where it will cook rather than disintegrate.

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