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Vietnamese lamb shanks with sweet potatoes

Vietnamese lamb shanks with sweet potatoes

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Rating: 5 out of 5.67 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
DIANA SAYS...

'The warming aroma of star anise wafting through the house is an antidote to the more traditional Christmas scents. Stir-fried bok choi or Savoy cabbage and plain boiled rice are great on the side. This freezes well. Defrost completely before heating on the stove top and add the lime juice and herbs just before serving.'

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 5 out of 5.67 ratings
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