Lamb Shanks in Five Spice, Tamarind & Ginger |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum. Ingredients:
2 teaspoons five-spice powder |
1 teaspoon dried chili pepper flakes |
1 cinnamon stick |
2 star anise |
1/4 cup soy sauce (60ml) |
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml) |
2 tablespoons tamarind paste |
2 tablespoons grated palm sugar or 2 tablespoons brown sugar |
40 g grated ginger (8cm piece) |
3 garlic cloves, chopped |
1 red onion, finely diced |
1 1/4 cups water |
8 french trimmed lamb shanks (about 1.6kg) |
Directions:
1. Preheat oven to moderate.
2. Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
3. Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
4. Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
5. Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
6. Remove lamb from the dish and keep warm while you skim any excess fat.
7. Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
8. If you are not on a diet serve with rice or mash potato.
9. This could also be made in a large dutch oven on top of the stove.
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