Vietnamese lamb shanks with sweet potatoes
Ingredients (18)
- Ground Nut Oil2 tablespoons
- Lamb Shanks4
- Onion2
- Ginger2 tbs chopped
- Garlic Clove3 sliced thinly
- Red Chilli1 chopped
- Red Chilli1 sliced
- Brown Sugar1 tablespoon
- Brown Sugar1 tsp
- Star Anise3
- Lemongrass Stalks2
- Lamb Stock1L
- Tomato Puree1 ½ tbsp
- Sweet Potatoes4
- Fish Sauce2 tablespoons
- LimeJuice of 2
- MintHandful
- Basil LeavesHandful
Instructions (2 Steps)
- 01
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.
- 02
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.
