Chinese-Style Lamb Shanks

A community recipe by CazB

Not tested or verified by Nigella.com

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Introduction

The original of this recipe by Jill Dupleix used oxtail. While the oxtail is also great, some people in my family don't like eating them - they can be quite boney. I serve with mashed potatoes with crisped Asian shallots as Jill suggests, or it would also work with rice.

Ingredients

Serves: 4-6

Metric Cups

6 lamb shanks
2 tablespoons vegetable oil
2 tablespoons plain flour
2½ centimetres piece of fresh ginger (finely sliced)
1 onion (sliced)
4 cloves garlic
1 chilli (sliced)
50 millilitres chinese rice wine
50 millilitres soy sauce
1 stick cinnamon stick
2 star anise
1 pinch of sea salt
1 pinch of pepper
1 tablespoon soft brown sugar
stock cubes (or water)
3 tablespoons fresh coriander
1 tablespoon asian crisped shallots

6 lamb shanks
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
⅞ inch piece of fresh gingerroot (finely sliced)
1 onion (sliced)
4 cloves garlic
1 chile (sliced)
2 fluid ounces chinese rice wine
2 fluid ounces soy sauce
1 stick cinnamon stick
2 star anise
1 pinch of sea salt
1 pinch of pepper
1 tablespoon soft brown sugar
broth cubes (or water)
3 tablespoons cilantro
1 tablespoon asian crisped shallots

Method

Chinese-Style Lamb Shanks is a community recipe submitted by CazB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 160C. Heat the oil in a frypan, dust the shanks in flour and brown well.

Set the shanks aside, add a little extra oil and fry the ginger, onion, garlic and chilli for 10 minutes. return the shanks to the pan, add the rice wine and bring to the boil. Add soy sauce, cinnamon, star anise, salt, pepper and sugar. Add enough stock or water to cover.

Bring to a simmer, cover and cook in the oven for 3 hours. I like to cool completely so the fat solidifies and you can scrape off. If so reheat gently. Serve scattered with crisped shallots and coriander leaves.

Heat oven to 160C. Heat the oil in a frypan, dust the shanks in flour and brown well.

Set the shanks aside, add a little extra oil and fry the ginger, onion, garlic and chile for 10 minutes. return the shanks to the pan, add the rice wine and bring to the boil. Add soy sauce, cinnamon, star anise, salt, pepper and sugar. Add enough stock or water to cover.