Five Spice Lamb Shank With Tamarind And Ginger

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This is a very healthy, yet delicious recipe. it is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, i just served it with bok choy and gai larn (also known as chinese broccoli).

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Steps

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In a small heated fry pan , dry-fry chili , cinnamon , five spice and star anise , stirring , until fragrant.

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Combine spices with rice wine , sauce , tamarind , sugar , ginger , garlic and water in a medium jug.

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Place lamb in a baking dish and pour spice mixture over , cover dish with foil.

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You will bake lamb the entire time covered , just opening to turn lamb occasionally.

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Bake in oven 1 1 / 4 - 1 1 / 2 hours at 100c , then turn up oven to 150c and bake for a further 1 - 1 1 / 4hour , finally turn oven up to 180c and bake for 30 minutes to 1 hour until lamb is falling off the bone.

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Boil or steam bok choy and gai larn separately until tender and drain.

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When lamb is done remove and wrap in foil to keep warm.

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Strain liquid into a saucepan and bring to boil over a medium heat.

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Add a little water to cornflour and add to sauce , stir until mixture thickens.

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I stated in ingredients 1 tablespoon , extra , of brown sugar , i have made this several times and sometimes i find it is fi.

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Ingredients

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lamb shanks, cinnamon stick, dried chili pepper flakes, five-spice powder, star anise, chinese rice wine, soy sauce, tamarind paste, brown sugar, fresh ginger, garlic cloves, water, bok choy, gai lan, cornflour