Asian Style Braised Lamb Shanks

---

A recipe from bill granger's holiday cookbook. I reduced the 5 spice to half a teaspoon as i find it a bit overpowering. Feel free to use the original full teaspoon if you want to..

---

Steps

---

Dust the shanks in the seasoned flour , shaking off any excess.

---

Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches.

---

Remove and set aside.

---

Add the remaining oil to the pan and cook the onion for a 2-3 minutes.

---

Add the garlic , chilli , ginger and five spice and cook stirring for 1-2 minutes until fragrant.

---

Add the remaining ingredients , stir well and bring to the boil.

---

Return the lamb to the pan , reduce the ehat to low and simmer covered for 1 1 / 2 hours or the meat is almost falling off the bone and very tender.

---

Check the seasonings and skim off any excess oil.

---

Serve over mash or rice , with steamed green veg and lime wedges.

---

Ingredients

---

lamb shanks, plain flour, olive oil, onion, garlic cloves, red chile, fresh ginger, five-spice powder, chopped tomatoes, soy sauce, brown sugar, low sodium chicken broth