Ingredients
- Ground Nut Oil (2 tablespoons)
- Lamb Shanks (4)
- Onion (2)
- Ginger (2 tablespoons chopped)
- Garlic Clove (3 sliced thinly)
- Red Chilli (1 chopped)
- Red Chilli (1 sliced)
- Brown Sugar (1 tablespoon)
- Brown Sugar (1 teaspoon)
- Star Anise (3)
- Lemongrass Stalks (2)
- Lamb Stock (1 liter)
- Tomato Puree (1.5 tablespoons)
- Sweet Potatoes (4)
- Fish Sauce (2 tablespoons)
- Lime (Juice of 2)
- Mint (Handful)
- Basil Leaves (Handful)
Instructions
Steps
- Preheat your oven to 160°C (140°C fan/gas mark 3). In a heavy-bottomed casserole, heat 2 tablespoons of ground nut oil. Season the lamb shanks and brown them two at a time on all sides, using additional oil as needed for the second batch. Once browned, remove the shanks.
- In the same pot, add 2 chopped onions and sauté briskly for about 30 seconds. Then, add 2 tablespoons of chopped ginger, 3 thinly sliced garlic cloves, and 1 chopped red chilli. Lower the heat and cook for 1 minute.
- Stir in 1 tablespoon of brown sugar, then add 3 star anise, 2 lemongrass stalks, 1 liter of lamb stock, 1.5 tablespoons of tomato puree, and seasoning to taste. Bring the mixture to a boil.
- Cover the casserole and transfer it to the oven, cooking for 1.5 hours. Afterward, add 4 sweet potatoes, cover again, and cook for an additional hour, until the lamb is tender and nearly falling off the bone.
- Stir in 2 tablespoons of fish sauce, the juice of 2 limes, and 1 teaspoon of brown sugar to enhance the flavors. Finally, garnish with a handful of mint, a handful of basil leaves, and 1 sliced red chilli before serving.