Name: Lamb shanks in five-spice, tamarind and ginger
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 2 teaspoon five-spice powder; 1 teaspoon dried chilli flakes; 1 cinnamon stick; 2 star anise; 1/4 cup (60ml) soy sauce; 1/2 cup (125ml) chinese cooking wine; 2 tablespoon tamarind concentrate; 2 tablespoon brown sugar; 8 centimetre piece fresh ginger (40g), grated; 2 clove garlic, chopped coarsely; 1 1/4 cup (310ml) water; 8 french-trimmed lamb shanks (1.6kg); 500 gram choy sum, cut into 10cm lengths; 150 gram sugar snap peas, trimmed

Lamb shanks in five-spice, tamarind and ginger

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

Lamb shanks in five-spice, taramind and ginger roast

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Serves 4

Cook

2H 30M

Ingredients

2 teaspoon five-spice powder

1 teaspoon dried chilli flakes

1 cinnamon stick

2 star anise

1/4 cup (60ml) soy sauce

1/2 cup (125ml) chinese cooking wine

2 tablespoon tamarind concentrate

2 tablespoon brown sugar

8 centimetre piece fresh ginger (40g), grated

2 clove garlic, chopped coarsely

1 1/4 cup (310ml) water

8 french-trimmed lamb shanks (1.6kg)

500 gram choy sum, cut into 10cm lengths

150 gram sugar snap peas, trimmed

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Dry-fry five-spice, chilli, cinnamon and star anise in small frying pan, stirring, until fragrant. Combine spices with soy sauce, wine, tamarind, sugar, ginger, garlic and the water in a medium jug.

3.Place shanks, in single layer, in a large shallow baking dish; drizzle with spice mixture. Roast, uncovered, turning shanks occasionally, about 2 hours or until meat is almost falling off the bone. Remove shanks from dish; cover to keep warm. Skim away excess fat from juices; strain sauce into small saucepan.

4.Meanwhile, boil, steam or microwave choy sum and peas, separately, until tender; drain.

5.Divide vegetables among serving plates; serve with shanks, drizzled with reheated sauce.

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