In season

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
2H 30M



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.

Related stories