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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook