4
Vietnamese
Vietnamese lamb shanks with sweet potatoes
Allergens: Fish, Gluten, Nuts, Peanuts
Lamb shanks braised with ginger and sweet potato: Vietnamese fusion.
Ingredients
- Stock cubes 1 l
- Tomato purée 1.5 tbsp
- Fresh basil
- Fresh mint
- Lemongrass 2
- Fresh chilli 1
- Fresh ginger 2 tbsp
- Garlic 3
- Lime
- Onion 2
- Sweet potato 4
- Brown sugar 1 tsp
- Fish sauce 2 tbsp
- Star anise 3
- Lamb shanks 4
- Peanut oil 2 tbsp
Method
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch.
- Remove the lamb and add the onions.
- Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min.
- Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning.
- Bring to the boil.
- Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more.
- The lamb should be completely tender and almost falling off the bones.
- Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.