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Slow cooked Asian-style lamb shanks

These slow cooked Asian lamb shanks are my new favorite lamb shank recipe. Orange and honey add a touch of sweetness. The beef stock and soy sauce have a deep flavor. Aromas of garlic, chilli, ginger and five spices bring this dish to the city.

The red wine braised lamb shank is always my favourite. I couldn’t imagine them getting any better. The next time I make this dish, I have a hard time deciding which recipe to choose.

Lamb shanks are best slow cooked until they fall off the bone. I love that this recipe is so fuss-free. Perfect for slow days when the pot can bubbly in the oven and you can do other things.

I made this in the oven, but this recipe can be adapted for the Instant Pot by following my red wine lamb shank recipe.

I love to serve these Asian lamb shanks with mashed potatoes. Add wasabi to make it spicy if you like.

I developed this recipe auto cabrièreIt goes great with the Arnim Family Reserve Pinot Noir 2019.

Slow-cooked Asian lamb shank with haute cabrière pinot noir

What to serve with these slow-cooked Asian lamb shanks?

  • bok choy and mushroom miso dressing
  • Mashed potatoes or wasabi mash.
  • Steamed broccoli or broccolini, asparagus, sugar snap peas or manje taut.
  • caramelized orange or clementine wedges.
  • Fresh coriander (Coriander).

You’ll probably also like:

Lamb shank with red wine and rosemary

lamb shank pie

Roast rack of lamb crusted with herbs

mint and pea lamb pie

Grilled Lamb Chops with Rosemary and Garlic

Print

Asian slow cooked lamb shank

Skillet with slow-cooked Asian lamb shank, mash and greens

A recipe for slow-cooked Asian-style lamb shanks.

  • author: Sam Linsell
  • Preparation time: 20 minutes
  • Cooking time: 2 hours
  • total time: 2 hours 20 minutes
  • yield: Four
  • Category: meat main course
  • Method: braised
  • cooking: Asian

Four large lamb shanks or 6 small things

Olive oil

1 onion, diced

2 star anise pods

1/2 teaspoon five incense

1 tablespoon flour

500ml beef stock

1 tablespoon finely grated ginger

1 tbsp minced garlic (approx. 3Four cloves)

4 tbsp honey (or brown sugar)

4 tbsp Soy sauce

juice from 1 orange (about 80ml) (or clementine)

A pinch of red pepper (more if you like it spicy)

Preheat oven to 170C / 338F.

Heat olive oil in an ovenproof casserole or nonstick skillet with a lid. Season lamb shanks with salt and pepper and grill on both sides until golden brown. Remove and set aside.

Wipe pan to remove burnt bits and excess oil.

Heat olive oil (about 2 tablespoons) in a frying pan and fry the onions for about 4 minutes until they are translucent. Add five-spice powder and simmer until fragrant.

Mix the dashi stock, ginger, garlic, honey and soybeans in a jug. Squeeze the orange.

Add the flour to the onion and five spices and sauté until thickened. Add 1/4 of the stock mix to deglaze and stir until thickened. Slowly add remaining stock, then orange juice.

Return the lamb shank to the pan, submerge the meat side down in the liquid, and place the ead over the pan (or transfer to a casserole dish and seal with foil). Bake in the oven for 1.5 to 2 hours, depending on the size of the shanks. The small shank will be ready to fall off the bone in about 1.5 hours. Check and continue cooking to this stage.

Serve with mashed potatoes and cooked vegetables such as bok choy, tender-stem broccoli, and green beans.

*Add 2 teaspoons of wasabi to the mashed potatoes to make wasabi mash

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