Vietnamese lamb shanks with sweet potatoes
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Vietnamese lamb shanks with sweet potatoesIngredients
2 tablespoons Ground Nut Oil
4 Lamb Shanks
2 Onion
2 tbs chopped Ginger
3 sliced thinly Garlic Clove
1 chopped Red Chilli
1 sliced Red Chilli
1 tablespoon Brown Sugar
1 tsp Brown Sugar
3 Star Anise
2 Lemongrass Stalks
1L Lamb Stock
1 ½ tbsp Tomato Puree
4 Sweet Potatoes
2 tablespoons Fish Sauce
Juice of 2 Lime
Handful Mint
Handful Basil Leaves
Instructions
1- step 1 Heat oven to 160C/140C fan/gas 3.
2- 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.
3- Remove the lamb and add the onions.
4- Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min.
5- Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning.
6- Bring to the boil.
7- step 2 Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more.
8- The lamb should be completely tender and almost falling off the bones.
9- 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.