Slow Cooked Chinese-Style Lamb shanks

Slow Cooked Chinese-Style Lamb Shanks

Chinese-Style Lamb Shanks slow cooked with mashed potato or cauliflower and steamed greens. A delicious lamb meal for the whole family.

Ingredients

• 2 tbsp Flour (I used rice flour)
• ½ teaspoon Chinese five-spice
• 2 kg lamb shanks (this was 5 decent sized shanks for me)
• 2 tablespoons Olive oil
• 1 large red onion, finely diced
• 5 garlic cloves, crushed
• 2 cm piece fresh ginger, peeled and grated
• 500ml beef bone broth (stock)
• 2 tablespoons Oyster sauce (gluten free)
• 2 tablespoons red wine vinegar
• 1 tablespoon hoisin sauce (gluten free)
• 1 tablespoon soy sauce (gluten free)
• 1 large or 2 small cinnamon sticks
• 2-3 star anise
• 1 teaspoon Szechuan pepper corns
• 1 green shallot, finely sliced to garnish
• Mashed potato or cauliflower to serve
• Steamed broccoli, beans, snow peas or bok choy to serve.

Method

1. Mix the flour and five-spice on a plate, season with salt. Roll each shank in the seasoned flour mixture and set aside.
2. Brown each shank on all sides in a little olive oil in a hot fry pan. Place into a slow cooker.
3. Into the same frypan, add the onion and cook until softened and translucent. Add the garlic and ginger and cook gently for another minute.
4. Add the onion mixture to the shanks in the slow cooker along with the remaining stock, sauces and spices.
5. Cook on high for 4-5 hours or until your shanks are falling off the bone with little prompting.
6. Once cooked to your liking, remove the shanks and set them aside (or into a low oven to keep warm).
7. Place the remaining liquid into a small saucepan and simmer until reduced (usually by at least half). You can thicken with arrowroot or cornflour too if needed. Taste and season as needed.

Serve your shanks with a creamy cauliflower or potato mash, steamed greens, a generous drizzle of the sauce and garnish with the sliced green shallots.

Recipe courtesy of Sandi Cooper Naturopathy