Lamb Shanks with Asian Flavoures

Name: Lamb Shanks with Asian Flavoures
Ingredients: 30 ml (2 tablespoons) cake flour; 2,5 ml (1/2 teaspoon) five spice powder; 4 lamb shanks; 30 ml (2 tablespoons) sunflower oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 small red chilli, seeded and finely sliced; 1-liter good beef stock; 30 ml (2 tablespoons) red wine vinegar; 30 ml (2 tablespoons) oyster sauce; 15 ml (1 tablespoon) soy sauce; 15 ml (1 tablespoon) hoisin sauce; 5 ml (1 teaspoon) Szechuan pepper, crushed (substitute black pepper); 2 star anise; 2 cinnamon sticks; 15 ml (1 tablespoon) corn flour; fresh coriander sprigs to garnish

On Sunday our family gathered around the dining room table to enjoy the farewell dinner we prepared to send my youngest son Attie on his way to America where he’ll be studying for the next couple of years. The lamb shanks were meltingly tender and the combination of hoisin sauce, oyster sauce, soy sauce, star anise and cinnamon created the perfect gravy to meet the occasion. Serve it with wasabi mash (see recipe index) and a choice of vegetables.

Published 22 November 2020

Method

Preheat the oven to 180 °C (350 °F).
Combine the cake flour and five spice powder and then roll the shanks in the seasoned flour. Heat the oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides. Transfer the shanks to a plate and set aside.
Add the onion, garlic and chilli to the dish and cook for a few minutes until the onion softens. Add the stock, vinegar, sauces and spices and bring to the boil. Add the shanks and cover the casserole dish. Place in the oven and cook for 2 hours until tender.
Remove the dish from the oven and transfer the shanks to a serving dish. Keep warm. Skim the fat from the gravy. Mix the corn flour with a little water and stir into the gravy. Cook until thickened, then pour over the shanks and garnish with fresh coriander sprigs. Serve at once. (The dish can be prepared a day in advance and reheated in the oven before serving.)