Braised Lamb Shanks With Ginger And Five Spice Recipes

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LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER



Lamb Shanks in Five Spice, Tamarind & Ginger image

This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.

Provided by Latchy

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

Steps:

  • Preheat oven to moderate.
  • Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
  • Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
  • Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
  • Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
  • Remove lamb from the dish and keep warm while you skim any excess fat.
  • Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
  • If you are not on a diet serve with rice or mash potato.
  • This could also be made in a large dutch oven on top of the stove.

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER



Braised Five-Spice Lamb Shanks With Soy and Ginger image

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

Steps:

  • Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
  • Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram

ASIAN STYLE BRAISED LAMB SHANKS



Asian Style Braised Lamb Shanks image

A recipe from Bill Granger's Holiday Cookbook. I reduced the 5 spice to half a teaspoon as I find it a bit overpowering. Feel free to use the original full teaspoon if you want to..

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

8 small lamb shanks
plain flour, seasoned with salt and pepper (all purpose)
2 tablespoons olive oil
1 large onion, cut into thin wedges
3 garlic cloves
1 long red chile, seeded and finely chopped
2 teaspoons grated fresh ginger
1/2 teaspoon five-spice powder
400 g chopped tomatoes
3 tablespoons soy sauce
2 teaspoons brown sugar
1 1/2 cups low sodium chicken broth

Steps:

  • Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
  • Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
  • Add the remaining ingredients, stir well and bring to the boil.
  • Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
  • Check the seasonings and skim off any excess oil.
  • Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.

Nutrition Facts : Calories 1343.1, Fat 74.6, SaturatedFat 28.5, Cholesterol 484.2, Sodium 1139.6, Carbohydrate 13.4, Fiber 2.2, Sugar 7.4, Protein 147

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