Vietnamese lamb shanks with sweet potatoes

Name: Vietnamese lamb shanks with sweet potatoes
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 6 servings
Ingredients: 2 tablespoons Ground Nut Oil; 4 Lamb Shanks; 2 Onion; 2 tbs chopped Ginger; 3 sliced thinly Garlic Clove; 1 chopped Red Chilli; 1 tablespoon Brown Sugar; 3 Star Anise; 2 Lemongrass Stalks; 1 L Lamb Stock; 1½ tbsp Tomato Puree; 4 Sweet Potatoes; 2 tablespoons Fish Sauce; 1 Juice of 2 Lime; 1 Handful Mint; 1 Handful Basil Leaves

57 min · Serves 6 · By TheMealDB Import

High Protein
Vietnamese
Lamb
Dinner

Vietnamese, Lamb

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2 tablespoonsGround Nut Oil
4 Lamb Shanks
2 Onion
2 tbs choppedGinger
3 sliced thinlyGarlic Clove
1 choppedRed Chilli
1 tablespoonBrown Sugar
3 Star Anise
2 Lemongrass Stalks
1 LLamb Stock
1½ tbspTomato Puree
4 Sweet Potatoes
2 tablespoonsFish Sauce
1 Juice of 2Lime
1 HandfulMint
1 HandfulBasil Leaves

Method

Prep 25 min · Cook 32 min

1Heat oven to 160C/140C fan/gas 3. 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. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
2Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. 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.