Chez Borivage
Five-Spice, Ginger and Tamarind Braised Lamb Shanks
Category: Main courses
Ingredients
- 1 teaspoon of five-spice
- 1 red chili pepper, crushed
- 1 stick of cinnamon
- 1 star anise
- 2 tablespoons of soy sauce
- 2 tablespoons of lemon juice
- 1 tablespoon of tamarind
- 1 tablespoon of brown sugar
- 25g of freshly grated ginger
- 2 garlic cloves, crushed
- 4 lamb shanks
- 300g of broccoli
- 100g of snow peas
Instructions
Preheat the oven to 180°C / 350°F
On the stove top, dry roast the five-spices, chili pepper, cinnamon and star anise just enough to release their aromas. Pour into a bowl and mix together with the soy sauce, lemon juice, tamarind, sugar, ginger and 180ml / ¾ cup of water.
Add the lamb shanks and turn them over several times in the marinade to get them well coated before spreading them in an oven proof dish. Add the remaining marinade and cook them for 2 hours. By this time, they should be very tender almost melting. Remove them from the oven and keep them warm by covering with aluminum foil until serving.
Skim off the fat from the sauce before putting it through a sieve. Steam separately the broccoli and snow peas.
Plate the lamb shanks with the vegetables and hot sauce.
