These flavours are amazing! I can assure you that you’ll be more than happy with your efforts if you serve these shanks up for dinner.
Serve them with lots of mash or rice to mop up all the lovely juices, or for a low carb version serve with some nice greens or a salad.
If lamb shanks aren't in your budget, this works just as well with beef shins or any lower grade cut of beef or lamb. Simply make sure you allow enough time to let the meat cook so it's lovely and tender.
INGREDIENTS
2 tsp five spice powder
1 tsp dried chilli powder1 cinnamon stick
2 star anise
¼ cup soy sauce
½ cup Chinese rice wine
2 tblspn tamarind concentrate
2 tblspn brown sugar
8 cm piece fresh ginger, grated
2 cloves of garlic, minced
1 ¼ cup water
8 lamb shanks
METHOD
Preheat the oven to 180°C
Place the shanks in a single layer in a large shallow baking dish.
Dry fry the five spice, chilli, cinnamon and star anise in a small frying pan, stirring until fragrant. Add the remaining ingredients and pour over the shanks ensuring the shanks are covered well by the marinade.
Bake, covered turning occasionally for 2 hours. Remove shanks from the dish, cover and keep warm. Skim away the excess fat then strain sauce into a small saucepan.
Bring sauce to a boil and serve over the shanks.
Serves 4.
Happy living people!!
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