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1
Heat large skillet over med-hi heat with oil.
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2
Combine salt, pepper, 1 T five-spice and ground cinnamon in small bowl.
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3
Rub mixture onto lamb shanks.
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4
Sear lamb shanks on each side until nicely browned and remove from pan, place on plate and sit aside.
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5
Preheat oven to 225 F.
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6
Toast cinnamon stick, chili flakes, remaining five-spice, & star anise pod in a small skillet.
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7
Mix with Chinese rice wine, soy, tamarind concentrate, brown sugar, ginger, garlic, beer.
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8
Arrange seared lamb shanks in large dutch oven, pour spice mixture over.
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9
Cover.
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10
Place dutch oven in oven and braise for 1 1/4 hr.
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11
Increase heat to 300 and braise another 1 1/4 hr.
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12
Increase heat again to 350 F and braise another 45 minutes - 1 hour, until meat is falling off the bone.
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13
Remove from oven, and keep warm.
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14
Strain braising juices into another pot.
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15
Add 1 T flour and bring to a boil.
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16
Reduce to low and simmer until sauce is thickened.
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17
Season to taste with salt and pepper and freshen with lime juice if desired.
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18
Optional: if preparing lamb shanks ahead of time, place shanks and thickened braising liquid back into dutch oven and refrigerate up to 3 days.
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19
Reheat over medium, skimming any fat that has accumulated.
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20
Serve shanks with thickened sauce and your chosen sides.
