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1
In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
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2
Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
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3
Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
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4
Bake in oven 1 1/4 - 1 1/2 hours at 100u00b0C, then turn up oven to 150u00b0C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180u00b0C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
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5
Boil or steam bok choy and gai larn separately until tender and drain.
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6
When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
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7
I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
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8
This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
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9
To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
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10
As I stated earlier to up carbs just serve with some steamed basmati rice.
