Lamb Shanks In Five Spice, Tamarind & Ginger Recipe

Name: Lamb Shanks In Five Spice, Tamarind & Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons five-spice powder; 1 teaspoon dried chili pepper flakes; 1 cinnamon stick; 2 star anise; 1/4 cup soy sauce (60ml); 1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml); 2 tablespoons tamarind paste; 2 tablespoons grated palm sugar or 2 tablespoons brown sugar; 40 g grated ginger (8cm piece); 3 garlic cloves, chopped; 1 red onion, finely diced; 1 1/4 cups water; 8 french trimmed lamb shanks (about 1.6kg)

Servings: persons

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

1
Preheat oven to moderate.
2
Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
3
Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
4
Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
5
Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
6
Remove lamb from the dish and keep warm while you skim any excess fat.
7
Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
8
If you are not on a diet serve with rice or mash potato.
9
This could also be made in a large dutch oven on top of the stove.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons five-spice powder, 1 teaspoon dried chili pepper flakes, 1 cinnamon stick, 2 star anise, and more.

Yes, Lamb Shanks In Five Spice, Tamarind & Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks In Five Spice, Tamarind & Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions