Asian Style Braised Lamb Shanks

Ingredients

• 8 small lamb shanks
• plain flour, seasoned with salt and pepper (all purpose)
• 2 tablespoons olive oil
• 1 large onion, cut into thin wedges
• 3 garlic cloves
• 1 long red chile, seeded and finely chopped
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon five-spice powder
• 400 g chopped tomatoes
• 3 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 1/2 cups low sodium chicken broth

Directions

1. 1

   Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.

2. 2

   Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.

3. 3

   Add the remaining ingredients, stir well and bring to the boil.

4. 4

   Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.

5. 5

   Check the seasonings and skim off any excess oil.

6. 6

   Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.