Asian-Braised Lamb Shanks
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 76.20
- Health score: 31.00
- Weight Watcher points: 7.00
Summary
Asian-Braised Lamb Shanks takes roughly 45 minutes from beginning to end. One serving contains 353 calories, 46g of protein, and 8g of fat. This recipe serves 4. For $3.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. It is a pretty expensive recipe for fans of Asian food. If you have flour, lime juice, cinnamon stick, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, you might also like recipes such as Asian Style Braised Lamb Shanks, Braised Lamb Shanks, and Braised Lamb Shanks.
Ingredients
beer1 bottle
brown sugar2 teaspoons
cinnamon0.5 teaspoon- cinnamon stick1
extra virgin olive oil1 teaspoon
five spice powder2 teaspoons
flour1 tablespoon
garlic cloves2
ginger2 teaspoons
lamb shanks4
lime juice4 servings
pepper flakes1 teaspoon
rice wine3 teaspoons
salt & pepper4 servings
soy sauce1 cup
star anise pod1
tamarind concentrate2 teaspoons
Instructions
Step 1
Heat large skillet over med-hi heat with oil.
Step 2
Combine salt, pepper, 1 T five-spice and ground cinnamon in small bowl.Rub mixture onto lamb shanks.Sear lamb shanks on each side until nicely browned and remove from pan, place on plate and sit aside.Preheat oven to 225 F.Toast cinnamon stick, chili flakes, remaining five-spice, & star anise pod in a small skillet.
Step 3
Mix with Chinese rice wine, soy, tamarind concentrate, brown sugar, ginger, garlic, beer.Arrange seared lamb shanks in large dutch oven, pour spice mixture over.Cover.
Step 4
Place dutch oven in oven and braise for 1 hr.Increase heat to 300 and braise another 1 hr.Increase heat again to 350 F and braise another 45 minutes 1 hour, until meat is falling off the bone.
Step 5
Remove from oven, and keep warm.Strain braising juices into another pot.
Step 6
Add 1 T flour and bring to a boil.Reduce to low and simmer until sauce is thickened.Season to taste with salt and pepper and freshen with lime juice if desired.Optional: if preparing lamb shanks ahead of time, place shanks and thickened braising liquid back into dutch oven and refrigerate up to 3 days.Reheat over medium, skimming any fat that has accumulated.
Step 7
Serve shanks with thickened sauce and your chosen sides.
Categories
Cuisines: Asian
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free