Ingredients
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2 tablespoons plain flour
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1/2 teaspoon Chinese five spice powder
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4 lamb shanks
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2 tablespoons olive oil
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1 onion, finely chopped
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4 garlic cloves, crushed
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1 teaspoon chili flakes
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1 liter beef stock
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2 tablespoons red wine vinegar
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2 tablespoons oyster sauce
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1 tablespoon soy sauce
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1 teaspoon hoisin sauce
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1 teaspoon szechwan pepper, crushed
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2 star anise
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1 cinnamon stick
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2 teaspoons cornflour
Instructions
- Preheat oven to 180C (350F).
- Combine flour and 5 spice powder in bag.
- Toss shanks in the seasoned flour.
- Heat oil over stove to medium heat in oven proof casserole dish.
- Brown shanks in oil on all sides.
- Transfer to plate and set aside.
- Add onion, garlic and chilli to the same oven proof casserole dish and cook until onion softens.
- Add stock, vinegar, sauces, spices and lamb, bring to boil.
- Cover and place in oven for 1 1/2 hours.
- Remove from oven and strain sauce into saucepan.
- Combine cornflour with a little cold water.
- Stir into the sauce and bring to boil.
- Cook until thickened.
- Pour over shanks.
- This is nice served on wasabi mashed potatoes.