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soy-braised australian lamb shanks

with asian slaw recipe


Recipe Serves 4 Print Friendly

AUSTRALIAN LAMB

  • 4 large Australian lamb shanks
  • 1-2 tablespoons green curry paste, or to taste
  • 4 tablespoons peanut oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 2 leeks, white part only, sliced
  • 1 large bulb fennel (anise), halved lengthwise and sliced
  • 2 cups chicken stock
  • 1 cup soy sauce
  • ½ cup mushrooms (shiitake, oyster or crimini), sliced
  • 1 tablespoon hoisin or oyster sauce

ASIAN SLAW

  • ¼ Chinese or Napa cabbage, finely sliced
  • ½ cup bean sprouts
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh or pickled ginger, finely sliced
  • 2 tablespoons rice vinegar or lime juice
  • 2 teaspoons peanut oil
  • ½ teaspoon sugar

OPTIONAL, TO SERVE

  • hot steamed jasmine rice

  1. Preheat oven to 350°F. Trim lamb shanks and spread curry paste over the surface. Heat 2 tablespoons of the oil over medium heat in a Dutch oven or heavy-based casserole dish large enough to just hold the shanks. Add the shanks and brown all over, about 5-6 minutes. Remove the shanks and drain fat from pan.
  2. Heat the remaining oil in the pan and sauté the garlic, ginger, leek and fennel, stirring until pale golden. Return the shanks to the pan and pour in the chicken stock and soy sauce. Add extra water if necessary to cover the shanks. Transfer to the oven and cook for about 2 hours or until meat falls easily away from the bone.
  3. Remove the shanks and add the mushrooms and hoisin sauce to the liquid. Place pan on a medium to low heat and allow to simmer just until liquid is thickened. Return the shanks to the pan with the sauce and stir just to coat and heat through.
  4. While the lamb is cooking, make the slaw. Combine the cabbage, sprouts and cilantro in a large bowl. Combine the ginger, vinegar, oil and sugar and mix well. Toss through the salad. Serve the lamb and some of the sauce with the slaw and, if desired, steamed jasmine rice.

TIP: For a quick cool and spicy summer dish, remove the meat from the lamb shanks and refrigerate with some of the sauce to serve the next day with the salad.

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