Vietnamese lamb shanks with sweet potatoes

About This Recipe

Instructions

1. 1

   step 1 Heat oven to 160C/140C fan/gas 3.

2. 2

   Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch.

3. 3

   Remove the lamb and add the onions.

4. 4

   Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min.

5. 5

   Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning.

6. 6

   Bring to the boil.

7. 7

   step 2 Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more.

8. 8

   The lamb should be completely tender and almost falling off the bones.

9. 9

   Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

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