Serves 4
200 min
Vietnamese Lamb Shanks with Sweet Potatoes
Recipe GLPRaa48359d6cf9c8
Tender, fall-apart lamb shanks braised in an aromatic Vietnamese-inspired broth infused with ginger, garlic, lemongrass, and star anise, with sweet potatoes adding natural sweetness and texture. Finished with a bright lime and fish sauce accent, topped with fresh mint and basil for a complex, fragrant main course.
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Ingredients
2 tbsp groundnut oil
4 lamb shanks, about 350g each
Sea salt and freshly ground black pepper to taste
2 onions, halved and cut into half-moons
2 tbsp finely chopped fresh root ginger
3 garlic cloves, finely sliced
2 red chillies, both deseeded, one chopped and one thinly sliced
1 tbsp plus 1 tsp soft brown sugar
3 star anise
2 lemongrass stalks, tough outer leaves removed and bruised
1.2 litres lamb stock
1½ tbsp tomato purée
4 sweet potatoes, peeled and cut into large chunks
2 tbsp fish sauce
2 Juice of 2 limes
Large handful fresh mint leaves, torn
Handful fresh basil leaves
Directions
Preheat the oven to 160°C. Heat 1 tbsp of the groundnut oil in a large, heavy-bottomed casserole over medium-high heat. Pat the lamb shanks dry and season generously with salt and pepper. Working in two batches, brown the shanks on all sides, about 3-4 minutes per side, transferring to a plate as they colour. Add the remaining oil for the second batch if needed. Remove all shanks from the casserole.
Add the onion half-moons to the same casserole and cook briskly for about 30 seconds, stirring occasionally. Reduce the heat to medium, then stir in the chopped ginger, garlic, and the chopped red chilli. Cook gently for 1 minute, stirring to combine with the onions.
Stir in 1 tbsp of the brown sugar until combined with the aromatics. Add the star anise and bruised lemongrass stalks, then pour in the lamb stock and tomato purée. Stir well to blend, then return the browned lamb shanks to the casserole. Bring the liquid to a gentle boil.
Cover the casserole with a lid and transfer to the preheated oven. Braise for 1½ hours, stirring occasionally if possible.
Remove the casserole from the oven, add the sweet potato chunks, and stir gently to distribute evenly among the shanks. Return the covered casserole to the oven and continue braising for another 1 hour, or until the lamb is completely tender and nearly falling from the bones, and the sweet potatoes are soft and cooked through.
Remove the casserole from the oven. Stir in the fish sauce, lime juice, and remaining 1 tsp of brown sugar to balance the flavours and add brightness to the dish. Taste and adjust seasoning with salt and pepper as needed.
Transfer the lamb shanks and sweet potatoes to a serving dish or individual bowls, ladle the braising liquid over them, and scatter with the torn mint leaves, basil leaves, and thinly sliced red chilli. Serve immediately while hot.
