Step 1 of 6
Vietnamese Lamb Shanks with Sweet Potatoes
Heat oven to 160C / 140C fan / Gas 3. Heat 1 tbsp oil in a heavy casserole. Season the shanks and brown 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and set aside.
Step 2
Add the onions to the casserole and fry briskly for about 30 seconds. Add the ginger, garlic and chopped chilli, then reduce heat and cook for 1 minute.
Step 3
Add 1 tbsp sugar, star anise, lemongrass, stock, tomato puree and seasoning. Stir and bring to the boil.
Step 4
Return the lamb shanks to the casserole, cover and cook in the oven for 1 hour 30 minutes.
Step 5
Add the sweet potatoes and cook for a further 1 hour until the lamb is completely tender and almost falling off the bones.
Step 6
Stir in the fish sauce, lime juice and 1 tsp sugar to balance the flavour. Scatter with fresh mint, basil and sliced chilli to serve.
