Vietnamese lamb shanks with sweet potatoes
This recipe takes lamb shanks and slow-braises them in a fragrant, Vietnamese-inspired broth. Aromatics like ginger, garlic, chili, star anise, and lemongrass build a complex base, which then simmers with lamb stock and tomato purée until the meat is fork-tender. Sweet potatoes join the pot for the last hour, soaking up all those rich flavors. A final stir of fish sauce, lime juice, and a touch of sugar brightens everything, finished with fresh mint and basil.
RBy Recipes.zoneMain course
Method
7 steps · 23 min total
- 01
Preheat Oven
Set your oven to 160°C (140°C fan/gas mark 3). - 02
Brown Lamb Shanks
Heat 1 tablespoon groundnut oil in a heavy-bottomed casserole over medium-high heat. Season the lamb shanks generously, then brown them two at a time on all sides until deeply colored. Add the remaining oil for the second batch if needed. Remove the shanks and set aside.
