Wasabi Mash is a great accompaniment to the shanks and with this amount, is by no means hot or spicy, but you just get a hint of that Wasabi flavour.
Ingredients (serves 4)
- 2 tbs plain flour
- 1/2 tsp Chinese five-spice powder
- 4 lamb shanks, Frenched
- 40ml (2 tbs) olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 small red chilli, seeds removed, finely sliced
- 1L (4 cups) beef stock
- 40ml (2 tbs) red wine vinegar
- 40ml (2 tbs) oyster sauce
- 20ml (1 tbs) soy sauce
- 1 tsp hoisin sauce
- 1 tsp Szechuan pepper, crushed
- 2 star anise
- 1 cinnamon stick
- 2 tsp cornflour
- Preheat the oven to 180°C.
- Combine the flour and five-spice, then roll shanks in the seasoned flour. Heat the oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set aside.
- Add the onion, garlic and chilli to the pan and cook for a few minutes until the onion starts to soften. Add the stock, vinegar, sauces, spices and lamb.
- Bring to the boil, then cover and place in the oven for 1 1/2 hours. Remove from oven and strain sauce into a saucepan. Transfer shanks to a plate.
- Combine cornflour with a little cold water, stir into the sauce and bring to the boil. Cook until thickened, then pour over shanks. Serve lamb shanks with wasabi mash (see related recipe).