Five Spice Lamb Shank With Tamarind And Ginger Recipes

FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER

Steps:

• In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
• Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
• Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
• Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
• Boil or steam bok choy and gai larn separately until tender and drain.
• When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
• I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
• This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
• To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
• As I stated earlier to up carbs just serve with some steamed basmati rice.

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

BLACK PEPPER BRAISED LAMB SHANKS

Steps:

• Make Rub
• In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
• Make Lamb
• Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
• Make Lamb
• Preheat oven to 350°F.
• In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
• Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
• Transfer shanks to large plate and cover loosely with foil to keep warm.
• Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
• Remove string from shank and serve with 1/2 cup of sauce.

LAMB SHANKS WITH GARAM MASALA

Steps:

• Place lamb shanks in a single layer, and season with 1/2 teaspoon salt and lots of black pepper. Pat gently to adhere. Set aside.
• In a blender, combine chopped ginger and 5 tablespoons water. Blend until smooth. Set aside.
• In a spice grinder, combine nutmeg, mace, fennel seeds, bay leaves, and cinnamon. Grind as finely as possible. Transfer to a small bowl. Stir in ground ginger. Set aside.
• Preheat oven to 325 degrees. Pour oil into a large saucepan over high heat. Add lamb shanks, and brown lightly on all sides. Remove, and set aside. Quickly add fresh ginger paste, and cook, stirring, until lightly browned, 5 to 6 minutes. Add cayenne pepper and paprika. Stir once or twice, then add half of the fried onion slices, well crumbled, ground spices, 3 cups water, and remaining 1 3/4 teaspoons salt. Stir well. Return lamb shanks to pan, spoon some sauce over, and bring to a boil. Cover with parchment-lined foil and the lid, and bake slowly in the oven for 3 hours, turning shanks every 30 minutes.
• Remove pan from oven, and uncover. Spoon off as much oil as possible from the top, and discard. Taste, and season with salt, if necessary.
• In a glass measuring cup, stir to combine 1/4 cup of water and flour. Pour into pan to thicken the sauce. Cook, stirring, over low heat for 5 minutes.
• Serve with remaining fried onions, julienned ginger, chiles, cilantro, and lemon wedges on the side for garnish.