Five Spice Lamb Shank with Tamarind and Ginger
Indulge in the bold, aromatic flavors of this Five Spice Lamb Shank with Tamarind and Ginger—a perfect centerpiece for a luxurious dinner. Tender lamb shanks are slowly braised to perfection in a rich, velvety sauce infused with Chinese five-spice, zesty ginger, tangy tamarind, and a touch of honey for balanced sweetness. The addition of warm spices like cinnamon, star anise, and turmeric creates a deeply satisfying dish that’s both exotic and comforting. Served best over steamed rice, fluffy naan, or creamy mashed potatoes, this recipe promises a melt-in-your-mouth experience and an irresistible symphony of flavors. Whether you’re entertaining or savoring a special meal, this dish combines restaurant-quality sophistication with the heartiness of slow-cooked comfort food. Perfect for fans of global cuisine and spice-infused dishes, this recipe is sure to leave everyone at the table impressed!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons vegetable oil
- 2 medium-sized, finely chopped yellow onion
- 2 tablespoons grated fresh ginger
- 4 minced garlic cloves
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 14-ounce can crushed tomatoes
- 2 cups beef stock
- 1 piece cinnamon stick
- 2 pieces star anise
- 2 tablespoons chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the lamb shanks on all sides until they are browned, about 4-5 minutes per side. Remove the shanks and set them aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes until softened and golden.
Stir in the grated ginger, minced garlic, Chinese five-spice powder, ground turmeric, and ground cumin. Cook for 1-2 minutes until fragrant.
Add the tamarind paste, soy sauce, honey, and crushed tomatoes. Stir well to combine.
Pour in the beef stock and bring to a gentle boil. Add the cinnamon stick and star anise to the pot.
Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the lamb shanks in the oven for 2.5 to 3 hours, turning them occasionally, until the meat is tender and falling off the bone.
Once the cooking is complete, remove the pot from the oven. Skim any excess fat from the surface of the sauce, if needed.
Garnish the lamb shanks with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 83.0 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3931 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
