Lamb Shanks in Five Spice Tamarind Ginger
Transform your dinner table into a feast of bold, exotic flavors with these tender *Lamb Shanks in Five Spice Tamarind Ginger*. This slow-cooked masterpiece draws its depth from the harmonious blend of Chinese five spice, tangy tamarind paste, fragrant ginger, and warm spices like cinnamon and star anise. The lamb is braised to perfection in a rich, savory broth infused with soy sauce, brown sugar, and aromatic vegetables, resulting in melt-in-your-mouth meat that pairs beautifully with steamed rice, creamy mashed potatoes, or crusty bread. Perfect for a cozy dinner or an impressive dinner party centerpiece, this dish combines global inspiration with the comfort of home-cooked goodness.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons Chinese five spice powder
- 2 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 3 tablespoons soy sauce
- 3 cups beef or chicken stock
- 2 large carrot, chopped into chunks
- 1 cinnamon stick
- 2 pieces star anise
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels and season them with salt and black pepper.
Heat vegetable oil in a large, oven-proof pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5–7 minutes.
Add the minced garlic and grated ginger to the pot and cook for another 1–2 minutes until fragrant.
Stir in the Chinese five spice powder and cook for 1 minute to release its aroma.
Add the tamarind paste, brown sugar, soy sauce, and beef or chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the seared lamb shanks to the pot, ensuring they are submerged in the liquid as much as possible.
Add the chopped carrots, cinnamon stick, and star anise to the pot.
Bring the mixture to a gentle simmer, cover the pot with a lid, and transfer it to the preheated oven.
Cook for 2–2.5 hours, or until the lamb shanks are tender and the meat is falling off the bone.
Once cooked, remove the pot from the oven and skim off any excess fat from the surface of the sauce.
Serve the lamb shanks with the flavorful sauce spooned over them, along with steamed rice, mashed potatoes, or crusty bread.
Garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 9777 mg | 425% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 74.2 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4418 mg | 94% | |
*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.
