Dinner

Vietnamese Lamb Shanks with Sweet Potatoes

Name: Vietnamese Lamb Shanks with Sweet Potatoes
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Cuisine: Vietnamese
Ingredients: 2 tablespoons groundnut oil; 4 lamb shanks; 2 onions; 2 tablespoons ginger, chopped; 3 cloves garlic, thinly sliced; 1 red chilli, chopped; 1 red chilli, sliced; 1 tablespoon brown sugar; 1 tsp brown sugar; 3 star anise; 2 stalks lemongrass; 1L lamb stock; 1½ tbsp tomato purée; 4 sweet potatoes; 2 tablespoons fish sauce; limes, juiced, Juice of 2; mint, Handful; basil, leaves, Handful; seasoning, to taste

Tender oven-braised lamb shanks in a fragrant Vietnamese-inspired sauce with sweet potatoes, lemongrass, lime, mint, and basil.

2 hr 55 min
700 kcal
Vietnamese

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Vietnamese Lamb Shanks with Sweet Potatoes

Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 160C/140C fan/gas 3.
Step 2:
Heat 1 tablespoon of the oil in a heavy-bottomed casserole.
Step 3:
Season the lamb shanks, then brown them two at a time on all sides, adding the remaining oil for the second batch.
Step 4:
Remove the lamb and add the onions.
Step 5:
Fry the onions briskly for about 30 seconds.
Step 6:
Add the ginger, garlic, and chopped red chilli, then reduce the heat and cook for 1 minute.
1 min
Step 7:
Add 1 tablespoon of brown sugar and stir.
Step 8:
Add the star anise, lemongrass, lamb stock, tomato purée, and seasoning, then bring to the boil.
Step 9:
Cover and cook in the oven for 1½ hours.
Step 10:
Add the sweet potatoes and cook for 1 hour more, until the lamb is completely tender and almost falling off the bones.
1 h
Step 11:
Stir in the fish sauce, lime juice, and remaining 1 teaspoon of brown sugar.
Step 12:
Scatter with the mint, basil, and sliced red chilli to serve.