Vietnameseby TheMealDBVietnamese lamb shanks with sweet potatoesServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tablespoons Ground Nut Oil4 Lamb Shanks2 Onion2 tbs chopped Ginger3 sliced thinly Garlic Clove1 chopped Red Chilli1 sliced Red Chilli1 tablespoon Brown Sugar1 tsp Brown Sugar3 Star Anise2 Lemongrass Stalks1L Lamb Stock1 ½ tbsp Tomato Puree4 Sweet Potatoes2 tablespoons Fish SauceJuice of 2 LimeHandful MintHandful Basil LeavesStepsStep-by-step0 of 3 done1Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions.2Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.3Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.Source: TheMealDB
