Vietnamese Lamb Shanks with Sweet Potatoes
A Vietnamese-inspired braised lamb shank dish featuring sweet potatoes, aromatics, and a balanced glaze of fish sauce, lime, and fresh herbs.
Pasos
- 1
Heat oven to 160C/140C fan/gas 3. Heat 1 tablespoon 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. Fry them briskly, about 30 seconds, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 minute. Add 1 tablespoon sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
- 2
Cover and cook in the oven for 1.5 hours, then add the sweet potatoes and cook for 1 hour more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 teaspoon sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.
