Vietnamese lamb shanks with sweet potatoes
Vietnamese lamb shanks with sweet potatoes is a lamb recipe from Vietnamese. It uses 18 ingredients, including ground nut oil, lamb shanks, onion, ginger, garlic clove, red chilli and more. The method is broken into 2 steps with measured ingredients.
Method
- 1
Heat 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. Fry 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.
- 2
Cover 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.
About this recipe
What is Vietnamese lamb shanks with sweet potatoes?
Vietnamese lamb shanks with sweet potatoes is a lamb recipe from Vietnamese. It uses 18 ingredients, including ground nut oil, lamb shanks, onion, ginger, garlic clove, red chilli and more. The method is broken into 2 steps with measured ingredients.
Where is Vietnamese lamb shanks with sweet potatoes from?
Vietnamese lamb shanks with sweet potatoes is a Vietnamese dish — the recipe on this page uses the ingredients and method typical of that cuisine.
How many ingredients does Vietnamese lamb shanks with sweet potatoes need?
This recipe uses 18 ingredients, each with a measure in the list on this page.
Is Vietnamese lamb shanks with sweet potatoes vegetarian?
This recipe is marked Lamb, so it is not identified as vegetarian or vegan. Check the ingredient list to match your diet.
Is there a video guide for Vietnamese lamb shanks with sweet potatoes?
Yes — a YouTube walkthrough is linked on this page.
See the original recipe at the original source.
