I had 3 Welsh lamb shanks in the freezer and took my inspiration from this wonderful recipe at BBC’s Good Food http://www.bbcgoodfood.com/recipes/67613/vietnamese-lamb-shanks-with-sweet-potatoes.
I chose to roast this in one of my tajines with cover and adjusted a few of the ingredients but was fairly faithful to the recipe. A perfect, delicious marriage of lamb, Asian flavors and sweet potatoes! Chopstick/fork tender. I froze the rest of this to serve with rice on Saturday when the family returns.
Roasted Asian Lamb Shanks with Sweet Potatoes
3 lamb shanks, seasoned with salt and pepper
1 tbsp sesame oil
1 tbsp peanut oil
2 onions, quartered
5 garlic cloves, sliced
2 tbsp fresh ginger, chopped
2 red chillies, seeded and vertically sliced
2 tbsp sugar
3 star anise
1 quart veal stock
1 1/2 tbsp tomato paste
2 large sweet potatoes, cut into large chaos chunks
2 tbsp fish sauce
Juice of one lime
Brown the shanks in a skillet with the oil, remove and place in a roasting pan with a cover. Add the onions, garlic, ginger and chillies to the skillet and cook stirring until aromatic. Add the sugar and star anise, then stir for 2 minutes. Blend in the stock and paste, pour over the shanks, cover and roast in a 350 F oven for 1 1/2 hour. Stir in the sweet potatoes, fish sauce and lime juice, then continue to roast for an additional hour.