Vietnamese Lamb Shanks with Sweet Potatoes

Ingredients

• 2 tbspgroundnut oil, peanut oil
• 4lamb shanks
• 2onions
• 2 tbspginger, fresh, chopped
• 3 clovegarlic, thinly sliced
• 1red chilli, chopped; for the braise
• 1red chilli, sliced; for garnish
• 1 tbspbrown sugar, added during cooking
• 1 tspbrown sugar, for adjusting at the end
• 3star anise
• 2lemongrass stalks, bruised
• 1000 mllamb stock
• 1 1/2 tbsptomato puree
• 4sweet potatoes, peeled and cut into chunks
• 2 tbspfish sauce, added at the end
• 2lime juice, juice of 2 limes; added at the end
• mint, fresh; for garnish
• basil leaves, fresh; for garnish

Method

1. 1

   Heat oven to 160C / 140C fan / Gas 3. Heat 1 tbsp oil in a heavy casserole. Season the shanks and brown 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and set aside.

2. 2

   Add the onions to the casserole and fry briskly for about 30 seconds. Add the ginger, garlic and chopped chilli, then reduce heat and cook for 1 minute.

3. 3

   Add 1 tbsp sugar, star anise, lemongrass, stock, tomato puree and seasoning. Stir and bring to the boil.

4. 4

   Return the lamb shanks to the casserole, cover and cook in the oven for 1 hour 30 minutes.

5. 5

   Add the sweet potatoes and cook for a further 1 hour until the lamb is completely tender and almost falling off the bones.

6. 6

   Stir in the fish sauce, lime juice and 1 tsp sugar to balance the flavour. Scatter with fresh mint, basil and sliced chilli to serve.