Lamb Shanks In Five Spice, Tamarind & Ginger - cooking recipe

Ingredients

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

Preparation

Preheat oven to moderate.
Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
Remove lamb from the dish and keep warm while you skim any excess fat.
Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
If you are not on a diet serve with rice or mash potato.
This could also be made in a large dutch oven on top of the stove.