Vietnamese lamb shanks with sweet potatoes

Lamb · Vietnamese classic.

Ingredients

• 2 tablespoons Ground Nut Oil
• 4 Lamb Shanks
• 2 Onion
• 2 tbs chopped Ginger
• 3 sliced thinly Garlic Clove
• 1 chopped Red Chilli
• 1 sliced Red Chilli
• 1 tablespoon Brown Sugar
• 1 tsp Brown Sugar
• 3 Star Anise
• 2 Lemongrass Stalks
• 1L Lamb Stock
• 1 ½ tbsp Tomato Puree
• 4 Sweet Potatoes
• 2 tablespoons Fish Sauce
• Juice of 2 Lime
• Handful Mint
• Handful Basil Leaves

Method

1. Season — 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.
2. Fry — 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.
3. Stir — Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning.
4. Bring to a boil — Bring to the boil. Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more.
5. Continue cooking — The lamb should be completely tender and almost falling off the bones.
6. Serve — 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.

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