These slow-cooked Asian-style lamb shanks are my new favourite lamb shank recipe. The orange & honey add a hint of sweetness. There is an umami depth of flavour from the beef stock and soy. The aromatics from the garlic, chilli, ginger and five spice carry this dish to flavour town.
Red wine braised lamb shanks have always been my favourite. I couldn’t imagine them getting any better. I’m going to be hard-pressed to decide which recipe to choose next time I make this dish.
Cooking lamb shanks slowly until they fall off the bone is the best way to cook them. I love that this recipe is so hands-off. Perfect for a slow day when the pot can bubble away in the oven, and you can get on doing something else.
I have made this in the oven, but this recipe can be adapted to suit an Instant Pot as per my red wine lamb shanks recipe.
I love to serve these Asian-style lamb shanks with mashed potatoes. Cooked greens such as bok choi, tender stem broccoli or beans are a must too. Add wasabi to the mash to give it a spicy edge if you like.
I developed this recipe for Haute Cabrière. It pairs so well with their Arnim Family Reserve Pinot Noir 2019.
What to serve with these slow-cooked Asian-style lamb shanks?
- Bok choy and mushrooms with a miso dressing
- Mashed potato or wasabi mash.
- Steamed broccoli or broccolini, asparagus, sugar snap peas or mange tout.
- Caramelised wedges of orange or clementines.
- Fresh coriander (cilantro).
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Slow-cooked Asian-style lamb shanks
- 4 large lamb shanks or 6 small ones
- Olive oil
- 1 onion dice
- 2 star anise pods
- ½ tsp five spice
- 1 Tbs flour
- 500 ml beef stock
- 1 Tbsp finely grated fresh ginger
- 1 Tbs minced garlic about 3 – 4 cloves
- 4 Tbsp honey or brown sugar
- 4 Tbsp soy sauce
- Juice from 1 orange about 80ml (or clementine)
- Pinch of chilli or more if you like heat
- Preheat the oven to 170C / 338F.
- Heat a glug of olive oil in a lidded oven-proof casserole or non-stick frying pan. Season the lamb shanks with salt and pepper and brown on all sides until golden. Remove and set aside.
- Wipe the pan to remove any burned bits and excess oil.
- Heat another glug of olive oil (about 2 Tbsp) in the pan and sauté the onions until translucent – about 4 minutes. Add the five spice and cook until fragrant.
- Mix the stock, ginger, garlic, honey, and soy in a jug. Juice the orange.
- Add the flour to the onions and five spice and cook until thickened. Add ¼ of the stock mix to deglaze and stir until thickened. Slowly add the rest of the stock and then the orange juice.
- Add the lamb shanks back into the pan with the meaty side submerged in the liquid and put a Iid on the pot (or transfer to a casserole dish and seal with foil). Bake in the oven for 1.5 – 2 hours depending on the size of the shanks. Small shanks will be fall-off the bone ready at around 1.5 hours. Check and just keep cooking until this stage.
- Serve with mashed potatoes and cooked greens such as bok choi, tender stem broccoli or green beans.
- *add 2 tsp of wasabi to your mashed potatoes to make wasabi mash