Vietnamese lamb shanks with sweet potatoes

Name: Vietnamese lamb shanks with sweet potatoes
Prep time: 26 min
Cook time: 1 h
Total time: 1 h 26 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 tbsp ground nut oil; 4 lamb shanks; 2 onions; 2 tbsp ginger; 3 garlic cloves; 1 red chile; 1 red chile; 1 tbsp brown sugar; 1 tsp brown sugar; 3 star anises; 2 lemongrass stalks; 4 ¼ cups lamb stock; 1 ½ tbsp tomato paste; 4 sweet potatoes; 2 tbsp fish sauce; Juice of 2 lime; Handful mint; Handful basil leaf

A Vietnamese dinner. Ready in about 1 hour 26 minutes. Difficulty: medium.

26 minPrep (about)
1 hrCook (about)
1 hr 26 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

4 lamb shanks

Fresh & other

2 onions
2 tbsp ginger
3 garlic cloves
1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
1 tbsp brown sugar
1 tsp brown sugar
2 lemongrass stalks
4 ¼ cups lamb stock Shopping tip: Beef broth works (lamb stock is hard to find).
1 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
4 sweet potatoes
Juice of 2 lime
Handful mint Shopping tip: Fresh mint leaves.
Handful basil leaf Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.

Sauces & oils

2 tbsp ground nut oil Shopping tip: Peanut oil (UK: groundnut oil).
2 tbsp fish sauce

Spices & seasonings (1): star anises

3 star anises

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Heat 1 tbsp oil in heavy-bottomed casserole.
Season the shanks.
Brown them 2 each time on every side, adding the rest of the oil for the second batch.
Remove the lamb.
Add the onions.
Fry them quite briskly, about 30 secs.
Add the ginger, garlic and chopped chilli.
Turn the heat down.
Cook for 1 min.
Add 1 tbsp sugar.
Stir.
Add your star anise, lemongrass, stock, purée and seasoning.
Bring to the boil.
Cover.
Cook in the oven for 1½ hrs.
Add the sweet potatoes.
Cook for 1 hr more.
The lamb should be fully tender and almost falling off the bones.
Stir in 1 tsp sugar, lime juice and the fish sauce to lift the flavour.
Scatter with the sliced chilli, basil and the mint to serve.