Vietnamese Lamb Shanks with Sweet Potatoes

Instructions

1. 1

   Preheat and Brown Lamb Shanks

   8 min

   Begin by preheating your oven to 160°C (140°C fan/gas mark 3). In a heavy-bottomed casserole, pour in 2 tablespoons of ground nut oil and heat it over medium-high. Season the lamb shanks with salt and pepper, then brown them in the hot oil, turning them to ensure even coloring on all sides. Brown the first two shanks, then remove them and repeat with the remaining shanks, adding more oil if necessary.

2. 2

   Sauté Onions and Aromatics

   45 min

   Once the lamb shanks are browned and removed, lower the heat and add 2 chopped onions to the same pot. Sauté quickly for about 30 seconds until they start to soften, then incorporate 2 tablespoons of chopped ginger, 3 thinly sliced garlic cloves, and 1 chopped red chilli. Allow the mixture to cook gently for an additional minute, stirring frequently to prevent burning.

3. 3

   Add Spices and Liquids

   68 min

   Next, stir in 1 tablespoon of brown sugar until dissolved, then add 3 star anise, 2 lemongrass stalks (bruised for flavor), 1 liter of lamb stock, and 1.5 tablespoons of tomato puree. Season the mixture with salt and pepper, then bring everything to a boil, allowing the flavors to meld together.

4. 4

   Cover and Bake

   11 min

   Once boiling, cover the casserole with its lid and transfer it to the preheated oven. Bake for 1.5 hours, allowing the lamb to become tender. After this initial cooking time, add 4 sweet potatoes to the pot, cover again, and continue baking for an additional hour until the lamb is fork-tender and the sweet potatoes are soft.

5. 5

   Finish with Fish Sauce and Herbs

   56 min

   After removing the casserole from the oven, stir in 2 tablespoons of fish sauce, the juice of 2 limes, and 1 teaspoon of brown sugar to brighten the flavors of the dish. Garnish generously with a handful of mint, a handful of basil leaves, and 1 sliced red chilli before serving to add a fresh contrast to the rich stew.