4 Serves
200 Mins
In a small bowl, combine salt, black pepper, five spice powder, and ground cinnamon. Rub this mixture thoroughly over the lamb shanks.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
226 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
289 mg / 1,250 mgPotassium
798 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat cooking oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until deeply browned, then remove them and set aside.
In a small skillet, toast the cinnamon stick, red chili flakes, remaining five spice powder, and star anise. Whisk in the rice wine, soy sauce, tamarind paste, brown sugar, ginger, garlic, and beer to create the braising liquid.
Place the seared lamb shanks into a large Dutch oven and pour the prepared spice mixture over them. Cover and braise in a preheated oven at 110°C for 1 hour, then increase the heat to 150°C for another hour, and finally to 175°C for 45-60 minutes until the meat is tender.
Remove the shanks from the Dutch oven and keep warm. Strain the braising juices into a saucepan, whisk in the all purpose flour, and simmer over low heat until the sauce thickens. Season with salt, pepper, and a splash of lime juice before serving.
25
g95
g20
g
Yemeni
