Vietnamese lamb shanks with sweet potatoes

Season the lamb shanks generously and brown them in the casserole dish in batches, adding more oil if necessary. Remove the browned lamb and set aside.

Ingredients

4 pieces of Lamb Shanks

Equipment

Dutch Oven

Tongs

In the same pot, sauté the onions for about 30 seconds. Add the ginger, garlic, and chopped chili, reducing the heat to medium-low, and cook for another minute.

Ingredients

1 piece of Onion

15 mL of Ginger

3 cloves of Garlic

1 piece of Red Chilli

5 mL of Garlic Puree

Equipment

Dutch Oven

Wooden Spoon

Stir in 1 tablespoon of sugar, then add the star anise, lemongrass, stock, and garlic puree. Bring the mixture to a boil.

Ingredients

2 cloves of Garlic

2 cloves of Garlic Puree

15 mL of Granulated Sugar

2 pieces of Star Anise

1 piece of Lemongrass

475 mL of Chicken Stock

Equipment

Dutch Oven

Return the lamb to the pot, cover, and braise in the preheated oven for 1.5 hours.

Ingredients

225 g of Lamb Shanks

Equipment

Dutch Oven

Oven

Add the sweet potatoes to the pot and continue to cook, covered, for an additional hour until the lamb is tender and falling off the bone.

Ingredients

225 g of Lamb Shanks

2 pieces of Sweet Potato

Equipment

Dutch Oven

Stir in the fish sauce, lime juice, and the remaining teaspoon of sugar. Garnish with fresh mint, basil, and sliced chili before serving.

Ingredients

5 mL of Granulated Sugar

30 mL of Thai Fish Sauce

15 mL of Lime Juice

15 mL of Fresh Mint

15 mL of Fresh Basil

Equipment

Wooden Spoon