Lamb Shanks with Potatoes – Vietnamese Style
This flavourful – and surprisingly straightforward – take on the traditional lamb shank with potatoes incorporates tender seasonal lamb with irresistible spices and the lighter texture of sweet potatoes.
Lamb Shanks with Potatoes – Vietnamese Style
What You’ll Need:
4 lamb shanks
2 white onions, cut into wedges
3-4 cloves of garlic, finely chopped
2 finely chopped red chillies (remove the seeds for less intense heat)
1 tbsp brown sugar
4 peeled sweet potatoes, cut into large cubes or wedges
A little olive oil for browning the lamb shanks
1l lamb or vegetable stock plus a little extra if needed
2 tbsp of tomato purée concentrate
2 tbsp freshly minced ginger
2 tbsp fish sauce
2 limes, juiced
2 lemon grass stalks
Handful of shredded mint leaves
Handful of shredded basil leaves
Salt and pepper
What To Do:
1.) Heat the oil in a large casserole dish, then season the lamb shanks with a little salt and pepper before browning them in the dish.
2.) Remove the lamb, and add the onion, ginger, garlic, chilli and cook on a lower heat for about a minute before adding the sugar, lemongrass, stock, and tomato purée, then bring to the boil.
3.) Add the lamb into the casserole dish, cover with foil, and cook in the oven for about an hour and a half, then add the sweet potatoes and cook for a further hour.
4.) After removing from the oven, add the fish sauce and lime juice. Top with basil and mint to serve.
5.) Don’t forget to pick out the lemongrass stalks!