Vietnamese lamb shanks with sweet potatoes

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

VietnameseLamb

Prep

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Cook

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Total

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Serves

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Method

Lamb

Ingredients

Units

Ground Nut Oil — 2 tbsp

Lamb Shanks — 4

Onion — 2

Ginger — 2

Garlic Clove — 3

Red Chilli — 1

Brown Sugar — 1 tbsp

Brown Sugar — 1 tsp

Star Anise — 3

Lemongrass Stalks — 2

Lamb Stock — 1 l

Tomato Puree — 1 1/2 tbsp

Sweet Potatoes — 4

Fish Sauce — 2 tbsp

Lime — Juice of 2

Mint — Handful

Basil Leaves — Handful

Method

step 1

Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.