Best 2 Five Spice Lamb Shank With Tamarind And Ginger Recipes

Embark on a culinary adventure with our diverse selection of delightful recipes. Prepare for an exquisite journey of flavors as we present Five-Spice Lamb Shank with Tamarind and Ginger, a dish that tantalizes the taste buds with its aromatic spices and zesty tamarind sauce. Satisfy your sweet cravings with our delectable Spiced Plum Cake, a fusion of warm spices and juicy plums, or indulge in the comforting goodness of Slow-Cooker Beef and Bean Chili, a hearty and flavorful one-pot meal. Transport your taste buds to the vibrant streets of Thailand with our authentic Pad See Ew, a stir-fried noodle dish bursting with umami flavors. Complete your culinary exploration with our refreshing Cucumber and Mint Raita, a cooling and tangy side dish that perfectly complements any spicy dish.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER

Lamb Shanks in Five Spice, Tamarind & Ginger image

This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.

Provided by Latchy

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

Steps:

Preheat oven to moderate.
Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
Remove lamb from the dish and keep warm while you skim any excess fat.
Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
If you are not on a diet serve with rice or mash potato.
This could also be made in a large dutch oven on top of the stove.

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER

Braised Five-Spice Lamb Shanks With Soy and Ginger image

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Provided by Mark Bittman

Categories dinner, quick, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

Steps:

Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram

Tips:

Choosing the Right Lamb Shanks: Opt for meaty and well-trimmed lamb shanks to ensure maximum flavor and tenderness.
Searing the Shanks: Don't skip the searing step, as it adds a delicious caramelized crust to the shanks and enhances their overall flavor.
Using Quality Spices: Invest in good-quality five-spice powder and other spices to elevate the dish's flavor profile.
Simmering Time: Be patient with the simmering process and allow the shanks to cook until fall-off-the-bone tender. This usually takes around 2 hours or more, depending on the toughness of the shanks.
Balancing Flavors: Taste the sauce towards the end of cooking and adjust the seasoning as needed. You may want to add more tamarind paste for a tangy kick or more honey for sweetness.
Garnish and Serve: Garnish the dish with fresh herbs such as cilantro or parsley for an extra layer of flavor and visual appeal. Serve the shanks over steamed rice or mashed potatoes.

Conclusion:

Five-spice lamb shanks with tamarind and ginger is a delectable fusion dish that combines the rich flavors of Chinese five-spice powder with the tangy sweetness of tamarind and the aromatic warmth of ginger. By following the tips and instructions provided in this recipe, you can create a restaurant-quality dish that will impress your family and friends. The combination of tender lamb shanks, flavorful sauce, and aromatic spices makes this dish a perfect choice for a special occasion or a cozy dinner party. So, gather your ingredients, put on your apron, and embark on a culinary journey that will tantalize your taste buds and leave you craving for more!