Best 3 Lamb Shanks In Five Spice Tamarind Ginger Recipes

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**Unveil the Symphony of Flavors: Lamb Shanks Braised in Five-Spice Tamarind Ginger Sauce**

Embark on a culinary journey to tantalize your taste buds with our exquisite Lamb Shanks in Five-Spice Tamarind Ginger. This delectable dish showcases succulent lamb shanks slow-cooked in a symphony of aromatic spices, tangy tamarind, and zesty ginger. Each bite promises a harmonious blend of sweet, sour, and savory flavors, leaving you craving more. Alongside this main course masterpiece, we present a trio of equally enticing recipes to complete your gastronomic experience:

1. **Stir-Fried Green Beans with Garlic and Oyster Sauce:** A vibrant side dish that adds a touch of freshness and crunch to your meal. Tender green beans are tossed in a savory sauce made with garlic, oyster sauce, and a hint of soy sauce, resulting in a delectable medley of flavors.

2. **Steamed Jasmine Rice:** A classic accompaniment that perfectly complements the rich flavors of the lamb shanks. Fragrant jasmine rice is steamed to fluffy perfection, providing a delicate base for the aromatic lamb and flavorful sauce.

3. **Cucumber Salad with Rice Vinegar Dressing:** A refreshing and tangy salad that balances the richness of the lamb shanks. Crisp cucumbers are tossed in a light and flavorful dressing made with rice vinegar, sesame oil, and a touch of honey, creating a palate-cleansing side dish.

Prepare to indulge in a culinary masterpiece with our Lamb Shanks in Five-Spice Tamarind Ginger, accompanied by a trio of delectable side dishes that elevate your dining experience to new heights.

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

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.

BLACK PEPPER BRAISED LAMB SHANKS



Black Pepper Braised Lamb Shanks image

Provided by Floyd Cardoz

Categories     Lamb     Pepper     Braise     Dinner     Meat     Lamb Shank     Spice     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 29

For Rub
6 whole black cardamom pods
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon whole allspice
2 whole dried Thai chiles*
2 tablespoons kosher salt
8 (1-pound) bone-in lamb shanks, tied**
For Lamb
About 1/4 cup corn oil
4 medium onions, coarsely chopped
4 whole cloves
4 Turkish bay leaves
1/2 cup dry white wine
9 cups lamb stock or water
3 tablespoons tamarind paste***
2 whole sprigs fresh rosemary
2 whole sprigs fresh thyme
4 tablespoons (packed) light brown sugar
1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces
2 tablespoons fresh ginger, finely chopped
5 cloves garlic, finely chopped (about 2 tablespoons)
1 tablespoon kosher salt
*Dried serrano chiles can be substituted.
**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.
***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.
Special Equipment
kitchen string

Steps:

  • Make Rub
  • In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
  • Make Lamb
  • Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
  • Make Lamb
  • Preheat oven to 350°F.
  • In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
  • Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
  • Transfer shanks to large plate and cover loosely with foil to keep warm.
  • Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
  • Remove string from shank and serve with 1/2 cup of sauce.

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

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:

  • Choose the right lamb shanks: Look for meaty shanks with a good amount of marbling. This will ensure that the meat is tender and flavorful after cooking.
  • Brown the shanks well: Browning the shanks before braising them adds flavor and color to the dish. Be sure to brown the shanks on all sides over medium-high heat.
  • Use a variety of spices: The five-spice powder, tamarind, and ginger in this recipe give the lamb shanks a complex and flavorful taste. Feel free to experiment with other spices, such as cumin, coriander, or cardamom.
  • Cook the shanks until they are fall-off-the-bone tender: This will take at least 2 hours, but it is worth the wait. The meat should be so tender that it easily pulls away from the bone.
  • Serve the shanks with a flavorful sauce: The sauce in this recipe is made with the braising liquid, tamarind, and honey. It is rich and flavorful, and it pairs perfectly with the tender lamb shanks.

Conclusion:

Lamb shanks are a delicious and versatile cut of meat that can be cooked in a variety of ways. This recipe for lamb shanks in five-spice tamarind ginger is a great option for a special occasion meal. The shanks are braised in a flavorful sauce made with five-spice powder, tamarind, and ginger, and they are served with a rich and flavorful sauce. This dish is sure to impress your guests!

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