Asian Style Braised Lamb Shanks

• small lamb shanks↗8
• plain flour, seasoned with salt and pepper (all purpose)↗

  seasoned with salt and pepper (all purpose)

• olive oil↗2 tablespoons
• large onion, cut into thin wedges↗1

  cut into thin wedges

• garlic cloves↗3
• long red chile, seeded and finely chopped↗1

  seeded and finely chopped

• grated fresh ginger2 teaspoons
• five-spice powder1⁄2 teaspoon
• chopped tomatoes400 g
• soy sauce↗3 tablespoons
• brown sugar↗2 teaspoons
• low sodium chicken broth↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.

2. 2

   Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.

3. 3

   Add the remaining ingredients, stir well and bring to the boil.

4. 4

   Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.

5. 5

   Check the seasonings and skim off any excess oil.

6. 6

   Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.