Lamb shanks two ways: Asian spices

Lamb shanks two ways: Asian spices

OMG! I Can Eat That?
Mark Roper

Asian lamb shanks? You bet. And again, by cooking the shanks slowly, the meat falls off the bone and the spicy, fragrant mix is a brilliant treat. Get out your spice kit for this one. This recipe was inspired by the fabulous Kylie Kwong. Thank you Kylie!


Quantity Ingredient
2 teaspoons fennel seeds
10 cardamom pods
1/2 teaspoon ground star anise
1/2 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
2 red chillies, chopped
3 small garlic cloves, crushed
1 knob ginger, peeled and crushed
small bunch coriander, leaves and roots chopped
1/2 teaspoon turmeric
125ml olive oil
4 lamb shanks, trimmed
sea salt
1 tablespoon olive oil
splash dry white wine
750ml salt-reduced chicken stock
1 lime, juiced
freshly ground pepper


  1. Preheat the oven to 180°C. Place the fennel seeds, cardamom pods, star anise, cumin seeds and cinnamon in a small non-stick frying pan. Cook over medium–high for about 1–2 minutes. Make sure you keep stirring.
  2. Transfer the mixture to a mortar and pestle and smash the spices around. After pounding, take out the cardamom husks.
  3. Add the chilli, garlic, ginger and coriander and pound. Add the turmeric, a pinch of sea salt and the olive oil and mix until well combined.
  4. Heat a non-stick frying pan over medium heat and add the spice mix. Cook on low heat for about 5 minutes. Turn off the heat and set aside.
  5. Season the lamb shanks with sea salt and pepper. Heat a large casserole dish on the stovetop, add 1 tablespoon of oil, then add the shanks. Brown on each side. This should take a few minutes. Add your spice mix and coat the shanks well. Add the wine. Take off the heat, cover the shanks with the stock and cover with foil or a lid.
  6. Roast for 1 hour, then take the foil or lid off and roast for another hour. The lamb should fall off the bone.
  7. Transfer to heated bowls, drizzle with lime juice and serve with cauliflower rice.
OMG I Can Eat That
low fat
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