BRAISED ASIAN LAMB SHANKS WITH SHITAKE MUSHROOMS AND SWEET POTATO & CORIANDER MASH
Steps:
- 1. Heat oven to 170C. 2. First, prepare the condiment vegetables: remove the outer stalks of the lemongrass. No need to chop but bruise. Peel and halve the shallots. Cut the chilli in half lengthways and deseed. Cut the ginger in half. Trim the stalks of the mushrooms and leave whole. 3. Then seal the meat. Firstly, season the lamb with salt and pepper. Then heat the vegetable oil in a casserole dish and fry the lamb shanks for 2-3 minutes, turning regularly until browned all over. 4. Remove the lamb and add the onions, garlic, chilli and mushrooms. Fry them for about 1min. Then add the five spice powder and stir again for about 30 seconds. Then add the soy, fish sauce, lime juice, balsamic vinegar and sugar. Heat gently, stirring constantly for another minute or so. Finally add the stock, ginger and lemongrass. 5. Put the lamb back in, cover the casserole with a lid and cook in the oven for 2 hours, until the lamb is really tender, almost falling off the bone. 6. While you're waiting for the lamb, start on the mash. Peel then cut the potatoes into large, fairly even-sized chunks. Bring a large saucepan of salted water to the boil, tip in the potatoes and cook for 15 minutes, until tender but not slushy. 7. While the potatoes are boiling, deesed and finely chop the chilli and the coriander leaves. 8. When the potatoes are done, drain well and return to the saucepan. 9. Push the potatoes to one side of the pan and put the butter into the space. Return the saucepan to a very low heat and let the butter melt. Start mashing the potatoes. 10. Now add the milk and mash the potatoes vigorously, until smooth. Then stir in the chili, coriander, salt and pepper. Take off the heat, put the lid on and keep warm until you're ready to serve.
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Raegan McWilliams
[email protected]This dish was a bit too salty for my taste. I think I'll use less soy sauce next time.
Mohamed Thoronka
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Ahmeir hash
[email protected]This is one of the best lamb shank recipes I've ever tried. The meat was so tender and the sauce was so flavorful.
Rahib Halipoto
[email protected]I'm not sure if I did something wrong, but my lamb shanks were a bit dry. I think I'll try cooking them for less time next time.
Layla Davis
[email protected]This recipe is a bit challenging, but it's definitely worth the effort.
Tadhg Murphy
[email protected]The sweet potato coriander mash is a great way to add a bit of sweetness and brightness to the dish.
Deaundrae Castillo
[email protected]I love the combination of lamb and shiitake mushrooms. This dish is a real treat.
Ibadat Ullah
[email protected]This dish is a bit pricey, but it's a great special occasion meal.
Reinhardt Merwe
[email protected]I've tried this recipe twice now and both times the lamb shanks were tough. I'm not sure what I'm doing wrong.
Tiffany Mathis
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb shanks are so tender and the sauce is to die for.
Yasir Bhutta25
[email protected]I'm not a big fan of lamb, but this dish was surprisingly good. The sauce was especially tasty.
Feroz Alom
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out great.
Mumba Mumba
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Paul Boadi
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The sauce was also very good.
Maimuna Amis
[email protected]This recipe is a winner! I've made it several times and it's always a hit.
Ram Sah
[email protected]The lamb shanks were a bit tough, but the sauce was delicious.
RG EDITOR
[email protected]I love this recipe! It's a great way to use lamb shanks and the flavors are amazing.
MD junaeid khan Rajseikh
[email protected]This dish was an absolute delight! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. The shiitake mushrooms added a nice umami flavor and the sweet potato coriander mash was a perfect accompaniment.