Asian-Style Lamb Shanks with Cauliflower Puree and Greens
These shanks make an incredible and very impressive dinner party dish! The Asian flavours are warming and perfect for a chilly winter evening!
If you’ve got a slow cooker you could also cook the shanks that way – just brown them off in a pan first.
- For gluten-free, use gluten-free flour, soy sauce and stock, and for dairy-free use coconut oil in place of butter in the mash.
- lamb shanks 4 (I used premium hind lamb shanks from Lean Meats)
- flour 2-3 tablespoons, for dusting (use gluten-free if required)
- onion 1, diced
- garlic 3 cloves, finely chopped
- red chilli 1 large, chopped
- ginger 2cm piece, sliced thinly and cut into fine matchsticks
- ground coriander 1 tablespoon
- star anise 8, whole
- cinnamon quills 2
- tamarind puree ½ cup
- kaffir lime leaves 4 large
- soy sauce 2-3 tablespoons (use gluten-free if required)
- brown sugar 3 tablespoons
- tomatoes 3, chopped
- beef or chicken stock 3 cups (check label if eating gluten-free)
- coriander leaves (cilantro) to garnish
- cauliflower 4 cups, chopped
- spring onions 2, sliced
- milk 2/3 cup
- chicken stock 1/3 cup (check label if eating gluten-free)
- butter 1 tablespoon (use coconut oil for dairy-free)
- baby bok choy 4-6, quartered lengthways
- soy sauce 1-2 teaspoons (use gluten-free if required)
- sesame oil 2 teaspoons
Preheat oven to 160degC/320 Fahrenheit.
- Season flour with salt and pepper, then coat the lamb shanks in the seasoned flour. Heat a drizzle of oil in a large fry pan over medium heat. Add the shanks and cook until browned all over, about 6 minutes. Remove from pan and wipe the pan clean.
- Add another drizzle of oil to the fry pan and cook onions until soft, about 5 minutes. Add garlic, chili, ginger, star anise, cinnamon, and ground coriander. Cook for a further 1-minute. Add kaffir lime leaves, tamarind, soy sauce, sugar and tomatoes. Cook for a few minutes to let the tomatoes break down. Add stock and bring to a rapid simmer.
- Place the browned lamb shanks and sauce in a deep casserole dish or Dutch oven and cover tightly with a lid or tinfoil. Cook in the oven for 2 ½ – 3 ½ hours until the meat is soft and falling off the bone.
- Remove lamb shanks from the sauce and keep warm. Place sauce in a fry pan and reduce over high heat to half of its volume. Season with salt and pepper if necessary (it may already be salty enough from the soy sauce).
- While the sauce is reducing make the cauliflower puree. Heat butter in a pot over medium heat. Add spring onions and cauliflower and cook until cauliflower begins to soften a little, about 5 minutes. Add milk and stock and bring to a rapid boil, reduce heat and simmer, uncovered, until the liquid has reduced by about half and the cauliflower is very soft.
- Use a stick blender to puree the cauliflower and season to taste with salt and pepper. If it seems too runny, return to a medium heat and stir continuously until it thickens.
- Place bok choy in a bowl and cover with boiling water. Leave for a few minutes until bright green and just wilted, about 1 minute. Drain and drizzle over soy sauce and sesame oil.
- To serve spoon some cauliflower puree onto each plate, and serve with a lamb shank and wilted bok choy. Spoon over some sauce and garnish with coriander leaves.