Asian-Style Lamb Shanks with Cauliflower Puree and Greens

Serves: 4
Prep: 20 minutes
Cooks In: 3-3.5 hours

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.


Print Recipe

Lamb shanks

  • 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 puree

  • 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)

Asian greens

  • 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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).

  1. 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.

  1. 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.

  2. 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.
Nutritional Information Per Serving
22.2 g
17.7 g
Total Fat
15.8 g
40.2 g