Name: Sticky honey and soy braised lamb shanks
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 1
Cuisine: asian
Ingredients: 57.20 gm honey; 80ml soy sauce; 2 garlic cloves, crushed; 2cm-piece fresh ginger, peeled, finely chopped; 2 brown onions, cut into wedges; 18.40 gm vegetable oil; 4 Lamb Shanks; 1 whole star anise; 1 spring onion, thinly sliced; 1 long red chilli, seeded, thinly sliced; Steamed jasmine rice, to serve; 2 bunches Chinese broccoli, steamed

Sticky honey and soy braised lamb shanks

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Prep Time:
10 minutes

Cook Time:
180 minutes

Total Time:
190 minutes

Asian-inspired sauce makes tender lamb shanks irresistible.

Ingredients:

57.20 gm honey
80ml soy sauce
2 garlic cloves, crushed
2cm-piece fresh ginger, peeled, finely chopped
2 brown onions, cut into wedges
18.40 gm vegetable oil
4 Lamb Shanks
1 whole star anise
1 spring onion, thinly sliced
1 long red chilli, seeded, thinly sliced
Steamed jasmine rice, to serve
2 bunches Chinese broccoli, steamed

Instructions:

Preheat your oven to 160C. Mix together the honey, soy sauce, garlic, and ginger in a jug. Spread the onion in a baking dish. Heat oil in a large frying pan over medium-high heat. Sear the lamb for 5 minutes until it's browned on all sides.
Place the lamb in a baking dish. Drizzle the honey mixture over the lamb and sprinkle with star anise. Cover the dish and bake at 325°F, turning the lamb occasionally, for 2 hours and 40 minutes until the lamb is tender.
Preheat oven to 200C. Bake uncovered for 15 minutes, basting with soy mixture every 5 minutes until beautifully browned. Remove and discard star anise, then garnish lamb with spring onion and chilli. Serve with rice and Chinese broccoli.

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