Vietnamese lamb shanks with sweet potatoes

Method6 steps · about 2 hr 50 min

1. 1

   Step 1: Heat the oven to 160°C/140°C fan/gas 3. Season the shanks. Heat one tablespoon of oil in a heavy casserole and brown two shanks all over; repeat with the remaining tablespoon and two shanks.

   Uses 4 lamb shanks · 2 tbsp groundnut oil, divided · Salt, as needed to season the lamb and sauce · Black pepper, as needed to season the lamb and sauce

2. 2

   Step 2: Transfer the browned lamb out. In the retained pan fat, fry the onions (2) briskly for 30 seconds. Add the ginger (2 tbsp), garlic (3) and chopped braising chilli, reduce the heat and cook for 1 minute.

   Onions 30 seconds, aromatics 1 minute · 2 minUses Browned lamb shanks and retained cooking fat · 2 onions, chopped · 2 tbsp chopped fresh ginger · 3 garlic cloves, thinly sliced · 1 red chilli, chopped, for braising

3. 3

   Step 3: Stir in the braising tablespoon of sugar (1 tbsp), then the star anise (3), lemongrass (2), lamb stock (1 litre) and tomato purée (1½ tbsp). Adjust seasoning and bring to a boil.

   Uses Cooked onion, ginger, garlic and chopped chilli base · 1 tbsp brown sugar, for braising · 3 whole star anise · 2 lemongrass stalks · 1 litre lamb stock · 1½ tbsp tomato purée · Salt, as needed to season the lamb and sauce · Black pepper, as needed to season the lamb and sauce

4. 4

   Step 4: Return the browned shanks to the sauce. Cover the casserole and braise in the oven for 1½ hours.

   Initial lamb-shank oven braise · 90 minUses Browned lamb shanks · Complete hot braising sauce

5. 5

   Step 5: Add the peeled sweet-potato (4) chunks. Cover and braise for 1 hour more, until the potatoes are cooked and the lamb is completely tender, nearly falling off its bones.

   Finish lamb and sweet-potato braise · 60 minUses Partly braised lamb shanks and sauce · 4 sweet potatoes, peeled and cut into chunks

6. 6

   Step 6: Stir in the finishing fish sauce (2 tbsp), juice of the two limes and separate teaspoon of sugar (1 tsp). Scatter over the mint, basil and sliced serving chilli. Serve the cooked shanks and sweet potatoes with their sauce.

   Uses Tender cooked lamb shanks, sweet potatoes and sauce · 2 tbsp fish sauce · Juice of 2 limes · 1 tsp brown sugar, for finishing · A handful of fresh mint, to finish · A handful of fresh basil, to finish · 1 red chilli, sliced, for serving