Lemongrass Braised Lamb Shanks

australianlamb.com.au

Paul Burn

4 lamb shanks

1 stalk lemongrass, crushed and cut into 5cm lengths

½ teaspoon 5 spice powder

6 star anise

1 small quill of cinnamon.

3cm knob of ginger, grated

2 tablespoon caster sugar

3 tablespoon fish sauce

2 tablespoon tomato paste

Flour, for dusting the shanks

2 carrots, peeled and diced

2 potatoes, peeled and diced

3 brown onions, peeled sliced into wedges

1.5L-2L vegetable stock, ought to cover the shanks

1 bunch coriander, washed and cut into 2cm lengths

1 small red onion, peeled sliced thinly

1 bunch Thai basil, leaves picked

2 large red chillies, sliced angle

Directions at australianlamb.com.au

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