Beef Family friendly Main Asian

Lamb shanks with wasabi mash

Name: Lamb shanks with wasabi mash
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Cuisine: /asian
Ingredients: 2 tablespoons plain flour; 1/2 teaspoon Chinese five-spice powder; 4 lamb shanks, Frenched; 40ml (2 tablespoons) olive oil; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 small red chilli, seeds removed, finely sliced; 1L (4 cups) beef stock; 40ml (2 tablespoons) red wine vinegar; 40ml (2 tablespoons) oyster sauce; 20ml (1 tablespoon) soy sauce; 1 teaspoon hoisin sauce; 1 teaspoon Szechuan pepper, crushed; 2 star anise; 1 cinnamon stick; 2 teaspoons cornflour; 400g pontiac or desiree potatoes, peeled, chopped; 40g unsalted butter; 1/3 cup (80ml) pure (thin) cream; 3 teaspoons wasabi paste

1 rating

15m

1h 40m

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by delicious. team

delicious. team

Oct 03, 2015

This easy casserole transforms ordinary lamb shanks into a special occasion meal with Asian spices and herbs.

2 tablespoons plain flour
1/2 teaspoon Chinese five-spice powder
4 lamb shanks, Frenched
40ml (2 tablespoons) olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 small red chilli, seeds removed, finely sliced
1L (4 cups) beef stock
40ml (2 tablespoons) red wine vinegar
40ml (2 tablespoons) oyster sauce
20ml (1 tablespoon) soy sauce
1 teaspoon hoisin sauce
1 teaspoon Szechuan pepper, crushed
2 star anise
1 cinnamon stick
2 teaspoons cornflour

Wasabi mash

400g pontiac or desiree potatoes, peeled, chopped
40g unsalted butter
1/3 cup (80ml) pure (thin) cream
3 teaspoons wasabi paste

Method

1.

Preheat the oven to 180°C.
2.

Combine the flour and five-spice, then roll shanks in the seasoned flour. Heat oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set aside.
3.

Add the onion, garlic and chilli to the pan and cook for a few minutes until the onion starts to soften. Add the stock, vinegar, sauces, spices and lamb.
4.

Bring to the boil, then cover and place in the oven for 1 1/2 hours. Remove from oven and strain sauce into a saucepan. Transfer shanks to a plate.
5.

Combine cornflour with a little cold water, stir into the sauce and bring to the boil. Cook until thickened, then pour over shanks.
6.

Meanwhile, place potatoes in a saucepan of cold salted water, bring to the boil and cook for 10 minutes or until cooked through. Drain and pass through a potato ricer or mash well with a potato masher.
7.

Place butter and cream in a saucepan over low heat. When butter has melted, add potatoes and wasabi paste and beat with a wooden spoon until smooth and creamy. Season with salt and pepper.
8.

Serve lamb shanks with wasabi mash.