Lamb Shanks In Five Spice, Tamarind & Ginger

• 2 teaspoons five-spice powder
• 1 teaspoon dried chili pepper flakes
• 1 cinnamon stick
• 2 star anise
• 1/4 cup soy sauce (60ml)
• 1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
• 2 tablespoons tamarind paste
• 2 tablespoons grated palm sugar or 2 tablespoons brown sugar
• 40 g grated ginger (8cm piece)
• 3 garlic cloves, chopped
• 1 red onion, finely diced
• 1 1/4 cups water
• 8 french trimmed lamb shanks (about 1.6kg)

1. Preheat oven to moderate.
2. Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
3. Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
4. Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
5. Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
6. Remove lamb from the dish and keep warm while you skim any excess fat.
7. Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
8. If you are not on a diet serve with rice or mash potato.
9. This could also be made in a large dutch oven on top of the stove.

fivespice powder, chili pepper, cinnamon, anise, soy sauce, rice wine, tamarind paste, sugar, ginger, garlic, red onion, water

Taken from www.food.com/recipe/lamb-shanks-in-five-spice-tamarind-ginger-113426 (may not work)