Lamb Shanks In Five-Spice, Tamarind And Ginger

• 2 tsp Chinese five-spice powder
• 1 tsp red pepper flakes
• 1 None cinnamon stick
• 2 None star anise
• 1/4 cup soy sauce
• 1/2 cup Chinese cooking wine
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 1 piece (3 inches) ginger, peeled and grated
• 2 cloves garlic, chopped
• 8 None lamb shanks (about 3 1/2 lbs)
• 1 lb choy sum or bok choy, sliced lengthwise
• 6 oz sugar snap peas

1. Preheat the oven to 350u0b0F. Toast five-spice, red pepper flakes, cinnamon and star anise in small dry skillet, stirring, until fragrant. Combine spices with soy sauce, wine, tamarind, sugar, ginger, garlic and 1 1/4 cups water in a medium bowl.
2. Place shanks in a single layer in a large, shallow baking dish; drizzle with spice mixture. Roast, uncovered, turning shanks occasionally, for 2 hours, or until meat is almost falling off the bone. Remove shanks from dish; cover to keep warm. Skim away excess fat from juices. Strain sauce into small saucepan and heat gently.
3. Meanwhile, boil, steam or microwave choy sum and sugar snaps separately, until tender; drain.
4. Divide vegetables among serving plates. Top with shanks and drizzle with sauce.

red pepper, cinnamon stick, anise, soy sauce, chinese cooking wine, tamarind, brown sugar, ginger, garlic, lamb, choy, sugar snap peas

Taken from recipes-plus.com/api/v2.0/recipes/33770 (may not work)