Vietnamese Lamb Shanks with Sweet Potato

Tender lamb braised in the oven with aromatic spices, ginger, and lemongrass. Sweet potato absorbs all the depth of flavor from this exquisite Vietnamese dish.

Ingredients

• 2 tbsp Peanut oil
• 4 pcs Lamb shanks
• 2 pcs Onion
• 2 tbsp Ginger
• 3 clove Garlic
• 2 pcs Red chili pepper
• 2 tbsp Brown sugar
• 3 pcs Star anise
• 2 pcs Lemongrass
• 1 l Lamb stock
• 1 tbsp Tomato paste
• 4 pcs Sweet potato
• 2 tbsp Fish sauce
• 1 pcs Lime
• bunch Mint
• bunch Basil

Instructions

1. Preheat the oven to 160°C. Heat 1 tablespoon of peanut oil in a heavy pot with a lid over medium heat. Season the shanks with salt and pepper, then sear them two at a time on all sides until golden brown, approximately 3–4 minutes per batch. Add the remaining oil for the second batch. Transfer the meat to a plate.
2. In the same pot, sauté the diced onion over medium-high heat for about 30 seconds. Add the grated ginger, minced garlic, and finely chopped chili pepper. Reduce the heat and cook for another minute until fragrant.
3. Add the brown sugar and stir well. Add the star anise, lemongrass stalks, lamb stock, and tomato paste. Season with salt and pepper. Bring to a boil.
4. Return the shanks to the pot, cover with the lid, and place in the preheated oven. Cook for 1.5 hours.
5. Remove the pot from the oven and add the diced sweet potato. Cover with the lid and cook for another hour. The meat should be so tender that it easily separates from the bone.
6. Add the fish sauce, lime juice, and remaining sugar (1 teaspoon). Stir thoroughly to balance the flavors. Divide among plates and garnish with fresh mint, basil, and thinly sliced chili pepper.