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Spiced Lamb Shanks Recipe

Spiced Lamb Shanks, slow cooked in the crock pot. Melt in your mouth, delicious.

I will admit that when Neil started preparing these lamb shanks, I was a little concerned that it was going to be too spicy.

We were having the neighbours over for dinner for the first time and well … I don't need to explain any more.

But, when he served it out, it smelled devine. And my first mouth full dispelled any worries I had.

It was flavoursome but definetly not spicy at all. A definite taste on star anise and yet not at all overpowering.

I gave it the thumbs up …. And so did the neighbours :-)

Spiced Lamb Shanks
Ingredients
6-8	lamb shanks, frenched
½ tsp	chinese five spice powder
2 tbsp	plain (all-purpose) flour
1	onion, finely diced
4	garlic cloves, crushed
17fl oz (500ml)	beef stock
2 tbsp	red wine vinegar
2 tbsp	oyster sauce
1 tbsp	soy sauce
1 tsp	hoisin sauce
½ tsp	pepper
2	star anise
1	cinnamon stick
Method
1	Place the chinese five spice and flour in a plastic bag.
2	Put the lamb shanks a couple at a time into the bag, and coat well with mixture.
3	Then put the lamb shanks in the crock pot.
4	Combine any left over flour with all the other ingredients (except star anise and cinnamon) and pour into crock pot.
5	Put the star anise and cinnamon stick in the crock pot between the shanks.
6	Cook on low for 8 plus hours.
Notes
Frenched lamb shanks, have the meat cut off the thin end, so there is more of a bone handle. If you don't have frenched ones, it makes no difference.
Delicious.

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