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red pepper cinnamon stick anise soy sauce Chinese cooking wine tamarind brown sugar ginger garlic lamb choy sugar snap peas
Viewed: 106 - Published at: 7 months agoIngredients
- 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
Method
- Preheat the oven to 350°F. 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.
- 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.
- Meanwhile, boil, steam or microwave choy sum and sugar snaps separately, until tender; drain.
- Divide vegetables among serving plates. Top with shanks and drizzle with sauce.
