Asian flavoured Lamb Shanks…adulterated from Bill’s Holiday
Winter is nearly over so it’s time whip up some delicious lamb shanks. These are a little different, a little Asian inspired with ginger, soy and chilli. Serve with Bok choy and rice .
You need for 4 fashionista, 2 hungry blokes or 16 models:
8 lamb shanks
Plain flour, seasoned with salt and pepper, to toss
2 tablespoons olive oil
1 large onion, cut into thin wedges
3 garlic cloves, thinly sliced
1 long red chilli, seeded and finely chopped
2 teaspoons grated fresh ginger ( double the amount if you love ginger)
1 teaspoon five spice powder ( I used Moroccan spice but don’t use Allspice. Wrong!)
400g tin chopped tomatoes
3 tablespoons light soy sauce
2 teaspoons brown sugar
Accesorise with :
Steamed leafy greens
Steamed rice
Lime wedges
- Slip out of Celine leather dress
- Climb out of YSL heels.
- Feel your feet tingle.
- Slide into your new Chanel cashmere Pyjamas.
- Smile.It’s the weekend.
- Pour a glass of wine or ten.
- Yell at George Clooney to turn off the news and get going chopping up the ginger, onion, garlic and chilli.
- Now toss the lamb shanks in the seasoned flour, shaking off any excess. Watch the white powder doesn’t splatter over the Chanel or on your nose.
- Heat 1 tablespoon of the oil in a large heavy-based pan over high heat.
- Now plop the lamb gently in so it doesn’t splash in the oil and burn your face (you normally pay for that at a clinic).
- Now brown the lamb on all sides : Think Givenchy bag.
- Remove the lamb from the pan for a little alone time while you cook the herbs and spcies.
- Bring the pan to medium heat and pour in the rest of the oil.
- Toss in the onion and cook, stirring occasionally, for 2-3 minutes.
- Smells divine.
- Gulp down another wine.
- Now throw in the garlic, chilli, ginger and five spice and cook, stirring, for 1-2 minutes until fragrant and lovely .
- Chuck in the can of tomatoes, then pour in the soy and about 375 ml of water and stir beautifully.
- Grab the lamb shanks to pop back carefully without splashing ( George hates all that cleaning up after you)
- Bring the shanks to the boil then reduce the heat to low, cover and simmer for 1and half hours or until the meat is extremely tender. Falling off the bone.
- Before serving stir in the sugar. It will add a nice edge.
- Check the seasoning and skim off any excess oil. The less the better.
- Accessorise with steamed greens, rice, chilli lime wedges.
- Delicious.
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