FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER
This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
- Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
- Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
- Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
- Boil or steam bok choy and gai larn separately until tender and drain.
- When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
- I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
- This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
- To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
- As I stated earlier to up carbs just serve with some steamed basmati rice.
Nutrition Facts : Calories 1946.7, Fat 100.9, SaturatedFat 41.1, Cholesterol 726.3, Sodium 1479.3, Carbohydrate 21.6, Fiber 2, Sugar 16, Protein 217.5
LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER
This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.
Provided by Latchy
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to moderate.
- Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
- Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
- Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
- Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
- Remove lamb from the dish and keep warm while you skim any excess fat.
- Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
- If you are not on a diet serve with rice or mash potato.
- This could also be made in a large dutch oven on top of the stove.
BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
- Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram
LAMB SHANK VINDALOO
I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 12h20m
Yield 4
Number Of Ingredients 22
Steps:
- Place lamb shanks in a large resealable plastic bag. Whisk together cider vinegar, oil, salt, tamarind concentrate, and garam masala in a bowl, and pour into the bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an oven to 450 degrees F (230 degrees C). Grease a foil-lined baking sheet.
- Remove marinated lamb shanks and place on the prepared baking sheet. Season all sides with salt. Roast in the preheated oven until well-browned, 15 to 20 minutes. Reserve marinade in the bag.
- Combine 1 onion, garlic, ginger, cherry tomatoes, and water in a blender and pulse on and off until smooth. Set aside.
- Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
- Melt clarified butter in a large stockpot over medium-high heat. Cook and stir 1 onion until softened and well-browned, about 30 minutes. Reduce heat to medium and pour in cayenne pepper mixture. Cook and stir until spices are aromatic, about 2 minutes.
- Pour marinade from the bag into the stockpot, and stir in tomato-onion mixture and brown sugar. Bring mixture to a simmer. Place lamb shanks in the pan and reduce heat to low. Cover and cook, turning occasionally, until meat is tender and easily pierced with a fork, 3 to 4 hours.
- Remove lamb from the pot and cover with foil. Increase heat and simmer the sauce for a few minutes, skimming the fat from the top. Taste and add salt if needed. Serve lamb shanks with sauce spooned over the top. Garnish with cilantro.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 19.7 g, Cholesterol 113.9 mg, Fat 37 g, Fiber 3.8 g, Protein 28.7 g, SaturatedFat 13.4 g, Sodium 1288.2 mg, Sugar 7.8 g
More about "lamb shanks in five spice tamarind ginger food"
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER
From womensweeklyfood.com.au
Cuisine IndianCategory Workday Lunches, MainServings 4Total Time 2 hrs 30 mins
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER - 9KITCHEN …
From kitchen.nine.com.au
Cuisine IndianCategory DinnerServings 4Total Time 2 hrs
STICKY-SOUR TAMARIND LAMB SHANKS RECIPE - LOS ANGELES TIMES
From latimes.com
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER RECIPE | EAT YOUR …
From eatyourbooks.com
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER RECIPE | EAT YOUR …
From eatyourbooks.com
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER | RECIPE | GINGER ...
From pinterest.ca
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER - PINTEREST
From pinterest.com
SEARCHABLE RECIPE DATABASE - LAMB SHANKS IN FIVE-SPICE, TAMARIND …
From directaccessrecipes.com
LAMB SHANKS IN FIVE-SPICE, TAMARIND AND GINGER
From nzwomansweeklyfood.co.nz
BRAISED LAMB SHANKS WITH GINGER AND FIVE-SPICE
From epicurious.com
HYDERABADI LAMB SHANKS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LAMB SHANKS IN FIVE-SPICE, TARAMIND AND GINGER - 9KITCHEN - NINE
From kitchen.nine.com.au
NUTRITIONAL FACTS: - FOOD.COM
From food.com
LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER RECIPE
From recipegoulash.cc
LAMB SHANKS IN FIVE SPICE TAMARIND GINGER RECIPES
From tfrecipes.com
LAMB SHANK RECIPES | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love