home Recipes Lamb Shanks With An Asian Twist

Lamb Shanks With An Asian Twist

This is a good way to make lamb shanks go further and get 4 serves out of just 2 regular sized shanks. Let me know what you think of the recipe in the comments below!


Serves: 4

Prep Time: 20mins

Cooking Time: 1 hour



  • Lamb Shanks x 2
  • Onion x 1
  • Carrots x 4
  • Red Pepper x 1
  • Celery – 1 cup
  • Olive Oil – 2 tablespoons
  • Star Anise x 3
  • Coriander (crushed) – 1 teaspoon
  • Fennel Seeds – 1 teaspoon
  • Garlic – 2 cloves (crushed or finely chopped)
  • Bay Leaf – 1
  • Chicken Stock – 1 cup
  • Water – 1 cup
  • Salt & Pepper to taste



  1. Combine the coriander, fennel, garlic and 1 tablespoon of olive oil in a large bowl and then roll the lamb shanks around in the marinade
  2. Put a pan on the hob on medium heat and put the other tablespoon of olive oil on to heat
  3. Once the pan is warm, put each lamb shank in to brown the meat on all sides
  4. Chop up your onion and celery
  5. Once the lamb shanks have browned (about 2mins every side), remove them from the pan and set aside, then put the onion and celery into the pan
  6. Fry the onion and celery until it is soft, then turn the heat down to low / medium
  7. Add the star anise to the pan
  8. Chop up the carrot into pieces around 2cm thick and the red pepper to a similar size and add it all to the pan and saute together for around 10mins
  9. Next, pour in the chicken stock and water, and add the bay leaf and put the lamb shanks back in the pan
  10. Find a lid and put it on top of the pan, leaving it all to cook together for the next 40mins or so
  11. To test whether the lamb shanks are ready, try to pull the meat apart using two forks – if it comes apart easily then you’re done, if not, give it a little more time and check on it again
  12. Before you serve, pull all the meat off the bones, remove the bones and then mix it all together – this makes your lamb go much further
  13. Finally, serve with brown rice

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