Sticky Honey & Soy Braised Lamb Shanks
Recipe: #28742
November 26, 2017
Categories: Lamb/Mutton, Asian, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"Received in an email from one of our national supermarkets. Since making this (I scaled it back for 1 serve) I found that it cooked in 1 hour 45 minutes at 160C, not using fan forced oven and I needed to double the amount of soy to have enough liquid to cook and become sticky."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (758.8 g)
- Calories 1192.2
- Total Fat - 86.7 g
- Saturated Fat - 36.3 g
- Cholesterol - 255.5 mg
- Sodium - 1617.2 mg
- Total Carbohydrate - 36.9 g
- Dietary Fiber - 9.5 g
- Sugars - 16.7 g
- Protein - 68.9 g
- Calcium - 222.5 mg
- Iron - 8 mg
- Vitamin C - 286 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 160C.
Step 2
Combine the honey, soy sauce, garlic and ginger in a jug.
Step 3
Place onion in a baking dish.
Step 4
Heat oil in a large frying pan over medium high heat and cook lamb for 5 minutes or until browned all over.
Step 5
Transfer lamb to baking dish and pour over honey mixture and add star anise and then cover and bake, turning occasionally for 2 hours 40 minutes or until lamb is tender.
Step 6
Increase oven to 200C and uncover baking dish and bake for 15 minutes, basting with the soy mixture every 5 minutes or until browned.
Step 7
Remove and discard star anise and sprinkle lamb with spring onion and chilli and serve with rice and Chinese broccoli.
Tips
No special items needed.
0 Reviews
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