Sticky Honey & Soy Braised Lamb Shanks

4
Servings
15m
Prep Time
3h
Cook Time
3h 15m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.