Prep time: 15 mins (+ 3 hours to marinade)
Cook time: 30mins – 40 mins (2 to 3 hours if slow cooking on stove)
Lamb Shank Marinade
4 lamb shanks
1 stalk lemongrass, crushed and cut into 5cm lengths
1/2 teaspoon 5 spice powder
6 star anise
1 small quill of cinnamon.
3cm knob of ginger, grated
2 tablespoon caster sugar
3 tablespoon fish sauce
2 tablespoon tomato paste
Flour, for dusting the shanks
2 carrots, peeled and diced
2 potatoes, peeled and diced
3 brown onions, peeled sliced into wedges
1.5L-2L vegetable stock, ought to cover the shanks
1 bunch coriander, washed and cut into 2cm lengths
1 small red onion, peeled sliced thinly
1 bunch Thai basil, leaves picked
2 large red chillies, sliced angle
1. Place all the marinade ingredients into medium bowl and mix well.
2. Dust the shanks with a little flour. Heat a medium pan with veg oil, brown the shanks for a couple minutes on each side
3. Add the shanks and coat with marinade. Leave to marinate for 3 hours or best overnight
4. Place the shanks and marinade in the pressure cooker top with stock, make sure the shanks are covered and clamp the lid. Bring to full pressure, turn the heat down to medium and cook for 25 mins. Turn off the heat and vent immediately
5. Add the carrots, onion and potatoes and clamp the lid. Bring to full pressure, turn the heat down to medium and cook for 5 mins. Turn off the heat and vent immediately
6. The shanks should be tender and falling off the bone. Taste the stock add salt if necessary
7. Serve the shanks and veg on some steamed rice and garnish with garnish mix.
o Diced lamb shoulder or lamb leg would also work in place of shanks – a cut that’s good for slow cooking.
o The potatoes can be swapped for sweet potato for a healthier option.
o Shanks can also be cooked in a pot simmering on the stove top for 2 to 3 hours. I like the pressure cooker as it’s quick and packs in the flavours.