Asian braised lambshanks with orange, ginger, star anise and soy (serves 4-6)

45 ml olive oil

4 large or 6 medium lamb shanks (roughly 2 kg)

salt & pepper

15 ml cake flour

500 ml lamb (or chicken) stock

1/2 cup soy sauce

peeled rind and juice of an orange

about 3 cm ginger root,finely grated

1/4 cup dark brown sugar (muscovado or demerara)

2 whole star anise

1 cinnamon stick

3 cardamom pods

Method: 

1.   In a large wide heavy based pot that can also go into the oven (with lid), heat the oil over high heat and brown the shanks on all sides. Season them with salt& pepper and sprinkle with flour, while they are browning.

2.   Pre-heat the oven to 160 C.

3.   In a mixing bowl or jug, mix the stock, soy, orange juice and rind, grated ginger,brown sugar, star anise, cinnamon and cardamom. Stir well, then pour the mixture into the pot. Stir to loosen any sticky bits on the bottom, then bring to a simmer.

4.   Cover with a lid and transfer to the oven to cook for about 2,5-5 hours, or until the shanks are tender enough to gently fall from the bone when prodded with a fork.

5.   Serve hot with cauliflower puree or mashed potato or asian noodles, and steamed greens like broccolini.