More than 1 hour
- 4 (about 2kg) lamb shanks
- Salt and milled pepper
- Flour, for dusting
- Olive oil, for cooking
- 4 sticks celery, thinly sliced
- 2 onions, thinly sliced
- 4 tsp (20ml) PnP crushed garlic, ginger & chilli
- 2 star anise
- 2 cinnamon sticks
- 4 PnP lime leaves (optional)
- 1 tsp (5ml) chilli flakes
- 1 tsp (5ml) fennel seeds
- 2 cups (500ml) beef stock
- Juice (80ml) and peeled rind of 1 orange
- ¼ cup (60ml) dark brown sugar
- ⅓ cup (80ml) apple cider vinegar
- ½ cup (125ml) thick soy sauce
- 3-4 cups (750ml-1L) water
- Rice or potatoes, for serving
- Chopped chilli and sliced spring onion, for serving (optional)
- Season lamb and dust lightly in flour, shaking off excess.
- Heat a glug oil in a large cast-iron pot over high heat.
- Brown lamb shanks on all sides, about 8-10 minutes in total. Set aside.
- Lower heat, add a glug oil to pot and sauté celery and onion for 4-5 minutes to soften slightly.
- Add crushed garlic, ginger & chilli and spices, frying for 30-60 seconds (take care not to burn it).
- Pour in stock, orange juice and rind, sugar, vinegar and soy sauce, and stir to combine.
- Return shanks to pot, topping up with water to submerge meat. Cover.
Roast at 180°C for 2½-3 hours, rotating shanks every 45 minutes to ensure even cooking.
- Turn oven off and leave shanks in closed oven for another 1-2 hours.
- Remove lamb from pot and simmer cooking liquid over high heat to make a gravy, about 15 minutes. (Thicken with cornflour if you like.)
- Serve lamb shanks covered in gravy, with a side of your choice, garnished with chilli and spring onion if you like.