Lamb shanks Chinese style
The Chinese ingredients work well with the flavour and texture of the muscle and gelatinous parts of the lamb shank.
- Preheat oven to 180 C, finely slice onion, crush garlic. Quarter the ginger, pull leaves off the coriander (keep the stalk and root as well as the leaves)
- Heat oil in a lidded casserole/dutch oven on top of the stove. Brown shanks on all sides and remove. Reduce heat and add onions, garlic, ginger, peppercorns, stalks and root of the coriander and chilli if using. Slow cook until soft and golden.
- Increase heat and add sweet sherry, hoisin sauce, soy sauce and shanks. Add water to almost cover the shanks, bring to the boil.
- Cover and put into oven until shanks are tender - around 2.5 hours.
- Pour off cooking liquid into another pot and either cool down so the fat sets and can be removed easily or skim off. Remove ginger and chilli, reduce by about half, so the liquid becomes thick and glossy. Adjust for salt and pepper to taste.
- Garnish the shanks with the coriander leaves, serve with the sauce on rice, steamed vegetables.