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Asian-Braised Lamb Shanks

 
One serving costs about $3.93 One serving costs about $3.93

$3.93 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Asian
spoonacular Score:76%

Spoonacular Score: 76%

 

Asian-Braised Lamb Shanks takes roughly 45 minutes from beginning to end. One serving contains 353 calories, 46g of protein, and 8g of fat. This recipe serves 4. For $3.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. It is a pretty expensive recipe for fans of Asian food. If you have flour, lime juice, cinnamon stick, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, you might also like recipes such as Asian Style Braised Lamb Shanks, Braised Lamb Shanks, and Braised Lamb Shanks.

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Pro-Bono Riesling. It has 4.3 out of 5 stars and a bottle costs about 12 dollars.

Pro-Bono Riesling

Crisp entry with a balanced body; rounded with a brilliant acidity.

» Get this wine on Amazon.com

Ingredients

Servings:
1 bottle
1 bottle beer
beer
2 tsps
2 tsps brown sugar
brown sugar
2 tsps
2 tsps brown sugar
brown sugar
0.5 tsps
0.5 tsps cinnamon
cinnamon
1
1  cinnamon stick
cinnamon stick
1 tsp
1 tsp extra virgin olive oil
extra virgin olive oil
2 tsps
2 tsps five spice powder
five spice powder
1 Tbsp
1 Tbsp flour
flour
2
2  garlic cloves
garlic cloves
2 tsps
2 tsps ginger
ginger
4
4  whole lamb shanks
whole lamb shanks
some
some lime juice
lime juice
1 tsp
1 tsp red pepper flakes
red pepper flakes
3 tsps
3 tsps rice wine
rice wine
3 tsps
3 tsps rice wine
rice wine
3 tsps
3 tsps rice wine
rice wine
3 tsps
3 tsps rice wine
rice wine
some
some salt & pepper
salt & pepper
1 cup
1 cup soy sauce
soy sauce
1
1  star anise pod
star anise pod
2 tsps
2 tsps tamarind concentrate
tamarind concentrate
1 bottle beer
1 bottle
beer
2 tsps brown sugar
2 tsps
brown sugar
2 tsps brown sugar
2 tsps
brown sugar
0.5 tsps cinnamon
0.5 tsps
cinnamon
1  cinnamon stick
1
cinnamon stick
1 tsp extra virgin olive oil
1 tsp
extra virgin olive oil
2 tsps five spice powder
2 tsps
five spice powder
1 Tbsp flour
1 Tbsp
flour
2  garlic cloves
2
garlic cloves
2 tsps ginger
2 tsps
ginger
4  whole lamb shanks
4
whole lamb shanks
some lime juice
some
lime juice
1 tsp red pepper flakes
1 tsp
red pepper flakes
3 tsps rice wine
3 tsps
rice wine
3 tsps rice wine
3 tsps
rice wine
3 tsps rice wine
3 tsps
rice wine
3 tsps rice wine
3 tsps
rice wine
some salt & pepper
some
salt & pepper
1 cup soy sauce
1 cup
soy sauce
1  star anise pod
1
star anise pod
2 tsps tamarind concentrate
2 tsps
tamarind concentrate

Equipment

dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
oven
oven
dutch oven
dutch oven
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

  1. Heat large skillet over med-hi heat with oil.
  2. Combine salt, pepper, 1 T five-spice and ground cinnamon in small bowl.
  3. Rub mixture onto lamb shanks.
  4. Sear lamb shanks on each side until nicely browned and remove from pan, place on plate and sit aside.
  5. Preheat oven to 225 F.
  6. Toast cinnamon stick, chili flakes, remaining five-spice, & star anise pod in a small skillet.
  7. Mix with Chinese rice wine, soy, tamarind concentrate, brown sugar, ginger, garlic, beer.
  8. Arrange seared lamb shanks in large dutch oven, pour spice mixture over.
  9. Cover.
  10. Place dutch oven in oven and braise for 1 hr.
  11. Increase heat to 300 and braise another 1 hr.
  12. Increase heat again to 350 F and braise another 45 minutes 1 hour, until meat is falling off the bone.
  13. Remove from oven, and keep warm.
  14. Strain braising juices into another pot.
  15. Add 1 T flour and bring to a boil.
  16. Reduce to low and simmer until sauce is thickened.
  17. Season to taste with salt and pepper and freshen with lime juice if desired.
  18. Optional: if preparing lamb shanks ahead of time, place shanks and thickened braising liquid back into dutch oven and refrigerate up to 3 days.
  19. Reheat over medium, skimming any fat that has accumulated.
  20. Serve shanks with thickened sauce and your chosen sides.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.12
Ingredient
1 bottle beer
2 teaspoons brown sugar
2 teaspoons brown sugar
½ teaspoons cinnamon
1 cinnamon stick
1 teaspoon extra virgin olive oil
2 teaspoons five spice powder
1 tablespoon flour
2 garlic cloves
2 teaspoons ginger
4 whole lamb shanks
some lime juice
1 teaspoon red pepper flakes
3 teaspoons rice wine
3 teaspoons rice wine
3 teaspoons rice wine
3 teaspoons rice wine
1 cup soy sauce
1 star anise pod
2 teaspoons tamarind concentrate
Price
$1.84
$0.03
$0.03
$0.04
$0.18
$0.05
$0.37
$0.03
$0.13
$0.02
$9.82
$1.02
$0.10
$0.24
$0.24
$0.24
$0.24
$1.57
$0.06
$0.23
$16.48

Nutritional Information

Quickview
375 Calories
46g Protein
7g Total Fat
20g Carbs
31% Health Score
Limit These
Calories
375k
19%

Fat
7g
12%

  Saturated Fat
2g
15%

Carbohydrates
20g
7%

  Sugar
6g
8%

Cholesterol
127mg
42%

Sodium
3595mg
156%

Alcohol
5g
32%

Get Enough Of These
Protein
46g
93%

Zinc
11mg
76%

Vitamin B12
4µg
76%

Selenium
46µg
66%

Vitamin B3
12mg
64%

Phosphorus
456mg
46%

Iron
5mg
33%

Manganese
0.63mg
32%

Vitamin B2
0.5mg
30%

Vitamin B6
0.53mg
27%

Magnesium
87mg
22%

Potassium
706mg
20%

Vitamin B1
0.26mg
17%

Copper
0.34mg
17%

Vitamin B5
1mg
16%

Folate
60µg
15%

Vitamin C
10mg
12%

Fiber
1g
8%

Calcium
72mg
7%

Vitamin E
0.88mg
6%

Vitamin A
174IU
4%

Vitamin K
1µg
2%

covered percent of daily need

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