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 Lao-Style Lamb Shanks and Sticky Rice Soup Recipe | Australia's Best Recipes
lamb shank, sunflower oil, pepper, red chili, thai basil, lime, zucchini/courgette, pumpkin, fish sauce, rice
If you're after a hearty soup to feed your soul, then you've stumbled onto the right recipe.
Preheat a large cast iron casserole or wide saucepan over high heat. Place shanks on a plate, drizz...
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|  Asian Style Braised Lamb Shanks Recipe - Food.com
lamb shank, chicken stock, olive oil, five-spice powder, pepper, ginger root, red chili, onion, garlic, tomato, soy sauce, salt, brown sugar, flour
A recipe from Bill Granger's Holiday Cookbook. I reduced the 5 spice to half a teaspoon as I find it a bit overpowering. Feel free to use the original full teaspoon if you want to..
Serving Size: ...
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 Indian-Style Lamb Shanks With Dried Apricots Recipe - Food.com
lamb shank, tomato paste, oil, turmeric, ginger root, fennel seeds, coriander, red chili, cardamom, apricot, onion, garlic, tomato, honey, yogurt (plain), water
This recipe was part of lamb feature in our local/state paper The West Australian. Times are estimated and will depend to on the size of your shanks, on average ours are about 500g (not french trimmed...
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|  Vietnamese lamb shanks with sweet potatoes recipe | BBC Good Food
lamb shank, tomato paste, lamb stock, peanut oil, star anise, mint, lemongrass, ginger root, red chili, basil, lime, sweet potato, onion, garlic, fish sauce, brown sugar
Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing, from BBC Good Food.
STEP 1 Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed cass...
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|  Lamb Shanks Asian-Style Recipe - Food.com
lamb shank, teriyaki sauce, chicken stock, sesame seed oil, oil, ginger root, fennel seeds, red chili, anise, mushrooms, onion, salt, sherry, flour
Delicious sticky lamb shanks, great when served with a fragrant rice and steamed baby bok choy. Wonderful Asian flavours of fresh ginger, sesame oil and teriyaki!
Serving Size: 1 (949) g Servings Pe...
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