Vietnamese Sweet Lamb Shanks
Vietnamese Sweet Lamb Shanks
Much like Vietnamese sweet pork belly, these lamb shanks are to die for. The shanks are browned with shallots, garlic, lemongrass, chilies, and ginger; then braised with coconut water, dark soy, fish sauce, and brown sugar. The shank meat is so tender that you barely have to chew it. Other cuts of meat that would work well in this recipe include lamb shoulder, beef short ribs, chuck, pork shoulder, baby back or spareribs, pork shanks, and even chicken thighs.
Ingredients
- 3 lbs lamb shanks each cut into 3 pieces
- 3 tbsp olive oil
- 1/2 cup shallots sliced
- 6 garlic cloves minced
- 3 stalks lemongrass finely chopped
- 2 red chilies finely chopped
- 1 thumb ginger split in half
- 2 cups coconut water
- 2 tsp dark soy sauce
- 1/4 cup fish sauce
- 2 tbsp brown sugar
Instructions
- Heat up cooking oil in a large oven sage sauté pan over medium high heat. Brown the lamb shanks on all sides for 10-12 minutes. Remove from the pan.
- Sauté the shallots, garlic, lemongrass, chilies and ginger for 2 minutes.
- Pour in the coconut water, dark soy sauce, fish sauce, and brown sugar.
- Add the lamb shanks back into the pan. Cover. Bring to a boil. Place in a preheated 300 degree oven for 2 hours.
- Place the pan on the stove top. Simmer uncovered over medium heat for 10 minutes until the liquid has reduced.
