Tamarind Glazed Lamb Shanks

Recipe by Dish


  • 4-6 lamb shanks
  • 2 tbsp kecap manis
  • salt and pepper
  • 1/2 tsp chinese 5 spice
  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 3 cloves garlic, crushed
  • 2 tbsp grated ginger
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/4 tsp chilli flakes
  • 1/3 cup tamarind concentrate
  • 2 cups beef stock
  • 2 limes, halved
  • fresh coriander


  1. Preheat oven to 150ºC. Season the lamb with salt and pepper.
  2. Heat 1 tbsp of the oil in a large ovenproof casserole dish or saucepan. Brown the shanks on all sides and set aside. Pour off all the fat from the pan, leaving any sticky bits behind.
  3. Add the remaining tbsp of oil along with the onions, garlic and ginger and cook for 5 minutes. Stir in the brown sugar and fish sauce and cook for a few minutes, until starting to caramelize. Add the kecap manis, 5 spice, chilli, tamarind and stock and bring to the boil.
  4. Return the lamb shanks to the casserole then place a piece of baking paper over the meat. Cover tightly and braise for 3-4 hours or until the meat is falling off the bone.
  5. If the sauce is thin, carefully remove the shanks to a bowl and cover to keep warm. Then boil the liquid until reduced and glossy, and pour over the shanks.
  6. Serve with lime wedges, coriander and kumara mash if desired.

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