Ingredients

• 2 tablespoons plain flour
• 1/2 teaspoon Chinese five spice powder
• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 1 teaspoon chili flakes
• 1 liter beef stock
• 2 tablespoons red wine vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon szechwan pepper, crushed
• 2 star anise
• 1 cinnamon stick
• 2 teaspoons cornflour

Instructions

1. Preheat oven to 180C (350F).

2. Combine flour and 5 spice powder in bag.

3. Toss shanks in the seasoned flour.

4. Heat oil over stove to medium heat in oven proof casserole dish.

5. Brown shanks in oil on all sides.

6. Transfer to plate and set aside.

7. Add onion, garlic and chilli to the same oven proof casserole dish and cook until onion softens.

8. Add stock, vinegar, sauces, spices and lamb, bring to boil.

9. Cover and place in oven for 1 1/2 hours.

10. Remove from oven and strain sauce into saucepan.

11. Combine cornflour with a little cold water.

12. Stir into the sauce and bring to boil.

13. Cook until thickened.

14. Pour over shanks.

15. This is nice served on wasabi mashed potatoes.