Vietnamese lamb shanks with sweet potatoes

Method

1. 1

   step 1 Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add 2 tbsp of ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add 3 star anises, lemongrass, stock, purée and seasoning. Bring to the boil.

2. 2

   Cover and cook in the oven for 1½ hrs, then add 4 sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in 2 tbsp of fish sauce, Juice of 2 lime juice and 1 tsp sugar to just lift the flavour, then scatter with Handful mint, basil and the sliced chilli to serve.