• Serves 4
  • 2 hours
  • Difficulty Easy
  • 13 Ingredients


Nothing screams a hearty warming meal other than lamb shanks in this cold weather.
Asian style is not something that comes to mind when eating lamb shanks but this recipe will wow your family/guests.
Don’t be scared, give it a try!

Ingredients (serves 4)

  • 4 Lamb shanks
  • 2 Carrots chopped
  • 2 Celery stalks chopped
  • Curly parsley for garnish
  • Sauce:
  • 1tbl Soy sauce (gluten free)
  • 1/2tbl Fish sauce (gluten free)
  • 4tbl Honey
  • 1 Cinnamon stick
  • 1/2tbl Ginger minced
  • 4 Garlic cloves minced
  • 2cups Beef stock
  • 2 Oranges juiced and zested (set aside one zest of orange for garnish)


  1. Pre heat oven to 160 degrees Celsius.
  2. Season shanks with salt and pepper. Drizzle some olive oil in a Dutch oven pot and sear each side of the shanks, set aside.
  3. Keep the remaining olive oil in the pot and mix carrots and celery for a few minutes before pouring in the sauce ingredients.
  4. Return shanks into the pot, put the lid on and place in the oven. At the one-hour mark turn the shanks on the other side and continue to cook for a further 40mins.
  5. Remove from the oven and turn up the heat to 200 degrees. Place back in the oven without the lid for a further 20minutes to brown the meat.
  6. Following steps are optional but recommended: Food processor the sauce and sieve into a small saucepan. On medium heat reduce the sauce till it thickens slightly.
  7. Garnish with orange zest and parsley.
  8. *If you do not have a Dutch oven pot then use a saucepan for steps 2 & 3. Place the mix in an oven proof dish and cover tightly with foil.

  • Going to try this tonight…..off to the shops I go…..Will do minus the fish sauce though


  • The flavours in this sound delicious. I’ve just bought a cast iron pot and have been looking for some recipes to try out in it


  • These look incredible!


  • A perfect meal for my brother in-law, cooking gluten free isn’t a strong suit for me but I am trying for him


  • Looks so tasty and the ingredients all look pretty normal! Was surprised to see oranges being used.


  • I haven’t cooked lamb in ages – this is the best recipe to start with I think


  • I love lamb shanks, never tried asian ones before but always looks for new recipes.


  • Interesting marinade. Not one I would normally ever consider for lamb shanks.


  • Never tried cooking a lamb at home but this seems to be delicious! On my list, thank you for sharing.


  • My husband might like this.


  • Oooo the herbs and seasonings used in this recipe would be delicious with the orange.


  • These would be perfect for a cold winter’s night dinner.


  • This looks absolutely magic and I will give it a try. Years ago I made a Thai Ox Tail recipe and it was so good that we always had it that way afterwards, rather than the French version I used to do. Thanks so much for sharing this.


  • It does sound delicious but the addition of the oranges is a big no-no for me.


  • No lamb please!


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