Braised lamb shank

This warm, aromatic dish, given a twist with Viet flavours, is food for the soul.

Ingredients (serves 2):
1 lamb shank
Salt and pepper, to season
3 tbsp vegetable oil
2 carrots, halved lengthwise and sliced
2 spring onions, cut into 4cm strips

For the braising stock:
5 cups chicken stock
4 cloves garlic
1 medium onion, quartered
2 lemongrass stems, bruised
1 thumb-sized piece of fresh ginger, sliced
3 star anise
1 tbsp fermented bean paste (tau cheo)
3 tbsp tomato puree
1 1/2 tbsp sugar

Method:
1. Preheat oven to 150 deg C. Season the lamb shank with salt and pepper. Heat oil in a frying pan till very hot and brown the shank on both sides. Set aside.
2. Put all the braising stock ingredients into a small pot and bring to a boil.
3. Place the lamb shank into a casserole pot and pour the braising stock over it. Cover and braise in a 150 deg C oven for 3 hours.
4. Remove the shank from the stock.
5. Strain the stock, then return the shank and stock to the pot.
6. Add the carrots and spring onions. Cook over low fire for 15 minutes or till the carrots are soft. Serve hot with rice or baguette.

Tips:
Debone the lamb shank before serving. Serve the bone on the side and slurp up the yummy marrow.

Recipe source: Simply Her magazine (Apr 2008)