Lamb Shanks with sweet chilli and black bean

This dish has a rich, tasty sauce. The shanks are browned and then cooked in the sauce until the meat is very tender. This can be done in the oven, crockpot, stove top or in a deep electric frypan. Best served with mashed potato sweetened with carrot, kumara (sweet potato), pumpkin or parsnip. 

Ingredients

Lamb shanks - 1 per person

1/4 cup black bean sauce

1/2 cup sweet chilli sauce

1 1/2 cups water

2 tablespoons grated fresh ginger

3 cloves garlic - crushed

Method

In an electric frypan

Heat the pan on the highest setting place the shanks (no oil needed) in the pan, pop the lid on and brown on all sides - this will take 15-20 minutes. 

Turn pan down to a simmer setting combine all the other ingredients and pour over the shanks. Place the lid back on and leave to simmer until meat is very tender approx 1 1/2 hours.

Turn the shanks from time to time to make sure they are coated in the sauce. Keep an eye on the sauce and add more water if needed. 

Oven & crockpot 

Roast shanks uncovered in a hot oven 220C for 40 minutes.

Combine all other ingredients and place in a crockpot with the roasted shanks.  Cook until very tender.

I roast off the shanks the night before and pop them on low in the crockpot before leaving for work.  It is wonderful coming home on a cold winters day to such a heary meal.

Oven & stovetop 

As above - but transfer shanks to a large deep pan with the sauce ingredients.  Cover and simmer until very tender approx 1 - 1 1/2 hours. Keep an eye on liquid and add more water if needed.

Oven

Roast shanks as above in a deep pan. Turn the oven down to 170C add sauce ingredients, cover and place back in the oven for 1 - 1 1/2 hours until shanks are very tender.