Asian flavoured Lamb Shanks…#BillsHoliday.

Winter is nearly over : time to whip up some delicious lamb shanks.
These are a little different , Asian inspired with ginger, soy and chilli.
Serve with bok choy, rice and accessorise with spring onions and coriander.
Adulterated from Bills Holiday

You need for 4 fashionista, 2 hungry blokes or 16 models:

8 lamb shanks
Plain flour, seasoned with salt and pepper, to toss
2 tablespoons olive oil
1 large onion, cut into thin wedges
3 garlic cloves, thinly sliced
1 long red chilli, seeded and finely chopped
2 teaspoons grated fresh ginger ( double the amount if you love ginger)
1 teaspoon five spice powder ( I used Moroccan spice but don’t use All spice : it’s not right !)
400g (14 oz) tin chopped tomatoes
3 tablespoons light soy sauce
2 teaspoons brown sugar
Accessory with :
Steamed leafy greens
Steamed rice
Lime wedges

• Slip out of Celine leather dress
• Climb out of YSL heels.
• Feel your feet tingle.
• Slide into your new Chanel cashmere Pyjamas.
• Pour a glass of wine or ten.
•  Ask George Clooney to turn off the news – so over it -and get chopping up the ginger, onion, garlic and chilli.
• Now toss the lamb shanks in the seasoned flour, shaking off any excess. Watch the white powder doesn’t splatter over the Chanel or on your nose. LOLS
• Heat 1 tablespoon of the oil in a large heavy-based pan over high heat.
• Now plop the lamb gently in so it doesn’t splash in the oil and burn your face (you normally pay for that at a clinic)(hehe)
• Now brown the lamb on all sides : a nice chic brown like a  Givenchy bag.
• Remove the lamb from the pan for a little alone time while you cook the herbs and spices.
• Bring the pan to medium heat and pour in the rest of the oil.
• Toss in the onion and cook, stirring occasionally, for 2-3 minutes.
• Smells divine.
• Gulp down another wine.
• Now throw in the garlic, chilli, ginger and five spice and cook, stirring, for 1-2 minutes until fragrant and lovely .
• Chick in the can of tomatoes, then pour in the soy and about 375 ml of water and stir well.
• Grab the lamb shanks to pop back carefully without splashing ( George Clooney hates all that cleaning up after you)
• Bring the shanks to the boil then reduce the heat to low, cover and simmer for 1.5 hours or until the meat is extremely tender.
• Before serving stir in the sugar. It will add a nice edge.
• Check the seasoning and skim off any excess oil. The less the better.
• Accessorise with steamed greens, rice, chilli, spring onions and lime wedges.