Lamb Shanks in Five Spice, Tamarind & Ginger

Preheat oven to moderate.

Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.

Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.

Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.

Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.

Remove lamb from the dish and keep warm while you skim any excess fat.

Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.

If you are not on a diet serve with rice or mash potato.

This could also be made in a large dutch oven on top of the stove.