Vietnamese lamb shanks with sweet potatoes
If you've got lamb shanks, red chilli and red chilli, you're most of the way to this Vietnamese lamb: about 80 minutes of cooking across 9 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 9 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 9 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat oven to 160C/140C fan/gas 3.
- Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch.
- Remove the lamb and add the onions.
- Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min.
- Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning.
- Bring to the boil.
- Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more.
- The lamb should be completely tender and almost falling off the bones.
- Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.
You'll use: Oven · Frying pan / skillet · Large pot · Saucepan
Ingredient substitutions
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Fish Sauce
- soy sauce + a pinch of salt
- Lime
- lemon
What to serve with Vietnamese lamb shanks with sweet potatoes
Tips & common questions
How long does Vietnamese lamb shanks with sweet potatoes take to make?
About 80 minutes from start to finish — an estimate based on the 9 steps and 18 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of brown sugar?
Try white sugar + 1 tbsp molasses per cup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Vietnamese lamb shanks with sweet potatoes via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.