Vietnamese inspired slow cooked lamb in red wine and star anise

It cooks istelf in the back ground while you get on with life. This is based on a very old Italian recipe but the addition of star anise and cinnamon instead of bay leaves made this taste and smell really Vietnamese. Its kind of like a slow cooked lamb pho in red wine. Bloody delicious.

Method

Place all ingredients together in a bowl and marinate overnight.
Remove from fridge for a few hours before you start cooking.
Brown off the lamb shanks for 10 mins turning to get all the sides and then remove and pour off the fat. Pour all ingredients back into a big deep casserole dish and bring to boil them turn to lowest and simmer lightly for 3 hours.
Let sit overnight to cool and then skim off the fat layer. All it needs now is to be re-heated and served on either polenta, mashed potato or quinoa.

• Dairy-Free
• Gluten-Free
• Lamb
• Meat
• Star Anise
• Vietnamese Slow Cooked Lamb