Twice-Cooked Five-Spice Lamb with Red Chillies

Ingredients for Twice-Cooked Five-Spice Lamb with Red Chillies

• 6 large meaty lamb shanks (about 3.4kg)

• 160ml sugar

• 90ml plus 1450ml water, divided

• 240ml soy sauce

• 120ml black vinegar

• 1 (110g) piece fresh ginger, peeled, sliced (about 100g )

• 12 whole star anise

• 8 large garlic cloves, peeled, crushed

• 4 2-inch-long small dried red chillies

• 2 teaspoons Chinese five-spice powder

• 2 spring onions, thinly sliced on diagonal

Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside.

Combine sugar and 90ml water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber colour, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes, depending on pan. Remove from heat; add 725ml water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits. Transfer caramel mixture to very large wide pot. Add remaining 725ml water, ginger, star anise, garlic, chillies, and five-spice powder, then lamb shanks. Bring to boil (liquid will not cover shanks completely). Reduce heat to medium-low, cover tightly, and simmer until lamb is very tender, turning occasionally, about 3 hours.

Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper. Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

Bring lamb and sauce to simmer; transfer to large serving bowl. Sprinkle spring onions over and serve.

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