Step 1

Heat large skillet over med-hi heat with oil.

Step 2

Combine salt, pepper, 1 T five-spice and ground cinnamon in small bowl.

Step 3

Rub mixture onto lamb shanks.

Step 4

Sear lamb shanks on each side until nicely browned and remove from pan, place on plate and sit aside.

Step 5

Preheat oven to 225 F.

Step 6

Toast cinnamon stick, chili flakes, remaining five-spice, & star anise pod in a small skillet.

Step 7

Mix with Chinese rice wine, soy, tamarind concentrate, brown sugar, ginger, garlic, beer.

Step 8

Arrange seared lamb shanks in large dutch oven, pour spice mixture over.

Step 9

Cover.

Step 10

Place dutch oven in oven and braise for 1 ¼ hr.

Step 11

Increase heat to 300 and braise another 1 ¼ hr.

Step 12

Increase heat again to 350 F and braise another 45 minutes – 1 hour, until meat is falling off the bone.

Step 13

Remove from oven, and keep warm.

Step 14

Strain braising juices into another pot.

Step 15

Add 1 T flour and bring to a boil.

Step 16

Reduce to low and simmer until sauce is thickened.

Step 17

Season to taste with salt and pepper and freshen with lime juice if desired.

Step 18

Optional: if preparing lamb shanks ahead of time, place shanks and thickened braising liquid back into dutch oven and refrigerate up to 3 days.

Step 19

Reheat over medium, skimming any fat that has accumulated.

Step 20

Serve shanks with thickened sauce and your chosen sides.