Twice-Cooked Five-Spice Lamb with Red Chiles (2024)

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• Holy crap, this is AMAZING! One of the best things I have ever made. The broth is reminiscent of Thai Duck Noodle Soup. I'll be playing with this flavor palette for some time to come

  • lynne.larochelle.richard5880

  • Littleton, MA

  • 8/8/2017

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• As suggested, Ireduced the staranise by a third, Ithink that is a goodsuggestion. The lambshanks, which Ivenever worked withbefore, weredelicious althoughthe next time I makethis (and I will) Iwill substitutebeef. I love lambbut this cut is VERYgreasy and eventhough I skimmed thefat often, thefinished product wasstill too greasy.Great combination offlavors and I wouldsay to go out ofyour way to find theblack vinegar, itreally adds a lot.

  • Anonymous

  • Larchmont, NY

  • 2/11/2013

• We made this for Chinese New Year last night for 6 adults-including two experts in Chinese cuisine. It smelled delicious, it was easy, and our guests were reminiscing about the smells of their grandmother's kitchens! Excellent, easy, and apparently quite authentic. We did reduce the star anise, but I think we will be more adventurous next time and do exactly as is!We also made the bok choy recipe that accompanies and it was considered spot-on as well.

  • Anonymous

  • Zurich

  • 2/10/2013

• Made exactly as written with oneexception didn't have red peppersadded hot sauce....I didn't watchthe weight of the shanks and my 6Whole Foods shanks weighted only 3.5lbs. (This is so rich it was plentyfor my 6 guests). Did not have toomuch star anise in last nightssupper, but today's left overs, wowtoo much... I would make this againcutting star anise quantity in half.Served it over fried chinesevermicelli. The crunch was goodwith the rich texture of the lamb.

  • gardgen

  • 2/8/2010

• I made this dish for an Iron Chef party - the secret ingredient was anise. My guests seemed to like it, but I didn't love the flavors. I made several substitutions and changes which may have influenced this:1. I substituted goat for lamb. This worked well and I don't think it made a huge difference in the taste.2. I used slightly more anise, garlic, and chiles.I wouldn't say that the anise was overwhelming, even with adding one more star. You could taste it but it blended well with the other flavors. The reason for my two star rating is more because of the slightly sweet, pungent flavor to the meat. I am not a fan of this flavoring. I tend to like a smokier, spicier, deeper flavor to my food. But if you like this kind of asian (chinese?) food, then you would probably like it.

  • Anonymous

  • Washington, DC

  • 11/2/2009

• Sorry - in my review aminute ago I said I hadfollowed the recipe to theletter, but that's not true- I couldn't find blackvinegar anywhere, so Iused balsamic.

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  • ellenok

  • Barrington, RI

  • 4/27/2008

• Let me start by sayingthat I am not a big lambeater. I can't stand thesmell of it cooking, so Imake it very rarely. Thatsaid, this recipe intriguedme, so I gave it a try. Theinitial boiling of the meathelps to minimizewhatever that particularsmell is, so that's a plus.I followed the recipe tothe letter, except that Iforgot the scallions at theend. It was delicious. Mydinner guests all said itwas delicious, but no onehad seconds. So I'mgiving it three forks. Imight make it again, and Imight try the sameseasoning/braising recipewith beef.

  • ellenok

  • Barrington, RI

  • 4/27/2008

• Made this forguests this pastweek. It was ahuge hit. I didreduce the numberof star anise basedon a previousreview and I'm gladI did because Ithink more wouldhave beenoverwhelming (atleast for us).Also made theaccompanying ricerecipe. Loved it.

  • Cookiegirl2

  • Indianapolis, IN

  • 3/23/2008

• The broth in thisrecipe tastes likeChinese beef noodlesoup broth. Idon't think thatthe original recipehas too much staranise. I have madethis twice usingleg of lamb andboth times itturned outwonderfully. Evenmy friends whoaren't crazy aboutlamb liked thisrecipe.

  • Anonymous

  • Texas

  • 2/25/2008

• This made my house smell wonderful! We'll definitely be making this again soon. I served it over white rice with sauteed pea tendrils, spooning quite a bit of broth into each bowl. I can't rave enough about this dish.

  • Anonymous

  • Vancouver, WA

  • 5/9/2007

• This recipe with the accompaning rice and bok choy recipes were excellent and fill the room with such fragrance.

  • monicary

  • Danville, Ca

  • 3/8/2007

• I made this for a dinner party with a bunch of gourmet cooks and got rave reviews from all of them. I did cut the number of star anise in half, since a friend on the Mainland made it and said the licorice flavor was overpowering. With the star anise reduction it was perfect. You do have to like lamb, which we all do, but I suppose you could substitute pork. I also made the baby bok choy and my own fried rice recipe. The whole dinner was a huge hit and I was intructed by all to make it again.

  • Anonymous

  • Honolulu

  • 2/18/2007

TagsLamb ShankLambMeatGingerGarlicRoot VegetableVegetableChileMainDinnerDairy FreeNut FreeEasyMake AheadBraiseLunar New YearBon Appétit