Ingredients

Instructions

1. 1

   Season the lamb shanks generously with salt and pepper.

2. 2

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, then remove them from the pot and set aside.

3. 3

   In the same pot, reduce heat to medium and add the chopped onion, garlic, and lemongrass stalks. Sauté for 3-4 minutes until softened and fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute to deepen the color.

5. 5

   Pour in the coconut water, fish sauce, and brown sugar. Add the star anise and cinnamon stick, stirring to combine.

6. 6

   Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.

7. 7

   Add the sweet potato chunks to the pot, tucking them into the liquid. Cover and continue to simmer for another 30 minutes, or until both the lamb and sweet potatoes are tender.

8. 8

   Remove the lemongrass stalks, star anise, and cinnamon stick before serving hot with crusty bread or rice.