1 teaspoon dried chilli flakes
1 cinnamon stick
2 star anise
¼ cup (60ml) soy sauce
½ cup (125ml) chinese cooking wine
2 tablespoons tamarind concentrate
2 tablespoons brown sugar
8cm piece fresh ginger (40g), grated
2 cloves garlic, chopped coarsely
1¼ cups (310ml) water
8 french-trimmed lamb shanks (1.6kg)
500g choy sum, cut into 10cm lengths
150g sugar snap peas, trimmed
Dry-fry five-spice, chilli, cinnamon and star anise in small frying pan, stirring, until fragrant. Combine spices with soy sauce, wine, tamarind, sugar, ginger, garlic and the water in a medium jug.
Place shanks, in single layer, in a large shallow baking dish; drizzle with spice mixture. Roast, uncovered, turning shanks occasionally, about 2 hours or until meat is almost falling off the bone. Remove shanks from dish; cover to keep warm. Skim away excess fat from juices; strain sauce into small saucepan.
Meanwhile, boil, steam or microwave choy sum and peas, separately, until tender; drain.
Divide vegetables among serving plates; serve with shanks, drizzled with reheated sauce.