Chef's table: Slow braised star anise scented lamb shanks

Sudhir Nair is the executive chef of Hotel Royal Orchid. Despite being most intrigued by Asian cuisine, Sudhir has dabbled with various cuisines. Here, he shares some of his popular dishes.

Slow braised star anise scented lamb shanks with rice vermiceli

Gather around
First set:
2 shoulder lamb shanks
1 bay leaf
2 star anise
5 garlic cloves
3 fresh tomatoes
1tsp Hoisin sauce
Salt to taste

Second set:
10ml refined oil
100gm rice vermicelli
20gm carrot juliennes
20gm spring onion juliennes
2 sprigs fresh mint leaves
Salt and cracked pepper to taste

For the sauce:
15ml refined oil
2 garlic cloves
1/2 lemongrass
5gm galangal
15gm Thai Massaman curry paste
100ml coconut milk

Cook away
Part 1: Add all ingredients from the first set in a small braising pan and add water till the lamb shanks are just immersed. Cover with foil and place in a preheated oven at 1100 C. Continue cooking until the meat is tender. Strain the liquid and reserve.

Part 2: Lightly toss the ingredients on a wok with vegetables and season.

Part 3: Mash the lemongrass, garlic and galangal and sauté it in the oil. Add the curry paste and cook for a few minutes.  Add the braising liquid kept reserve to dilute. Season well. Finish with the coconut milk.

Assembly
Arrange the vermicelli on the plate in a heap. Place the shank and pour the sauce over the shank. Garnish with a sprig of coriander and star anise.