Dinner · Vietnamese

Vietnamese Lamb Shanks with Sweet Potatoes

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 13, 2026

These lamb shanks braise low and slow until the meat slips off the bone, then get a fresh hit of lime, fish sauce, and herbs at the end. Star anise, ginger, and lemongrass do the heavy lifting for deep, aromatic flavor with almost no fuss. Serve it in bowls and let everyone spoon up the sweet potatoes and glossy broth.

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Vietnamese Lamb Shanks with Sweet Potatoes

Why you'll love this

  • Fall-off-the-bone lamb with almost no hands-on work.
  • Bold Vietnamese flavors from pantry-friendly aromatics.
  • One pot means easy cleanup.
  • The fresh herbs and lime at the end make it feel restaurant-special.

EveryDayMeal recipe

Vietnamese Lamb Shanks with Sweet Potatoes

Prep
20m
Cook
150m
Total
170m
Serves
4
Level
Medium

Ingredients

  • 2 tablespoons peanut oil
  • 4 lamb shanks
  • 2 onions, chopped
  • 2 tablespoons fresh ginger, chopped
  • 3 garlic cloves, thinly sliced
  • 1 red chili, chopped
  • 1 red chili, thinly sliced (for serving)
  • 1 tablespoon plus 1 teaspoon brown sugar
  • 3 star anise pods
  • 2 lemongrass stalks, bruised
  • 4 cups lamb stock
  • 1 1/2 tablespoons tomato paste
  • 4 sweet potatoes, peeled and cut into chunks
  • 2 tablespoons fish sauce
  • from 2 limes lime juice
  • a handful fresh mint
  • a handful fresh basil leaves

Equipment

  • Heavy Dutch oven or oven-safe casserole with lid
  • Tongs
  • Sharp knife and cutting board

Instructions

  1. Heat your oven to 325 degrees F. Warm 1 tablespoon of the peanut oil in a heavy Dutch oven or casserole over medium-high heat, then season the lamb shanks well with salt and pepper.
  2. Brown the shanks two at a time on all sides until deeply golden, adding the second tablespoon of oil for the second batch. This crust is where a lot of the flavor comes from, so do not rush it. Transfer the browned shanks to a plate.
  3. Add the onions to the same pot and fry briskly for about 30 seconds, scraping up the browned bits. Stir in the ginger, garlic, and chopped chili, then lower the heat and cook for 1 minute until fragrant.
  4. Stir in 1 tablespoon of the brown sugar, then add the star anise, bruised lemongrass, lamb stock, tomato paste, and a pinch of salt. Bring everything to a boil, then return the shanks to the pot.
  5. Cover and braise in the oven for 1 1/2 hours. Add the sweet potato chunks, tucking them into the liquid, and cook 1 hour more until the lamb is completely tender and nearly falling off the bone.
  6. Stir in the fish sauce, lime juice, and remaining 1 teaspoon brown sugar to brighten and balance the sauce. Taste and adjust, then scatter with mint, basil, and the sliced chili just before serving.

Tips from the kitchen

  • Bruise the lemongrass stalks with the back of a knife before adding them so they release their oils into the broth.
  • Add the fresh lime and fish sauce at the very end, not during braising, so the flavors stay bright and sharp.
  • If your sauce looks thin at the end, lift out the shanks and simmer the liquid on the stovetop for a few minutes to concentrate it.

Estimated nutrition per serving: 640 cal · 52g protein · 45g carbs · 28g fat

Make it your own

  • Swap the sweet potatoes for regular potatoes or butternut squash.
  • Use beef short ribs in place of lamb shanks, keeping the same braise time.
  • Add a splash of coconut milk in the last 30 minutes for a creamier, mellower sauce.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 3 days. The flavor deepens overnight. Reheat gently on the stovetop, adding a splash of stock or water if needed. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

Can I make this ahead?
Yes, and it tastes even better the next day. Braise the shanks fully, cool, and refrigerate. Add the herbs and fresh lime just before serving.
What can I use instead of lamb stock?
Beef stock or a good chicken stock both work fine. Choose a low-sodium version since the fish sauce adds plenty of salt.
Can I cook this in a slow cooker?
Absolutely. Brown the shanks and aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for about 7 to 8 hours, adding the sweet potatoes for the last 2 hours.
My sauce is too thin, how do I fix it?
Remove the shanks and vegetables, then simmer the sauce on the stovetop until it reduces and thickens, about 5 to 10 minutes.

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