Vietnamese lamb shanks with sweet potatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Step 1 Heat oven to 160C/140°C / 275°F fan/gas 3. Get 1 tbsp oil hot in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch.
2. 2Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and let it cook for 1 min.
3. 3Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Let come to a boil. step 2 Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and let it cook for 1 hr more.
4. 4ServeThe lamb should be completely tender and almost falling off the bones. Mix in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.