Slow roasted lamb shanks with Indonesian spices
This came about as I was inspired to recreate a favourite recipe from Java of slow roasted goat. I used beautiful NZ lamb shanks and the result was deliciously moreish
- 2 white onions chopped
- 6 cloves garlic crushed
- 10 cloves - whole
- 15 black peppercorns
- 1 whole nutmeg grated
- 6 lamb shanks
- 4 tbs light soy sauce
- 4 tbs dark soy sauce
- 4 tbs honey
- 2 tbs rice wine vinegar
Heat your oven to 150C.
Sweat off the onions and garlic in a little vegetable oil, on a low heat for a few minutes and then add in the cloves, peppercorns, and grated ginger. Cook for 10-15 minutes until the mixture is soft and fragrant.
Add in the lamb shanks. Push the onion mixture to the sides of the pan and raise the heat to medium high. You want the shanks to caramelise in colour all over, so turn them continuosly, until they are caramel coloured all over.
Add in the soy sauces, honey and rice wine vinegar and a little water if your mixture seems to thick. Personally, I would add around 1/2 cup of water. Don't use stock as there is enough salt in the soy sauce.
Cover the entire dish with foil and place in the oven for 4 hours. If you are in the house and have a chance, take the dish out and roll the shanks over in the mixture to get them completely dark and sticky.
Remove from the oven and serve with chopped fresh chilli. chilli sambal and jasm
Tip: Use a stove proof baking dish for this recipe to allow the flavours to develop.
Please follow and like us: