Nothing screams a hearty warming meal other than lamb shanks in this cold weather.
Asian style is not something that comes to mind when eating lamb shanks but this recipe will wow your family/guests.
Don’t be scared, give it a try!
Ingredients (serves 4)
- 4 Lamb shanks
- 2 Carrots chopped
- 2 Celery stalks chopped
- Curly parsley for garnish
- Sauce:
- 1tbl Soy sauce (gluten free)
- 1/2tbl Fish sauce (gluten free)
- 4tbl Honey
- 1 Cinnamon stick
- 1/2tbl Ginger minced
- 4 Garlic cloves minced
- 2cups Beef stock
- 2 Oranges juiced and zested (set aside one zest of orange for garnish)
Method
- Pre heat oven to 160 degrees Celsius.
- Season shanks with salt and pepper. Drizzle some olive oil in a Dutch oven pot and sear each side of the shanks, set aside.
- Keep the remaining olive oil in the pot and mix carrots and celery for a few minutes before pouring in the sauce ingredients.
- Return shanks into the pot, put the lid on and place in the oven. At the one-hour mark turn the shanks on the other side and continue to cook for a further 40mins.
- Remove from the oven and turn up the heat to 200 degrees. Place back in the oven without the lid for a further 20minutes to brown the meat.
- Following steps are optional but recommended: Food processor the sauce and sieve into a small saucepan. On medium heat reduce the sauce till it thickens slightly.
- Garnish with orange zest and parsley.
- *If you do not have a Dutch oven pot then use a saucepan for steps 2 & 3. Place the mix in an oven proof dish and cover tightly with foil.
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