TK Meats
Asian Lamb Shanks
With Sweet And Spicy Sauce.
Ingredients:
4 lamb shanks (340 grams / 12 ounces each)
1 bunch fresh cilantro
1 red chili (or ½ teaspoon chili flakes)
1 kaffir lime leaf (or zest of 1 lime)
1 teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoons extra virgin olive oil
Method:
Preheat oven to 160°C (325°F). Season and oil shanks, and sear them in a hot casserole on the stovetop. When browned, add ½ cup of water, cover the casserole tightly and cook in oven for 1½ hours.
For the garnish, finely chop the red chili and pick cilantro leaves. Zest the lime; then juice it. Set aside.
Remove the cooked shanks from the casserole and add sweet spicy sauce to any remaining cooking juices. Brush shanks generously with this sauce and (basting regularly) sear them in a hot, heavy bottomed skillet until the chili sauce has formed a glaze on the meat (five to seven minutes).
Combine chili, cilantro, lime zest and juice.
Serve shanks on steamed jasmine rice, topped with the chili, cilantro and lime garnish.
Sweet and spicy sauce.
Ingredients:
1 clove garlic
½ red chili (or ¼ teaspoon chili flakes)
1 centimetre (1/2 inch) piece of ginger root, peeled
1 kaffir lime leaf (or zest of 1 lime)
½ stalk lemongrass
1 tablespoon chopped cilantro stalks
60 grams (2 ounces) sugar
1 tablespoon + 1 teaspoon cider vinegar
2 teaspoons Thai fish sauce
1 tablespoon tamari
Method:
In a food processor, finely chop garlic, chili, ginger, kaffir lime leaf (or zest), lemongrass and cilantro stalks. Stirring regularly, bring to the boil the sugar and half cup water. Add the chopped ingredients, blend, add vinegar, fish sauce and tamari. Simmer for two minutes and set aside.