Sandra Djohan

AuthorContact

Indonesian Oven Roasted Lamb Shank


500 gr Lamb Mutton mutton

2 tablespoons cooking oil or melted butter

Mixed Ingredients

3 cloves of garlic

1 whole onionÂ

2 tsp coriander, roasted or 1 tsp coriander powder

1/2 tsp cumin, roasted or 1/4 tsp cumin powder

1 cm turmeric or 1/2 tsp turmeric powder (to reduce odor prengus)

1/2 teaspoon pepper

1 tsp salt or to taste

DRIZZLE THE LAMB:

6 tablespoon Thick SOY SAUCE

4 clove garlic, mashed

2 clove of shallots slice

2 or 3 red chilies sliced or mashed

1/2 tablespoon of coriander powderÂ

1/2 tablespoon of cumin powder

2 tablespoon of hot water

(all mixed together for the drizzle before your bring the lamb to the oven)

YOUR SOY SAUCE:

slice your shallots and tomatoes with chill, put in the bowl and add the thick sweet soy sauce, add lime to gives and extra tangs

Instructions

  • For my lamb shank, I started with a basic sautéing method that we commonly use in Brazilian cuisine. In a Dutch oven, I combined olive oil and onions until the onions became translucent. I then added garlic and let it sauté for about thirty seconds, so not to burn. To my onion and garlic, I added Italian parsley, tomato paste and a bay leaf. After about a minute I added my salt, pepper and cumin seasoned lamb shank to my fragrant sauté mixture and let all sides brown. When my shank was browned all around I added water, covered the pot and put it in the oven for three and a half hours.
  • The result was pure heaven. It really amazed me how something that took so little work turned into something with robust flavor! The meat was fork-tender and not overpowered by the simple seasoning.Â
  • When the Lamb are ready, turn on your BBQ or your Oven, Drizzle them with the sauce, and leave it to marinade for 1/2 hours in a chiller
  • Turn on your oven to 180 degree celcius or your BBQ and place them in the oven for about 7 minutes until its crispy and delicious.
  • and serve with your Soy Sauce and fragrant Rice
Email *