[wpsf id="622"]
Indonesian Oven Roasted Lamb Shank
Indonesian Oven Roasted Lamb Shank
INGREDIENTS
- 500 gr Lamb Mutton mutton
- 2 tablespoons cooking oil or melted butter
- Mixed Ingredients
- 3 cloves of garlic
- 1 whole onion
- 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 powder
- 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 sauting 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 saut 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 saut 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.
- 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
