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 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



  • 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)


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


  • 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