Ingredients
- 2 Australian Lamb Shanks
- 20g Palm sugar
- 10g Polygonum leaves (daun kesum)
- 100ml Tamarind juice
- 2l Brown stock
- 5 Kaffir lime leaves (daun limau purut)
- 1 Torch ginger flower (bunga kantan)
- Salt and palm sugar to taste
Spice Paste
- 30g Garlic
- 20g Galangal
- 50g Dried chilies, soaked in warm water and seeds removed
- 150g Shallots
- 2 Stalks lemongrass
- 1 Torch ginger flower (bunga kantan)
Directions
-
1
Season the lamb shank with salt.
-
2
In a cast iron pot, heat up oil over medium heat and sear the lamb shank. Once browned, remove the lamb shank and set aside.
-
3
Sweat the spice paste over medium heat until fragrant. Add in the seared lamb shank and tamarind juice into the spice paste.
-
4
Add in brown stock, polygonum leaves, kaffir lime leaves, palm sugar and stir well.
-
5
Cover with lid and finish the cooking in oven for 3 hours (or until the lamb shank is tender) at 180°C.
-
6
Adjust the seasoning with salt and palm sugar to your preference.
-
7
Garnish with finely sliced torch ginger flower.