Do you remember the day a lamb shank cost only $1.99? Oh, that was like when I was in Sydney. Met my partner in early 1994. We didn’t waste time. Moved in a couple of months later! He introduced me to lamb shank. That probably does it. After 16 years we are still together! It has to be the good lamb shank stew that swept my feet away.
Two days ago, I took my lunch break and walked to a local fresh fruit and vegetable market at Salamanca Place. Saw some lovely, quite meaty lamb shank. It was marked special at $9 from the usual price of $12-$13 per kilo. I was tempted by the fresh produce and bought 6 pieces of shanks, which is slightly over a kilo.
When we got home, I slow cooked the shanks in a claypot.
My own home Spice Lamb Shank. It was cooked 2 days earlier, and reheated last night for our dinner with Spice Basmati Rice.
SPICE Lamb Shank
First, prepare the paste.
1. 1 large red onion
2. 4 cloves garlic
3. 2 stalks lemongrass
4. 12 dried chillies
5. 1 thumb size ginger
Put all the above ingredients in a blender. Blend the ingredients until almost smooth. Set aside.
1. Heat 1/2 cup vegetable oil in a saucepan.
2. Toss in paste. Stir fry until fragrant.
3. Add 2 cinnamon sticks, 3 star anises, 3 cloves, 3 cardamom pods, 1 teaspoon mustard seeds, 1 teaspoon fennel seeds and 2 sprigs curry leaves.
4. Continue to stir fry until fragrant.
5. Transfer the fried paste into a claypot. Add lamb shanks (chop each into halves). Mix shanks thoroughly so they are well coated with the paste.
6. Add 2 tablespoons brown sugar, 2 tablespoons thick dark soy sauce.
7. Add 1 cup water. Cover the lid and slow cook for 3-4 hours.
8. Cool down and then refrigerate overnight or two nights, in my case.
When ready to eat, reheat the shanks in a pot over low heat for an hour.
This dish goes well with basmati rice.
SPICE Basmati Rice
First, blend the following ingredients into a paste.
1. 2 cloves
2. 4 shallots
3. 1 2 inches ginger
4. 2 tablespoons water
Blend the above and set aside.
Next, heat some ghee or butter in a stockpot. Toss in blended paste. Add 1 cinnamon stick, 1 clove, 1 star anise, 2 cardamom pods. Stir fry until fragrant. Add 2 cups basmati rice. Mix through. Add chicken stock and 2 tablespoons coconut cream. Mix through the rice. Make sure there is enough liquid to cook rice. Slow cook at low heat until rice is cooked. When rice is cooked, add some raisins and toasted almond flakes.