Cut: Shank Asian Lamb shanks

  • Meat Lamb
  • Cut Shank

The unusual combination of lamb shanks and the refreshing Asian flavours will be sure to make this a favourite dish all year round!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Frenched Shanks 1.2kg 4.8kg 12kg
Sugar Brown 100g 400g 1kg
Fish Sauce 60g 240g 600g
Lemon Grass Chopped Finely 30g 120g 300g
Ginger Fresh, Juilenne 30g 120g 300g
Long Red Chillies Seeds Removed Chopped Finely 10g 40g 100g
Garlic Crushed 10g 40g 100g
Lime Leaves Finely Shredded 5g 20g 50g

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine sugar, fish sauce, lemon grass, ginger, chillies, garlic and lime leaves. 

2. Spoon mixture over lamb and coat well. Turn at leats once to ensure that drumsticks marinate fully.

RETAIL PRESENTATION

Display in shallow bowl.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 160°C.

2. Place lamb shanks in heavy ovenproof dish with lid. Add 1 cup of water.

3. Cover and cook for 2½-3 hours or until lamb is falling from the bone and sauce has thickened.

SERVING SUGGESTION

Serve with steamed rice and Asian greens.