Cut: Shank Asian Lamb shanks

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

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

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.