Lamb

Lamb shank rendang

Name: Lamb shank rendang recipe
Yield: 4
Ingredients: 1/2 tsp each coriander seeds & cumin seeds; 8 cardamom pods; 100ml grapeseed oil; 4 x 300g lamb shanks; 1 onion, thinly sliced; 2 garlic cloves, peeled, finely chopped; 2 long red chillies, halved lengthwise; 1/2 tsp ground turmeric; 1 tbs tamarind paste; 2 cups (500ml) chicken stock; 400g can coconut cream; 1 stick lemongrass, bruised, cut into 6cm pieces; 2 cassia bark sticks; 3 star anise; 6 curry leaves; 2 Lebanese cucumbers, quartered lengthwise; Steamed long-grain rice & crispy shallots, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

May 03, 2021

Make the most of lamb shanks with this rendang recipe.

1/2 tsp each coriander seeds & cumin seeds
8 cardamom pods
100ml grapeseed oil
4 x 300g lamb shanks
1 onion, thinly sliced
2 garlic cloves, peeled, finely chopped
2 long red chillies, halved lengthwise
1/2 tsp ground turmeric
1 tbs tamarind paste
2 cups (500ml) chicken stock
400g can coconut cream
1 stick lemongrass, bruised, cut into 6cm pieces
2 cassia bark sticks
3 star anise
6 curry leaves
2 Lebanese cucumbers, quartered lengthwise
Steamed long-grain rice & crispy shallots, to serve

Method

1.

Preheat oven to 160°C. Place coriander seeds, cumin seeds and cardamom pods in a small frypan over medium heat. Gently toast for 4-5 minutes, stirring constantly, until fragrant. Transfer to a mortar and pestle and grind to a fine powder. Set aside.
2.

Heat 50ml oil in a large heavy-based, ovenproof saucepan over high heat. Season lamb shanks with salt flakes and sear for 6-8 minutes until golden brown on all sides. Remove from pan. Set aside.
3.

Heat remaining 50ml oil in pan over medium-high heat. Add the onion and garlic and cook, stirring constantly, for 3-4 minutes until the onion is translucent. Add the chilli, turmeric, tamarind paste and the ground toasted spices. Cook for a further 2-3 minutes or until fragrant.
4.

Add the chicken stock, coconut cream lemongrass, cassia bark, star anise and curry leaves. Bring to a simmer, then return the lamb shanks to the pan. Cover with a lid and cook in the oven for 2 hours 30 minutes or until the meat is falling off the bone. Serve with cucumber and cardamom rice alongside, and scatter with crispy shallots.