Incik Lamb Shank Recipe

Prepare and season lamb

Pat lamb shanks dry with paper towels. Combine 2 tsp salt and 1 tsp pepper and rub evenly over the shanks. Lightly dust each shank in the all-purpose flour, shaking off excess.

Brown lamb

Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add vegetable oil and butter. When shimmering, add shanks (in batches if necessary) and brown thoroughly on all sides, about 8–10 minutes total per batch. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion to the pot and cook until softened and starting to brown, about 6–8 minutes. Add minced garlic, grated ginger, ground coriander, cumin, turmeric and cinnamon; cook, stirring, for 1–2 minutes until fragrant.

Deglaze and build sauce

If using, pour in red wine to deglaze the pot, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Stir in tomato paste and cook 1–2 minutes. Add crushed tomatoes, beef or lamb stock, brown sugar, soy sauce and tamarind paste (or lemon juice). Add bay leaves and the tied coriander/parsley stems.

Combine and braise

Return browned shanks to the pot, nestling them into the sauce so liquid comes at least halfway up the shanks. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 160°C (320°F). Braise until very tender and the meat is falling from the bone, 2.5–3 hours. Alternatively, continue simmering on low on the stovetop, covered, for the same time.

Finish sauce

When shanks are tender, remove from oven. Transfer shanks to a warm plate and tent with foil. Skim excess fat from the surface of the braising liquid. Remove bay leaves and the tied herb stems. If you prefer a smoother, slightly thicker sauce, simmer the sauce on the stovetop over medium heat to reduce by about 20–30 minutes, or blitz with an immersion blender to loosen and then reduce. Adjust seasoning with salt and pepper to taste.

Cook potatoes

While the shanks braise (about 30–40 minutes before they finish), place peeled potato chunks in a large pot and cover with cold water by about 2 cm. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size.

Mash and finish

Drain potatoes well and return to the warm pot. Add butter and mash with a potato masher or ricer until smooth. Warm the milk and cream together and gradually whisk into the potatoes until you reach a smooth, creamy consistency. Season with 0.5 tsp pepper and additional salt to taste. Stir in chopped chives if using and keep warm, covered, until service.

Cook baby vegetables

About 15 minutes before the shanks are ready, bring a medium pot of salted water to a simmer. Add baby potatoes and cook 8–10 minutes until just tender. Add baby carrots and cook 4–6 minutes until tender but still firm. If using baby zucchini, add for the last 2–3 minutes. Drain well.

Glaze vegetables

In a skillet over medium heat, melt 2 tbs butter with 1 tsp honey or maple syrup. Add the drained vegetables and toss to coat. Season with 0.5 tsp salt and 0.25 tsp pepper. Cook, stirring, 2–3 minutes until vegetables are glazed and warmed through. Keep warm for plating.

Plate the dish

Place a generous scoop of mash on each plate. Spoon some braising sauce around the mash. Place a lamb shank on top or beside the mash. Arrange a portion of glazed baby vegetables alongside.

Finish and garnish

Spoon extra reduced braising sauce over the shank. Sprinkle chopped coriander or parsley over the dish and serve with a lemon wedge on the side. Offer additional sauce at the table.