Australian Lamb Shank Recipe

Cooking Instructions

1. 1

   Prepare the Lamb Shanks

   Preheat your oven to 160°C (325°F). Season the lamb shanks with salt and black pepper. In a large, oven-safe pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove from the pot and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add chopped onions, minced garlic, and ginger. Cook until the onions become translucent and fragrant.

3. 3

   Braise the Lamb

   Return the lamb shanks to the pot. Add the beef or vegetable broth, bay leaves, and bring to a simmer. Cover with a lid and transfer to the preheated oven. Braise for about 2 hours or until the meat is tender and falling off the bone.

4. 4

   Prepare the Sweet Potatoes

   While the lamb is cooking, peel and cube the Okinawan sweet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with a fork or potato masher. Set aside.

5. 5

   Make the Japanese Curry Demi-Glace

   Once the lamb is done, remove it from the pot. Strain the braising liquid, then return it to the pot. Add the Japanese curry roux and simmer until thickened, about 10 minutes.

6. 6

   Fry the Onions

   Thinly slice the remaining onion and fry in oil until crispy and golden brown. Drain on paper towels.

7. 7

   Plate the Dish

   On each plate, spread a layer of mashed Okinawan sweet potatoes, place a lamb shank on top, and drizzle with the curry demi-glace. Garnish with crispy fried onions.