My father loves lamb and had been eyeing those big lamb shanks in the supermarket for days. So we got some and I tried making lamb shanks for dinner for the first time.
I felt stressed that day because I flipped through my books and combed the internet and didn’t find any recipe that I liked. It was 4 pieces of good lamb shanks and I really didn’t want to ruin them.
Finally I went with my gut feel and cooked it the way I know how to. And it was DELICIOUS.
It was so good, it was probably the best lamb shank all of us have ever eaten. I was incredibly pleased with the results. Every recipe in the books for lamb shanks either called for a ton of ingredients, or overnight marinating or dry roasting in the oven. I didn’t have time for the first two and the last one sounded like I would end up with tough meat.
I served the lamb shank with uber soft and crusty roast sweet potatoes, simple boiled broccoli and cauliflower, and good old garlic bread to mop up the juices. YUM!
4 large lamb shanks
4 T oyster sauce
2 T cajun seasonings
1 t dried thyme
1 t dried basil
1/2 C Shaoxing Huatiao wine
1/2 C peanut oil
About 10 cloves of peeled fresh whole garlic
2 large onions (cut into chunks)
1 glass of white wine
For adjusting taste – About 1 T oyster sauce & 2 T dark soy sauce
For thickening sauce – 1 T cornflour + 2 T water
Here’s what I did –
1. Marinate lamb shanks in the oyster sauce, cajun seasonings, dried thyme & basil, shaoxing wine and peanut oil. Make sure all shanks are coated evenly with marinade. I placed the marinated meat in the fridge for 3 hours.
2. Pre-heat oven to 170 deg C. Place lambshanks & marinade mixture into a oven bag (transparent kind). Add cloves of peeled whole garlic, onion, and white wine. Seal bag tightly. Wrap the whole bag with aluminium foil to prevent leakage. Place on a tray and into oven for 1.5 hours.
3. Remove from oven. Pour all contents into a deep casserole dish. Lamb shanks should sit snugly together with bone facing up. Taste the sauce and add more oyster sauce & dark soy sauce according to taste. Increase oven heat to 200 deg C. Place casserole dish back into oven for 20-30 mins, basting once or twice.
4. Remove dish from oven. Lift lamb shanks up from the sauce and set aside on a nice dish. Pour remaining sauce into a sauce pan on the stove and thicken with cornstarch+water mixture until sauce is nice and thick. Pour hot sauce back onto the lamb shanks. Serve.
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