Rendang Lamb Shanks

Name: Rendang Lamb Shanks with Paul Foster | The Meat Club
Prep time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 4 The Meat Club lamb shanks (approx.1.4kg), excess fat trimmed; 2 tbsp rice bran oil; 3 stalks green onion, trimmed, cut into 3cm pieces; 3 cloves garlic, thinly sliced; 1 broccoli or 4 broccolini heads; 1 litre salt reduced beef stock (good quality); 500g potatoes, skin off, cut into 3cm pieces; 2 tbsp good quality butter; 1-2 tbsp milk

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Serving

Prep Time

25 minutes

Cook Time

This Braised Rendang Lamb Shanks Recipe, using Rendang sauce prepared by Paul Foster is a go-to mid week meal that is even better the following day! Try it out today with our very own TMC Rendang Cooking Sauce.

New Zealand Grass Fed Lamb Hindshank Rendang Cooking Sauce

INGREDIENTS

900g Lamb Hindshank
1 pack Rendang Sauce
2 cups water
2 cups coconut milk
1 cup rice
1 tsp minced spring onions
1 tsp minced cilantro
1 pc sliced chili

PREPARATION

In a frying pan heated to medium heat, add oil sparingly. Then place lamb shank, allowing it to simmer until golden brown.
Pour rendang sauce over lamb and turn to each side until completely covered.
Add a cup of water, once simmered, add another cup of water.
Carefully pour 2 cups of coconut milk then stir until well-combined.
Cover lid and wait to simmer, the sauce will gradually decrease as the consistency thickens.
Remove lid and serve Lamb shank with rice. Garnish with spring onions and add cilantro with sliced chili.

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Rendang Lamb Shanks

INGREDIENTS

PREPARATION

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Related products

New Zealand Grass Fed Lamb Hindshank

Rendang Cooking Sauce

INGREDIENTS

PREPARATION

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