Lamb Shank Rendang with Coconut Flakes
- Prep time 30Min
- Cook time 1Hr, 15Min
- Technique Stew
- Meat Lamb
- Cut Shank
- Serves 2
Malay style slow-cooked lamb shank with coconut milk, spice and fresh herbs
Ingredients
- 2 Australian Lamb Shanks
- 2 Cinnamon stick
- 4 Cloves
- 3 Star anise
- 5g Cardamom pods
- 150g Coconut milk
- 100g Coconut flake
- 10g Turmeric leaf
- 100g Coconut oil
- 120g Palm sugar
- Salt to taste
Rendang Paste
- 180g Red onion
- 30g Garlic
- 30g Galangal
- 30g Ginger
- 20g Turmeric root
- 20g Lemongrass
- 20g Chili padi
- 80g Chili paste
- 70g Grated coconut
- 15g Coriander powder
Method
- Blend and grind the Rendang Paste in a food processor until it achieves a paste-like consistency.
- Heat a pot, add coconut oil, and sear the lamb shank.
- Add cinnamon, cloves, star anise, and cardamom pods. Stir and incorporate the Rendang Paste. Sauté until the raw spice odour is no longer present.
- Add coconut milk and palm sugar, stir well, and let it simmer on a low-to-medium flame until the meat starts to cook.
- Add the turmeric leaf and coconut flakes, followed by the salt. Continue cooking on a low flame for 30-45 minutes.
- Keep cooking and stirring at intervals until the gravy darkens to a rich brown colour, dries up, and the meat is soft and tender.
- Your Lamb Shank Rendang is ready. Serve it with lemang, ketupat, or rice.
