Braised Lamb Shank


Braised Lamb Shank required a longer cooking time with less liquid than a stew.


2 pieces Lamb Shank


Corn flour

Few stalks of fresh Rosemary

6 cloves minced garlic

1 large sweet yellow onion (diced)

1 large carrot (diced)

4 stalks celery (diced)

1 large tomato (diced)

300 ml chicken stock

Half cup red wine

4 pieces Olives

3 slices unsalted butter

Salt and pepper to taste



Thaw the lamb shank to room temperature.

Seasoned with salt and pepper and rolled it with corn flour.


Add olive oil into the pan and seared both Lamb Shanks  with fresh Rosemary and minced garlic until golden brown.

Remove from pan and set aside.

In a larger pot, add the  unsalted butter and minced garlic and the diced vegetables and cook over medium low heat until fragrant.

Add the Lamb Shank into the pot together with home prepared chicken stock and red wine and cover the pot and leave it to simmer until the meat is tender.

If the gravy has thickened, add more chicken stock from time to time until the meat is tender.

Season with salt and pepper to taste.



Check out at this link for lamby dishes.




Szechuan Style Lamb


Fortunate to have won this huge piece of lamb leg for Christmas.

Thanks to Singapore Home Cooks (SHC) and Goldkiwi Asia Marketing Pte Ltd for this generous Pure South New Zealand lamb leg.



Small portion Lamb Leg (sliced)

4 stalks Celery (diced)

8 pieces dry chillies (soaked)

1 medium yellow sweet onion (diced)

2 tablespoons Garlic Black Bean sauce

2 tablespoons grounded cumin

800 ml  beef stock

2 tablespoons Szechuan peppercorns

2 stalks Rosemary (preferably fresh)

Salt and pepper to taste

Flat leaf parsleys (chopped) for garnishing


Season lamb leg slices with salt and pepper.

Lightly coat with a little corn flour on all sides.

Heat pan with some olive oil and pan seared for about 3 minutes on both sides until lightly browned.

Remove from pan and set aside.

In a pot, add some olive oil and sautéed the diced yellow onion, pre-soaked dried chillies diced celery over medium low heat for about 10 minutes.

Add the garlic black beans, grounded cumin, fresh rosemary and 400ml beef stock and bring to a boil.

Add the lamb slices into the pot with the Szechuan peppercorns.

Cook over medium heat until the gravy has thickened.

Add the balance of the beef stock and simmer over low heat until the lamb is tender or to your desired texture.

Add salt and pepper to taste and adjust the seasoning to your taste bud.

Served with chopped flat leaf parsley and serve hot.



Check out this link for more lamby dishes.