Recipes

Method:

Preheat oven to 325°F. Season and oil shanks, and sear them in a hot casserole on the stovetop. When browned, add ½ cup of water, cover the casserole tightly and cook in oven for 1½ hours.

In a food processor, finely chop garlic, chili, ginger, kaffir lime leaf (or zest), lemongrass and cilantro stalks. Stirring regularly, bring to the boil the sugar and ½ cup water. Add the chopped ingredients, blend, add vinegar, fish sauce andtamari. Simmer for 2 minutes and set aside.

For the garnish, finely chop the red chili and pick cilantro leaves. Zest the lime; then juice it. Set aside.

Remove the cooked shanks from the casserole and add sweet spicy sauce to any remaining cooking juices. Brush shanks generously with this sauce and (basting regularly) sear them in a hot, heavy bottomed skillet until the chili sauce has formed a glaze on the meat (5 – 7 minutes).

Combine chili, cilantro, lime zest and juice.

Serve shanks on steamed jasmine rice, topped with the chili, cilantro and lime garnish.