Ingredients:

• ü  Four Medium Lamb Shanks

• ü  Couple of pandan leaves

• ü  Couple of curry leaves stems

• ü  4-5 cloves of garlic

• ü  Medium size onion cut into 4 quarters

• ü  Medium size carrot cut into ½ to 1-inch pieces

• ü  3 medium size potatoes cut into quarters

• ü  One stem of celery cut into ½-1-inch pieces

• ü  ½ cup of white wine

• ü  ¼ cup of olive oil

• ü  Salt and Pepper for taste

• ü  2-3 tsp of garlic powder

• ü  1tsp of smoked paprika

• ü  250ML of Chicken Stock

Instruction:

• ü  Using paper towel make sure that the lambs are dry

• ü  Mix salt, pepper, paprika and garlic powder (be generous with salt and pepper) and season the lamb with the mix

• ü  Pour olive oil in large frying pan in medium heat and sear the meat all around to get crusty caramelized exterior. Don’t skip the searing step; it imparts such big flavor and good texture. 

• ü  Put aside the meat, reduce the heat and in the same pot lightly fry onion then other vegies and chopped herbs

• ü  Mix them well and lightly cook them

• ü  Add white wine. And mix well and let the alcohol evaporate

• ü  Take the meat out and put all veggies at the bottom of pan, place the lambs on the bed of veggies and let cook couple of minutes in lower heat and add chicken stock and ensure the meat is submerged in liquid

• ü  Increase the heat to the boiling and keep turning the lambs to get flavors all around

• ü  Reduce the heat to the lowest and cook for 2-3 hours, regularly checking to make sure pot will not run out of liquid 

I served the lamb shanks on Turmeric Rice.