The better
half brought home some lamb which was labelled Lamb Drums – they didn't look
quite the same as lamb shanks but I assumed that they would cook similarly.
I marinated
the lamb for 7 hours (overnight would have been better) in a mixture of grated
ginger, soy sauce, kecap manis (a sweet soy sauce), balsamic vinegar, pepper
and chilli powder – I did not add salt at this stage.
Half of the
time the lamb marinated in the fridge and the other half on the bench (if you
have time overnight all in the fridge)
Then I
added a splash of olive oil and white wine and put it in a moderate oven – lid on
for just under 2 hours. I didn't sear
the drums first as a result of laziness.
This dish
would be nice served with rice. I took
the bones out so I could save them for a future bone
broth in my freezer.
Looks delicious. I don't cook with lamb nearly enough!
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