Char Siu Sticky Date Lamb Shanks

Get shanked!

Serves 2

Marinade

200g pitted dates

1 cup water

1/2 tbsp five spice powder

3 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp olive oil

1/2 tbsp minced garlic

1/2 tbsp minced ginger

Glaze

1/4 cup marinade

1/4 cup brown sugar

1 cup water

2 lamb shanks

1 cup chicken stock

1 bunch choy sum

1 tbsp shaoxing wine

Salt to taste

Medium grain white rice

Method

1. In a medium saucepan, combine dates and water, stir and simmer for fifteen minutes until mixture turns into a paste.

2. In a blender or food processor, combine date paste and marinade ingredients and blend until smooth. Set aside quarter cup for glaze and combine the rest into a ziplock bag with lamb shanks. Leave in the fridge for three hours or best overnight.

3. In a small saucepan, combine glaze ingredients and reduce until mixture coats the back of a spoon. Set aside.

4. Set your oven to 220 degrees.

5. In a large pot, release contents from ziplock with chicken stock and enough water to cover the protein. Set on medium heat for three hours, adding water as needed to keep meat submerged. If a pairing knife slips through the flesh with ease, the meat is ready. Remove and reduce cooking liquid to form its sauce.

6. On a wire rack lined baking sheet, glaze the lamb shanks generously. Place in the middle rack of your oven for ten minutes then glaze a second time before removing and resting.

7. In the meantime, wash and cook rice as needed (you’ll regret not making enough). Chop choy sum into 1cm sections and place in a pan on high with a dash of neutral oil. After a minute, deglaze with wine and stir vigorously then immediately set aside.

8. Serve sticky lamb shanks with rice and greens. Pour a generous ladle of reduced sauce and enjoy.