Do you think Lamb Shanks can only be served slow cooked in a stew on a cold winter evening with mashed veggies Well think again! These Lamb Shanks with Tonkatsu sauce are the perfect summer dish, have them hot straight out from under the grill or have the leftovers cold the next day – both equally as delicious!

This is a delicious and fabulous way to cook gorgeous free-range, organic lamg shanks from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork!

Serves 6-8

Time – about 3.5 hours

Ingredients:

• 6 organic, free ranging Lamb Shanks

Tonkatsu Sauce (if using fewer lamb shanks, you can just make half the recipe)

• 1/2 cup passata sauce
• 1/2 cup Worcestershire sauce*
• 1 Tbsp Tamari sauce
• 1 Tbsp Honey

Pickled Daikon Salad

• 2 carrots, peeled into ribbons
• 1 daikon, peeled into ribbons
• 1 red capsicum, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 1 cup water
• 1 cup vinegar (any kind)
• 4 tsp salt
• 3 tsp sugar

*Option for a super quick homemade Worcestershire sauce instead of store-bought, Mix below amounts together:

• • 3 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon honey
  • 1/2 tsp chinese 5 spice
  • 1/8 teaspoon onion powder (or 1 tsp onion infused olive oil)
  • 1/8 teaspoon garlic powder (or 1 tsp garlic infused olive oil)
  • 1/8 teaspoon ground ginger
  • Pinch of allspice

Method: