Recipe: Shaun McKay | Photography: Ashlee DeCaires
2kg lamb shanks
1 large carrot (roughly chopped)
1 large onion (roughly chopped)
100g of vege stock
200g light gravy mix
4 cloves garlic
30g fresh rosemary
3 tbsp tomato paste
In a crock pot lay the shanks on the bottom and add the onion, carrot, garlic and rosemary.
In a bowl add the vege stock and gravy and about a litre of water. Whisk to mix thoroughly before pouring over the shanks and other ingredients, then top up with water to cover shanks.
Cook on high for 5‒6 hours or until meat falls away from the bone.
Allow to cool a little before removing meat and bones.
Pour the liquid and veges into a pot with the tomato paste and blend using a stick blender. Heat and simmer for about 10 minutes. You’ll use this to reheat the lamb shank meat in before serving.
Apple & Capsicum Chutney
2 red onions, finely chopped
2 red capsicum, finely chopped
3 star anise
1 cup cider vinegar
2 large apples, peeled and diced
¼ cup brown sugar
To a hot fry pan add ¾ cup of cider vinegar, star anise, chopped onion and capsicum. Cook for about 10 minutes or until the liquid has evaporated.
Add the apple to the pan along with the rest of vinegar and cook for 10 minutes, and then add the brown sugar to finish.
¼ red cabbage, finely sliced
¼ green cabbage, finely sliced
1 carrot, grated
Aioli to taste
A little of this slaw will go a long way! Place the cabbages and carrot in a large bowl. Add aioli and mix well with your hands.
Place slaw on the bottom of a hamburger bun, top with warmed lamb shank meat and then chutney and bun. Serve with a mountain of fries.