With star anise & lemongrass dressing, pickled garlic & shiitake.

Serves 4 as a share plate

Preparation & Plating

4 Ginger braised lamb shanks
1 cup potato starch & rice flour – 50/50 blend
Star anise and lemongrass dressing
Pickled shiitake
Pickled garlic
Thai salad
Oil for frying


  1. Remove the shank meat from the bones and cut into large pieces.
  2. Dredge the meat through the rice and potato flour mix.
  3. Then deep fry until crisp.
  4. Wok toss with some hot star anise & lemongrass caramel dressing.
  5. Arrange on a plate & garnish with the Thai salad, pickled garlic and shiitake.

Ginger braised lamb shank

4 Ovation lamb shanks
3lt cold water
200g root ginger – sliced
4 cilantro or coriander roots
10 garlic cloves – peeled
¼ cup tamari or soy sauce
1 kaffir lime leaf
3 Tbsp salt


  1. Place the shanks in a pot with all the ingredients. (The water should fully cover the lamb shanks)
  2. Bring to the boil and skim off any scum.
  3. Gently simmer for 1½ hours, before turning off the heat and letting the lamb shanks fully cool in the liquid.
  4. Once fully cooled remove the shanks from the liquid.

Star anise & lemongrass caramel dressing

250g palm sugar – crushed
2 Tbsp water
2 shallots – peeled & finely sliced
5cm piece ginger – peeled & finely sliced
1 large cilantro root – peeled & minced
1 lemongrass stem – very finely sliced
1 large star anise – toasted & ground
¼ cinnamon quill – toasted & ground
½ tsp white pepper corns – toasted & ground
2 small Thai red chilies – thinly sliced
3 Tbsp fish sauce
3 limes juiced


  1. Bring palm sugar & water to a boil and form a thick syrup. Add the shallots, ginger, cilantro root & lemon grass. Cook for two minutes until the syrup becomes fragrant.
  2. Add the spices & chilies, stir and then add fish sauce. Bring back to a simmer and lastly add the lime juice.
  3. Cool and store refrigerated.

Thai salad

1 cup green mango or papaya – sliced
½ cup mung bean sprouts
1 cup green beans – sliced & blanched
¼ cup cilantro or coriander leaves
¼ cup Thai basil leaves
¼ cup mint leaves
1 shallot – finely sliced
1 small red chili sliced
2 Tbsp toasted peanuts
1 kaffir lime leaf – julienne


  1. Mix all together and dress with a little chilled star anise & lemongrass caramel dressing.

Pickled shiitake

500g garlic – peeled and washed
300ml tamari or soy sauce
100ml rice wine vinegar
100g sugar
1 coriander root peeled and washed
1 long red chili


  1. In a pot heat together the tamari, rice wine vinegar and sugar. Bring to the boil, then simmer for 5 minutes and cool.
  2. Place the garlic, coriander root & chili into a large sterilised jar, then pour the cooled liquid over the garlic. Making sure the garlic is fully covered with the liquid. Seal the jar and leave out at room temperature for approximately one month, before consuming. Refrigerate after opening.