6 lamb shanks, frenched (ask your butcher to do this for you)
6 large garlic cloves, unpeeled
150gms shitake mushrooms, sliced
½ cup Hoisin sauce
2 tablespoons oyster sauce
2 tablespoons tomato sauce
1 tablespoon Thai sweet chilli sauce
150mls red wine (or stock)
Remove as much fat as possible from the shank. From the bottom of the shank slit with a knife up along the bone and then push a garlic clove into the hole. Tear six 50cm lengths of Multix Alfoil and Multix Bake. Place a sheet of the baking paper over the foil, put 1/6 of the mushrooms in the middle of the sheet and put the shank on the top. Mix the Hoisin, oyster, tomato and sweet chilli sauce together and paint 2 dessertspoons of the sauce
all over each shank, making sure you cover all the meat. Gather up the sheets around the shank and pour in 25mls red wine or a splash and then wrap up tightly. There is no need to tie up with string. Repeat process. Place the shanks onto a baking tray or oven proof dish and cook in a 160ºC fan forced oven for 2 hours. Let rest in the parcels for at least 10 minutes before serving. Serve with mashed sweet potato and Asian greens.
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Boil water with 1 teaspoon salt. Cover a small bowl with Multix Cling.
2 packets 250g malt biscuits
12 Roma Tomatoes, halved
1 x 800g Whole Snapper or Barramundi
2 cups Dates, stoned & chopped
8 chicken thigh pieces
1/4 cup olive oil
1 kg mixed mushrooms

