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tonkatsu lamb shanks with pickled daikon salad

Summer Herb and Lemon Butterfly Chicken
tonkatsu lamb shanks with pickled daikon salad

serves: 6-8 cooking time: about 3.5 hours




6 certified organic, grass-fed sherwood rd organics lamb shanks tonkatsu sauce

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

1/3 cup vinegar (any kind)

2 tsp salt

1 tsp sugar



lamb shanks:

1. preheat the oven to 130°C. rub the shanks in some salt and pepper and drizzle with a little evoo. wrap in alfoil and place on a baking dish. bake for 3 hours or until tender.

2. whisk the tonkatsu sauce ingredients together in a bowl/jug ready for when the shanks are done.

3. remove shanks from oven, unwrap the alfoil. switch the oven to grill function.

4. brush the shanks with the tonkatsu sauce and grill for 10-15mins or until golden and caramelised.

5. serve with pickled daikon salad below.

picked daikon salad:

1. prepare the pickling brine by mixing all ingredients together in a jug. make sure the salt and sugar are fully dissolved. you may need to make more brine in order to cover your vegetable ribbons.

2. place vegetable ribbons in a large bowl. pour the brine over the top. brine must cover all veggies.

3. place in the fridge for a couple of hours until meal time. *option for a super quick homemade worcestershire sauce 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

recipe by @‌pennybenjamin_


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