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tonkatsu lamb shanks with pickled daikon salad

serves: 3.5 hrs cooking time: 4-8

GF | DF | RSF |


6 certified organic, grass-fed sherwood rd organics lamb shankstonkatsu 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


  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. for the picked daikon salad:

  6. 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.

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

  8. place in the fridge for a couple of hours until meal time. recipe by @‌‌pennybenjamin_


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