CHEF SOON PAU VOON Lamb Shank Braised in Spicy Tamarind Sauce

  • Prep time 5Min
  • Cook time 3Hr
  • Technique Stir Fry
  • Meat Lamb
  • Cut Shank
  • Serves 2


  • 2 Australian Lamb Shanks
  • 20g Palm sugar
  • 10g Polygonum leaves (daun kesum)
  • 100ml Tamarind juice
  • 2l Brown stock
  • 5 Kaffir lime leaves (daun limau purut)
  • 1 Torch ginger flower (bunga kantan)
  • Salt and palm sugar to taste


  • 30g Garlic
  • 20g Galangal
  • 50g Dried chilies, soaked in warm water and seeds removed
  • 150g Shallots
  • 2 Stalks lemongrass
  • 1 Torch ginger flower (bunga kantan)


  1. Season the lamb shank with salt.
  2. In a cast iron pot, heat up oil over medium heat and sear the lamb shank. Once browned, remove the lamb shank and set aside.
  3. Sweat the spice paste over medium heat until fragrant. Add in the seared lamb shank and tamarind juice into the spice paste.
  4. Add in brown stock, polygonum leaves, kaffir lime leaves, palm sugar and stir well.
  5. Cover with lid and finish the cooking in oven for 3 hours (or until the lamb shank is tender) at 180°C.
  6. Adjust the seasoning with salt and palm sugar to your preference.
  7. Garnish with finely sliced torch ginger flower.