Lamb Shank Rengang Wrap with Sweet Radish Achar

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If you love rendang you’ll love this lamb shank rendang wrap. The sharp radish achar and raw onion cut through the richness of the rendang for a delicious new twist on an old favourite.

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Ingredients

Lamb shank rendang

  • 2 tbsp oil
  • 4 lamb shanks
  • 2 stalks lemongrass
  • 3 kaffir lime leaves, finely shredded
  • 400ml coconut cream
  • 1 tsp sugar

Kerisik

  • 1 cup dessicated coconut

 Rempah for rendang

  • 8 red shallots
  • 4 bird’s eye chillies
  • 4 garlic cloves
  • 3cm each ginger, galangal and turmeric, peeled
  • 3 tsp salt

 Radish achar

  • 2 tsp oil
  • 1 large daikon radish, peeled and cut into 1cm cubes
  • 250ml white vinegar
  • 125ml water
  • ½ tsp salt
  • 1½ tbsp sugar

 Rempah for Radish achar

  • 3-4 shallots, or 1 brown onion
  • 1 clove garlic
  • 1 tsp grated ginger
  • 1 stalk lemongrass, white part only
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • 1 tsp belacan

To serve

  • 6 Mission Onion and Chive wraps
  • 6 leaves butter lettuce
  • 2 cups finely sliced red onion rings
  • ¾ cup crushed roasted peanuts

Instructions

  1. For the achar, blend the ingredients for the rempah together. Heat the oil in a frypan over medium heat and fry the rempah for about 10 minutes, stirring occasionally until fragrant. In a separate saucepan boil the vinegar and water and blanche the radish cubes in batches for 1 minute, then strain. Mix the radish with the rempah and the salt and sugar. Pack tightly into a jar, adding a little of the vinegar mixture to cover the radish, and refrigerate overnight before using.
  2. For the rendang, blend the rempah ingredients together to a smooth paste. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the lamb shanks, lemongrass and lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer for about 2½ hours, adding more water if necessary to keep it from sticking.
  3. Meanwhile, for the kerisik, fry the coconut in a separate frypan until golden brown.
  4. Shred the meat from the lamb shanks and remove the bones. Add the kerisik and fry all together over low-medium heat for 15 minutes until the rendang is still medium-wet. (This should not be a very dry rendang.)
  5. To make the wraps, lay a piece of lettuce on an onion wrap, top with the rendang, achar, sliced onion and scatter with peanuts. Then roll.

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Lamb Shank Rengang Wrap with Sweet Radish Achar

If you love rendang you’ll love this lamb shank rendang wrap. The sharp radish achar and raw onion cut through the richness of the rendang for a delicious new twist on an old favourite.

 Preparation Time: Total time: Serves 4 Ingredients: Lamb shank rendang 2 tbsp oil 4 lamb shanks 2 stalks lemongrass 3 kaffir lime leaves, finely shredded 400ml coconut cream 1 tsp sugar Kerisik 1 cup dessicated coconut  Rempah for rendang 8 red shallots 4 bird’s eye chillies 4 garlic cloves 3cm each ginger, galangal and turmeric, peeled 3 tsp salt  Radish achar 2 tsp oil 1 large daikon radish, peeled and cut into 1cm cubes 250ml white vinegar 125ml water ½ tsp salt 1½ tbsp sugar  Rempah for Radish achar 3-4 shallots, or 1 brown onion 1 clove garlic 1 tsp grated ginger 1 stalk lemongrass, white part only 1 tsp turmeric powder ½ tsp chili powder 1 tsp belacan To serve 6 Mission Onion and Chive wraps 6 leaves butter lettuce 2 cups finely sliced red onion rings ¾ cup crushed roasted peanuts Instructions:
  1. For the achar, blend the ingredients for the rempah together. Heat the oil in a frypan over medium heat and fry the rempah for about 10 minutes, stirring occasionally until fragrant. In a separate saucepan boil the vinegar and water and blanche the radish cubes in batches for 1 minute, then strain. Mix the radish with the rempah and the salt and sugar. Pack tightly into a jar, adding a little of the vinegar mixture to cover the radish, and refrigerate overnight before using.
  2. For the rendang, blend the rempah ingredients together to a smooth paste. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the lamb shanks, lemongrass and lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer for about 2½ hours, adding more water if necessary to keep it from sticking.
  3. Meanwhile, for the kerisik, fry the coconut in a separate frypan until golden brown.
  4. Shred the meat from the lamb shanks and remove the bones. Add the kerisik and fry all together over low-medium heat for 15 minutes until the rendang is still medium-wet. (This should not be a very dry rendang.)
  5. To make the wraps, lay a piece of lettuce on an onion wrap, top with the rendang, achar, sliced onion and scatter with peanuts. Then roll.
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