Soy & Honey Lamb Shank

I'm going to start by saying this is not a traditional Asian recipe - at least, not as far as I know. It was essentially born out of two things: 1) finding a reduced price lamb shank in my local supermarket - about £1.50 I think, and 2) wanting to use my cute little casserole dish more - I actually bought it to make clay pot rice. 

Serves 1 - but easily scaled up to feed more

1 lamb shank

125ml light soy sauce

125ml honey

125ml hot vegetable stock

2 spring onions, roughly chopped

10g ginger, roughly chopped

2 garlic cloves, roughly chopped

Coruander, to garnish

Rice, to serve

Preheat the oven to 150C. 

Stab the shank with a knife, so the flavours can penetrate the meat beater and place it into a small casserole dish or small oven proof sauce pan (basically something it fits snuggly into and that can go in the oven). 

Combine the rest of the ingredients in a bowl and pour over the shank. 

Fit the lid, if your vessel of choice has one (or, alternatively, wrap some tin foil loosely over the top) then pop into the oven for about 1 1/2 hours - turning and basting 3 times. The meat should be tender enough that a fork will start to pull the meat away when dragged over the top.