Rendang (with lamb shank)

Rendang with Lamb Shank: A Flavorful Delicacy

Rendang is a recipe that combines the rich flavors of gastronomy with ancient culinary traditions, based on lamb meat slowly cooked in a marinade full of spices. This dish is characterized by the tender texture of the meat and the intense flavors that develop during cooking. Although it may seem complex, if followed step by step, the recipe will bring you the satisfaction of a special meal, perfect for special occasions or to impress family and friends.

Total preparation time: 3 hours
Marinating time: 12 hours (ideally overnight)
Number of servings: 6

Ingredients:

For the shank:
- 1 lamb shank (or ram)
- 1 red onion
- 3 cm fresh ginger
- 3 cm fresh turmeric (or 1 teaspoon of powdered turmeric)
- 3 cloves of garlic
- 1 bell pepper
- 1 chili pepper (optional, smoked)
- 1 tablespoon sunflower oil
- 1 tablespoon sesame oil
- Salt and pepper, to taste

Marinade:
- The above ingredients, plus spices for the cabbage

For the cabbage:
- 1 kg sauerkraut
- 1 stalk lemongrass (beaten well and cut into 3-4 cm pieces)
- 2 star anise
- 1 piece of cinnamon
- 3 cardamom pods
- 6-7 kaffir lime leaves
- 1 white onion

For the noodles:
- 2 eggs
- 200 g flour
- A pinch of salt

Preparation:

1. Preparing the Marinade:
Start by trimming the lamb shank. Make shallow cuts on the skin that wraps it to prevent small deformities during cooking. This step is essential for achieving tender and evenly cooked meat.

2. Mixing the Marinade:
Using a food processor or blender, combine the red onion, ginger, turmeric, garlic, bell pepper, and chili pepper if you want a bit of heat. Add the sunflower oil and sesame oil, then season with salt and pepper to taste.

3. Marinating the Shank:
Rub the shank with the marinade obtained, reserving some for cooking the cabbage. Place the meat in a plastic bag and let it marinate overnight in the refrigerator. This will allow the flavors to penetrate deeply into the meat, giving it a rich taste.

4. Preparing the Flavor Base:
The next day, take the shank out of the refrigerator and let it come to room temperature. Meanwhile, prepare the base for cooking. In a large pan, heat a little oil and add the cinnamon, star anise, cardamom, and kaffir lime leaves. Let them fry until they release their aromas, then add the finely chopped white onion. Sauté until it becomes translucent.

5. Cooking the Shank:
Remove the shank from the marinade and drain the excess. Add it to the pan, browning each side until nicely browned. Add the reserved marinade and mix well, letting it simmer until it thickens and no longer contains residual water.

6. Cooking the Cabbage:
After the shank is browned, remove it to a warm platter and add the sauerkraut to the pan. Sauté the cabbage for a few minutes until heated, then reintroduce the shank in the middle of the cabbage.

7. Baking:
Add enough water to cover the meat and cabbage, then transfer everything to a preheated oven at 160°C. Let it cook for 1.5 - 2 hours, depending on the tenderness of the meat. Cooking time is essential to achieve tender meat, so check from time to time.

8. Preparing the Noodles:
While the shank is cooking, prepare the noodles. Mix the eggs, flour, and a pinch of salt to form a dough. Knead it well, then roll it out and cut it into wide strips, like grandma used to make. Boil them in salted water until al dente.

9. Serving:
Once the shank is cooked and the cabbage is tender, take the dish out of the oven. Place it on a large platter, arranging the cabbage around it and topping with the boiled noodles. Be sure to remove the star anise and cinnamon, which may have unraveled during baking.

Chef's Tip:
A delicious variation of this recipe would be to add some root vegetables, such as carrots or celery, during baking. These will add a sweet flavor and an interesting texture to the final dish. Additionally, if you want a spicier note, you can add more chili peppers to the marinade.

Calories and Nutritional Benefits:
This recipe is a rich source of protein due to the lamb, which provides essential amino acids. The spices used not only add a unique flavor but also come with health benefits, such as the anti-inflammatory properties of ginger and turmeric. A serving contains approximately 400-500 calories, depending on the amount of oil used and the serving of noodles.

Frequently Asked Questions:

1. Can I use beef instead of lamb?
Yes, you can adapt the recipe using beef, but the cooking time may vary.

2. Is it possible to prepare the cabbage without pickling?
Of course! If you don’t have sauerkraut, you can use fresh cabbage, but you will need to add a bit of vinegar to give it acidity.

3. How can I store leftovers?
The shank and cabbage can be stored in the refrigerator for up to 3 days, and the flavor will intensify as it cools.

I hope this detailed recipe for Rendang with Lamb Shank finds a special place in your heart and on your table! Don't forget to savor every bite and share this culinary experience with your loved ones. Enjoy your meal!

 Ingredients: 1 sheep shank (or lamb shank) MARINADE for shank 1 red onion 3 cm fresh ginger 3 cm fresh turmeric 3 cloves of garlic 1 bell pepper 1 hot pepper (optional smoked) 1 tbsp sunflower oil 1 tbsp sesame oil salt pepper SPICES for cabbage 1 stalk lemongrass 2 star anise 1 piece of cinnamon 3 pods of cardamom 6-7 kaffir lime leaves 1 white onion 1 kg of pickled cabbage Wide homemade noodles