Sticky Glazed Secondary Cuts


PREP TIME 15 minutes
COOK TIME 5 hours


1 lamb shank
6 lamb ribs
2 chicken drumsticks
2 chicken thighs, bone in
2 chicken wings
2 cloves of garlic, thinly sliced
2 chillies, sliced
2 star anise
2 tbsp kecap manis
2 tbsp soy
300ml chicken stock
Juice of 1 lime
2 tsp peppercorns
Pinch of Tasman sea salt
½ cup brown sugar
1 ½ tbsp Pukara fig balsamic vinegar


Step 1
Preheat oven to 140ºC. In a large pan over medium heat add the lamb shank and ribs. Brown for approximately 5 minutes on each side. Remove from the pan and set aside.

Step 2
Using paper towel, soak up leftover fat from the pan. Add in chicken cuts and brown for 2-3 minutes each side.

Step 3
Add garlic, chilli, star anise, kecap manis, soy, chicken stock, lime juice, peppercorns, pinch of salt, brown sugar, fig balsamic and lamb back into the pan. Let simmer for a good 20 minutes and allow the sauce to reduce.

Step 4
Place in the oven for 3 ½ hours with the lid on, remove the lid and cook for a further hour.