Sticky Glazed Secondary Cuts


Prep time 15 minutes
Cook time 5 hours
Serves 4-6



Secondary meat cuts:
1 lamb shank
6 lamb ribs
2 chicken drumsticks
2 chicken thighs, bone in
2 chicken wings

2 cloves of garlic, thinly sliced
2 chilli, 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



Preheat oven to 140 degrees Celsius.

Step 1 In a large pan add over medium heat add in 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 to 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.