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- Season lamb with marinade for 1-2 hours or preferably overnight in the refrigerator.
- Heat olive oil and brown lamb shank. Add ginger, garlic, onion, leek, celery and carrot.
- Fry for 5 minutes until fragrant. Add sauce ingredients. Add the rest of the ingredients.
- Cover and simmer for 1-1½ hours or until meat is tender and gravy is reduced.