This recipe is inspired by the Vietnamese street food snack Bánh mì but with a British twist of slow cooked pulled lamb and mint mayonnaise filling.
2 lamb shanks
1 tbsp lemongrass paste
2 tbsp garlic rapeseed oil
1 tbsp white miso paste
1 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp dried ginger powder
2 large carrots, cut into matchsticks
100g radishes, cut into matchsticks
300ml rice vinegar
1 tbsp salt
MAKE THE LAMB
- Combine all the marinade ingredients and rub the lambs shanks. Leave covered in the fridge overnight
- The next day, preheat the oven to 160C/gas 3. Place the shanks into a baking dish and cover with baking foil. Bake these for 3 hours until the meat is falling off the bone and shredding easily.
- Using 2 forks, tear the meat into strips and keep in the cooking liquid whilst you assemble the sandwiches
MAKE THE VEGETABLES
- Place the vegetables into a jar.
- Combine the vinegar, water, sugar and salt in a bowl and stir until dissolved. Pour over the vegetables.
- Leave at room temperature overnight and they’re ready to use. Keep the jar in the fridge thereafter.
ASSEMBLE THE SANDWICH
- Cut your baguettes open and spread with a spoonful or two of the mint mayo and fill generously with the pulled lamb, pickled vegetables, cucumber, chilli and coriander leaves.