Kulma is a rich, spiced braised dish from the Tausug cuisine of Sulu, in the southern Philippines- and one of the most flavourful things you can do with a lamb shank. Deeply aromatic from curry, cinnamon and lemongrass, with a sauce built on peanut butter and coconut milk that reflects centuries of trade between the Philippines, Arabia and the Malay world. This Lamb Shank Kulma recipe uses a slow braise to coax every bit of flavour from the shank, leaving meat that falls off the bone and a glossy, spiced sauce made for rice. A guest recipe by Filipino fusion creator Arion Marin, made with premium lamb shanks from La Carne.

What happens when Brazilian churrasco meets the bold, vibrant flavours of Bacolod inasal? Our Steak Ambassador, Arion Marin, brings these two worlds together in one unforgettable picanha recipe.