Traditionally served alongside compressed rice cakes known as ketupat, rending has blazed a trail of culinary history throughout Asia. Its origins date back to the Minangkabau tribe of Indonesia, through it is now enjoyed in many other countries. Malaysians especially, take great delight in rendang during mealtimes, though it is commonly associated with Malay festivals and religious holidays. Here, a rather special cut of meat is utilised: lamb shanks, which accompanied by thin layers of fat, make for an exceedingly delightful.