Ingredients
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4 Large Lamb Shanks
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1 bunch Coriander with roots
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5 ShallotsPeeled, Finely Chopped
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2 Cloves GarlicCrushed
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2 Green ChilliesSliced
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1/2 Cup Thai Red Curry Paste
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1 Cup Chicken Stock
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400ml Coconut Milk
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2 tsp Fish Sauce
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2 tsp Lime Juice
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4 Kaffir Lime Leaves
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Thai Basil LeavesTo Serve
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Steamed Jasmine RiceTo Serve
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Toasted Turmeric Bread
Directions
Steps
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1
Done
|
Preheat oven to 180C. |
|
2
Done
|
Heat oil in a large, deep ovenproof casserole dish over medium-high heat. Add 2 shanks and cook for 10 minutes or until browned on all sides. |
|
3
Done
|
Transfer to a plate. Cook remaining lamb shanks and transfer to plate. |
|
4
Done
|
Cut 3cm of stalks and roots from coriander. Wash well and finely chop. Add shallots, garlic, chilis, coriander root and stalk to casserole. Cook for 3 minutes or until softened. |
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5
Done
|
Stir curry paste into casserole and cook for 1 minute or until aromatic. Pour coconut milk, stock, fish sauce and lime juice into casserole and bring to the boil. |
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6
Done
|
Return shanks to casserole with lime leaves. Cover and place in oven. Cook for 1½-2 hours or until meat is very tender. Remove lid and cook for a further 15 minutes. |
|
7
Done
|
Spoon rice onto a large serving plate. Top with a shank, sauce, sprigs of coriander and Thai basil leaves. |
