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Thai Braised Lamb Shanks

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Ingredients

4 Large Lamb Shanks
1 bunch Coriander with roots
5 Shallots Peeled, Finely Chopped
2 Cloves Garlic Crushed
2 Green Chillies Sliced
1/2 Cup Thai Red Curry Paste
1 Cup Chicken Stock
400ml Coconut Milk
2 tsp Fish Sauce
2 tsp Lime Juice
4 Kaffir Lime Leaves
Thai Basil Leaves To Serve
Steamed Jasmine Rice To Serve
Toasted Turmeric Bread

Thai Braised Lamb Shanks

  • Medium

Ingredients

Directions

Steps

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.

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.

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.

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