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Thai lamb shanks

Ingredients
4 whole lamb shanks
15 ml oil
2 large onions, finely chopped
30 ml green curry paste
30 ml lemon grass, finely chopped (optional)
5 ml ground cumin (jeera)
5 ml ground coriander
400 ml coconut milk
500 ml vegetable stock
45 ml chopped fresh
coriander leaves (dhania)
salt and freshly ground black pepper
fresh coriander leaves for garnishing

Method:
Preheat the oven to 200 ºC. Place the lamb shanks in a roasting tin and roast the meat for 40 minutes, turning halfway through the cooking time. Remove the shanks and arrange in a fairly small casserole dish so they are tightly packed together. Reduce the oven temperature to 160 ºC. Meanwhile heat the oil in a pan and fry the onions until soft and fragrant. Add the curry paste, lemon grass, cumin and coriander and stir-fry for another minute. Add the coconut milk, stock and chopped coriander. Pour the mixture over the shanks, cover and bake for 2 hours until the shanks are tender. Season with salt and black pepper if necessary. To serve: place a lamb shank in a small flat soup plate and spoon a little of the sauce on top. Sprinkle with chopped fresh coriander leaves and serve with jasmine rice and steamed green vegetables. Serves 4.

Recipe From : YOU July 13, 2000

Recipe from YOU : July 13, 2000 See what YOU has in store this month. Subscribe now and save!