Thai lamb shanks

Recipe from: 7/13/2000 12:00:00 AM
Ingredients 13
Servings 4
Time

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

+/- 3 hours
 
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.
 

Read more on: bake  |  roast  |  lamb
 

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