Find your recipes and restaurants here

Thai lamb shanks

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


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


+/- 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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.