The bright flavors of ginger, lemongrass, and coconut milk are a refreshing twist for braised lamb shanks. A bowl of steamed rice is the perfect side dish.
Prep Time30 minsCook Time3 hrs 30 minsTotal Time4 hrs
4 American Lamb shanks, trimmed
1 ½ coconut milk
1 cup cream of coconut
2 limes, juiced, and grated zest
23 tbsp Thai green curry paste
1 cup white soy sauce
1 green or red chile, minced
2 stalks fresh lemongrass, white end only, peeled, crushed, and chopped
3 tbsp peeled and diced fresh ginger
1 tbsp candied ginger
6 Thai basil leaves
2 tbsp grapeseed oil
1 small white onion
8 Shiitake mushrooms, stems removed and sliced
1 cup dry white wine
1Trim and discard the shanks of excess fat and sinew; place the shanks in a large dish.
2In a separate bowl, combine the coconut milk, cream of coconut, lime juice, lime zest, curry paste, soy sauce, chili, lemongrass, fresh ginger, candied ginger, and basil and mix well. Pour the mixture over the shanks. Place the shanks and marinade in vacuum bags, seal, and marinate for 1 1/2 hours. (You can also use a large freezer plastic bag: seal tightly, and rotate while marinating for 3 hours.) Drain lamb well and strain the marinade, reserving the liquid.
3Preheat the oven to 300°F. Heat the oil on medium-high heat in large, heavy-bottomed, ovenproof pot. Add the onion and mushrooms and sauté until soft. Add the shanks and brown on all sides. Add the reserved marinade and the wine and bring to a simmer. Remove from the heat, cover, and braise in the oven for 3 to 4 hours or until very tender.
4Remove the shanks from the pot. Strain the liquid into a saucepan and reduce it on high heat.
5Serve the shanks in bowls topped with the sauce.
1 ½ - 3 hours Marinating
Recipe and image provided by the American Lamb Board
Ingredients
4 American Lamb shanks, trimmed
1 ½ coconut milk
1 cup cream of coconut
2 limes, juiced, and grated zest
23 tbsp Thai green curry paste
1 cup white soy sauce
1 green or red chile, minced
2 stalks fresh lemongrass, white end only, peeled, crushed, and chopped
3 tbsp peeled and diced fresh ginger
1 tbsp candied ginger
6 Thai basil leaves
2 tbsp grapeseed oil
1 small white onion
8 Shiitake mushrooms, stems removed and sliced
1 cup dry white wine
Directions
1Trim and discard the shanks of excess fat and sinew; place the shanks in a large dish.
2In a separate bowl, combine the coconut milk, cream of coconut, lime juice, lime zest, curry paste, soy sauce, chili, lemongrass, fresh ginger, candied ginger, and basil and mix well. Pour the mixture over the shanks. Place the shanks and marinade in vacuum bags, seal, and marinate for 1 1/2 hours. (You can also use a large freezer plastic bag: seal tightly, and rotate while marinating for 3 hours.) Drain lamb well and strain the marinade, reserving the liquid.
3Preheat the oven to 300°F. Heat the oil on medium-high heat in large, heavy-bottomed, ovenproof pot. Add the onion and mushrooms and sauté until soft. Add the shanks and brown on all sides. Add the reserved marinade and the wine and bring to a simmer. Remove from the heat, cover, and braise in the oven for 3 to 4 hours or until very tender.
4Remove the shanks from the pot. Strain the liquid into a saucepan and reduce it on high heat.
5Serve the shanks in bowls topped with the sauce.
Thai Green Curry Lamb Shanks
Leave a Reply
Want to join the discussion?Feel free to contribute!