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: 30 mins
Cook: 3 hrs 30 mins
4 American Lamb shanks, trimmed
1 ½ cupscoconut milk
½ cupcream of coconut
2 limes, juiced, and grated zest
2-3 tbspThai green curry paste
¼ cupwhite soy sauce
1 green or red chile, minced
2 stalks fresh lemongrass, white end only, peeled, crushed, and chopped
3 tbsppeeled and diced fresh ginger
1 tbspcandied ginger
6 Thai basil leaves
2 tbspgrapeseed oil
1 small white onion
8 Shiitake mushrooms, stems removed and sliced
1 cupdry 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
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