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Slow-cooked coconut and red curry lamb shanks
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Prep Time:
15 minutes
Cook Time:
200 minutes
Total Time:
215 minutes
Try our easy make-ahead lamb shanks from our latest issue of Taste Magazine for a cozy and delicious meal.
Ingredients:
  • 16.80 gm coconut oil
  • 6 (about 300g each) French trimmed lamb shanks
  • 270ml can coconut cream
  • 100g (1/2 cup) Thai red curry paste (use gluten-free curry paste, if needed)
  • 15g roasted belacan shrimp paste, finely chopped
  • 15g palm sugar, finely chopped
  • 3 makrut lime leaves, torn
  • 2 star anise
  • 1 lemongrass stick, white part only, halved lengthways
  • 20.00 ml tamarind puree
  • 24.40 gm fish sauce
  • 600ml coconut water
  • 1 large red onion, cut into thick wedges
  • 2 x pkt Uncle Ben's® Microwave Brown Rice, heated following packet instructions, to serve
  • Fresh Thai basil leaves, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the oven to 160C/140C fan forced. In a large flameproof casserole dish, heat the coconut oil over medium heat. Season the lamb lightly and brown in two batches for 6 minutes. Transfer the lamb to a bowl and discard the fat from the pan.
  • Remove the thick cream from the top of the coconut cream and add it to a pan over low heat. Stir and cook for 2 minutes until the mixture splits. Next, stir in the curry paste and continue cooking for 2 minutes. Add the shrimp paste, palm sugar, lime leaves, star anise, and lemongrass. Cook for 1 minute until aromatic. Then, mix in the tamarind, fish sauce, and remaining coconut cream, cook for 1 minute. Finally, add the coconut water and onion, return the lamb shanks to the pan and bring everything to a boil.
  • Cover and transfer to the oven. Bake for 2 hours, turning the shanks halfway, until almost tender. Then bake uncovered for an additional 1 hour until the sauce reduces slightly and the meat is falling off the bone.
  • If desired, skim off some of the fat from the surface. Serve the curry over rice, garnished with basil and coriander.

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