Thai-Curried Lamb Shanks With Cilantro Rice

"I love lamb shanks, but I was looking for something different. I adapted this recipe from http://www.australian-lamb.com. Green curry paste is too spicy for me unless I make my own. I like an adaptation of Recipe #99030 -- Thai green curry paste gone greener -- with the chilies reduced. Otherwise I use yellow curry paste. SERVING SUGGESTION: Great with steamed snap peas and a glass of Sauvignon Blanc or Chardonnay!"
 
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Ready In:
6hrs
Ingredients:
14
Serves:
4
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ingredients

  • 4 (1814.36 g) lamb shanks
  • 29.58 ml canola oil or 29.58 ml grapeseed oil
  • 1 white onion
  • 236.59 ml white wine (I prefer red, original recipe calls for white) or 236.59 ml red wine (I prefer red, original recipe calls for white)
  • For MARINADE

  • 14 fluid ounce can coconut milk
  • 1 lime, juice and grated zest
  • 29.58 ml thai green curry paste (buy or make your own, I prefer yellow curry paste)
  • 2 stalk fresh lemongrass, tender white end only, peeled, crushed and chopped
  • 44.37 ml diced fresh ginger
  • For CILANTRO RICE

  • 118.29 ml chopped fresh cilantro
  • 29.58-44.37 ml canola oil or 29.58-44.37 ml grapeseed oil
  • 14.79 ml rice vinegar
  • 236.59 ml jasmine rice (I use Thai Jasmine Brown Rice) or 236.59 ml short grain rice (I use Thai Jasmine Brown Rice)
  • 473.18-709.77 ml water (for cooking rice)
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directions

  • Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
  • Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
  • When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
  • Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

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RECIPE SUBMITTED BY

I am a fourth generation Angeleno -- born in Los Angeles -- and not Hispanic. I come from a very Catholic and very spiritual family. I have worked in one form of ministry or another most of my life. I cook for pleasure and relaxation. I adapt recipes to suit my whim, people's food needs, what I have available, what I feel like eating, what I'm allergic to, etc.
 
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