Braised Lamb Shanks In Yellow Curry

Braised Lamb Shanks In Yellow Curry

Serves 6

Lamb Shanks

Heat a large pot over medium-high heat. Seal shanks in a little oil and season with sea salt. Remove from the pot.

Add vegetables to pot. Return shanks to the pot on top of the vegetables. Add enough water to just cover the shanks. Bring to the boil then reduce heat until just simmering. Cover and simmer for approximately 2 hours or until tender.

Curry Paste

Pound all ingredients together in a mortar and pestle until a smooth paste forms.

To Serve

Heat a large saucepan over medium heat and gently fry curry paste in vegetable oil, until aromatic. Gradually add coconut milk. Add turmeric and stir through. Simmer, stirring occasionally until the sauce reduces by half.

Check the shanks, making sure they are tender and meat is coming away from the bone. Add palm sugar, fish sauce and kaffir lime leaves to the curry sauce and cook gently. Transfer hot shanks to the sauce. Serve sprinkled with fresh herbs with toasted bread or steamed jasmine rice.

Chef’s Tip: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.

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