Lamb Shanks braised in Thai Yellow Curry

From starting to serving: 3.5 hours.  Active time: 40 minutes.

Serves 4. 

How the chefs explain it:

Brown the shanks then braise in curry paste and coconut milk, reduce then add veg. Serve over rice with garnishes.

 

  1. Coat the bottom of a large pot with vegetable oil over medium-high heat. Fry the lamb shanks, turning regularly till they are brown on all sides, then remove from the pan.
  2. In the same pan fry the onion until translucent (stir over medium heat for around 4 minutes), then add the curry paste and cook for a minute or so, until it starts to smell a little sweet and toasted.
  3. Return the shanks, lime leaves and dried chillis to the pot and ‘stir’ them around to coat them with the curry paste.
  4. Nestle the shanks together then add the coconut milk and fish sauce. If the shanks are not quite covered, add a little water.
  5. Bring everything to the boil then turn the heat to low. Cover the pot and leave to simmer for 2.5 hours.
  6. Remove the lid and bring the heat up to medium, boil for 20 minutes to reduce the sauce.
  7. Add the beans, corn and tomatoes and cook for another 10 minutes.  
  8. Serve with steamed rice, coriander, sliced chilli and lime cheeks.

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