Braised lamb shanks with Thai red curry sauce

Serves

Prep Time

Cook Time

120

Ingredients

8 Frenched lamb shanks

1/2 cup Thai red curry paste

1 cup Beef stock

400 ml Can coconut milk

1 Medium orange sweet potato, peeled and cubed

100 g Green beans, sliced

400 g Can baby corn spears, drained

1 Medium red capsicum, thinly sliced

2 tbsp Fish sauce

1 tbsp Brown sugar

Preheat the oven to 180°C. Brush lamb shanks with a little oil.
Heat a large frypan over a moderately-high heat. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish.
Reduce heat in pan and add a little extra oil, add the curry paste, cook stirring for 1 minute. Add the stock and coconut milk. Stir until the mixture boils.
Pour over the lamb shanks. Add the sweet potato. Cover the dish tightly with its lid or foil, place in the oven.
Cook for 1½-2 hours or until the lamb shanks are very tender. Add the vegetables, fish sauce and sugar in the last 30 minutes of cooking. Add a little water if needed.
Cooktop method: Place the browned lamb shanks and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender.
Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.

Simmer the lamb shanks gently and taste them to see if they’re ready. When it’s done the meat should be tender enough to fall from the bone with a fork.
Best lamb cuts for or casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg