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Braised lamb shanks with Thai red curry sauce

Braised lamb shanks with Thai red curry sauce

Serves

4

Prep Time

15

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

Method

  • 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.

Tips

  • 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
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