This dish brings all the salty, spicy, sour, sweet flavours of Thai food matched with fall off the bone Lamb, for a delicious mouth watering result. We love Thai food in our house, it always goes down a treat and is a tasty fakeaway option. This lamb shank red Thai curry is a fantastic meal for the family or to wow your friends. This recipe is super simple tor recrate. You can prepare it during the day prior to your guest arriving. Filling your home with the amazing aromas of the East, making everyone’s mouth water as they walk through the door.
You can make your own Thai curry pastes, but there are some amazing pastes available at your Asian store or supermarket. I use the Mae Ploy brand as it has a great flavour and a good kick of chilli.
Cooking your shanks in the Thai curry sauce gives the meat the most amazing flavour. It also adds a real rich deep flavour to your sauce, a great one pot meal. For a perfect meal serve it shared style, topped with crispy shallots and a bunch of fresh coriander. Accompanied with a bowl of steamed jasmine rise and some Asian greens. Delicious!
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Cooking with Lamb shanks.
The shank is the lower cut of the leg of lamb and can be taken from the front or hind legs. The difference between the front and hind leg is the front shank may contain a part of the shoulder whereas the hind shank is just the hind leg. Talk to your local butcher and they will sort you out with the best option.
Due to the work the hind legs do on the animal the muscle is much tastier. Shanks need to be slow cooked until they are just falling off the bone. Lamb shanks cook down to be an amazingly tender cut and full of gelatina’s flavour. Perfect for a cold winter’s night.
The shank cut is very versatile and can be flavour with what you choose to slow cook in. Using a traditional onion, garlic, carrot, celery with stock and red wine as your braising base is another great method. You can use any leftover meat in so many ways, you can pull the meat off the bones and use in a heart warming pasta dish the following day, by using the braising liquid as the sauce and adding a bit of shaved parmesan and gremolata. The options are endless with this tasty cut.
This delicious Lamb shank red Thai curry is well worth the effort, let me walk you through how to recreate it. Trust me you won’t be disappointed!
Lamb shank red Thai curry
- 2 Lamb Shanks (hind quarter)
- 50 g Red Thai curry paste
- 2 Tins Coconut cream
- 3 ea Kaffir lime leaf
- 2 Tbsp Palm sugar (grated)
- 2 Tbsp Fish sauce
Garnish with: (Optional)
- Chilli (Sliced)
- Spring onions (Sliced)
- Coriander (chopped)
- Crispy shallots
- Preheat your oven to 140 deg C
- Using a cast iron deep dish, place onto your stove on a high heat. Brown all sides of your lamb shanks, once browned remove from the dish and drain off any excess oil.
- Place the dish back onto a low heat and add your Thai curry paste, cook for a couple of minutes then add 1 tin of your coconut cream.
- Bring to a simmer, use a whisk to stir in your paste. Once simmering add your 2nd tin of coconut cream and your kaffir lime eaves, stir through.
- Then add the shanks to the sauce. Bring to the boil, place a lid on then put into the oven.
- Cook on the low heat for 4 hours. Your lamb shanks should be tender and just about falling off the bone.
- Once cooked remove from oven and remove the shanks from the sauce.
- Now its time to adjust your sauce. Add the grated palm sugar and fish sauce, stir through until dissolved. You want a slightly sweet, salty and spicy sauce.
- Place the shanks back in the sauce and add garnishes.
- Serve with steamed jasmine rice and wok fried Asian greens.