Thai-Curried Lamb Shanks With Cilantro Rice

May 31, 2023May 31, 20230 0
Thai-Curried Lamb Shanks With Cilantro Rice
in Main

Prep

30 min

Cook

2 hrs 30 min

Ready In

3 hrs

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 lamb shanks
2 tablespoons canola oil or 2 tablespoons grapeseed oil
1 white onion
1 cup white wine ( I prefer red , original recipe calls for white ) or 1 cup red wine ( I prefer red , original recipe calls for white )
1 can coconut milk
1 lime , juice and grated zest
2 tablespoons thai green curry paste ( buy or make your own , I prefer yellow curry paste )
2 stalks fresh lemongrass , tender white end only , peeled , crushed and chopped
3 tablespoons diced fresh ginger
1/2 cup chopped fresh cilantro
2 -3 tablespoons canola oil or 2 -3 tablespoons grapeseed oil
1 tablespoon rice vinegar
1 cup jasmine rice ( I use Thai Jasmine Brown Rice ) or 1 cup short grain rice ( I use Thai Jasmine Brown Rice )
2 -3 cups water ( for cooking rice )

Nutrision Information

Servings Per Recipe
4
Calories
794
Sugar
3g
Fat
47g
Thai-Curried Lamb Shanks With Cilantro Rice is a delicious and exotic dish that is perfect for impressing dinner guests or treating yourself to something special. The lamb shanks are braised in a fragrant and flavorful sauce that features coconut milk, green curry paste, and lemongrass. The result is tender, juicy meat that is infused with the bold flavors of Thai cuisine. The cilantro rice is a refreshing and herbaceous side that balances out the richness of the lamb. This recipe may take some time to prepare, but the results are definitely worth it for anyone looking for a hearty and flavorful meal.

Instructions

1.Preheat the oven to 350°F.
2.In a large Dutch oven, heat the canola or grapeseed oil over medium-high heat. Add the lamb shanks and cook, turning occasionally, until browned on all sides.
3.Remove the lamb shanks from the pot and set aside. Add the white onion to the pot and cook until softened.
4.Add the white or red wine, coconut milk, lime juice and zest, curry paste, lemongrass, ginger, and cilantro to the pot. Stir to combine.
5.Return the lamb shanks to the pot, making sure they are fully submerged. Cover the pot and transfer to the oven.
6.Bake for 2-2.5 hours, or until the lamb shanks are tender and falling off the bone.
7.While the lamb is cooking, make the cilantro rice. In a separate pot, combine the canola or grapeseed oil, rice vinegar, and rice. Add enough water to cover the rice by about an inch.
8.Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
9.Fluff the rice with a fork and stir in the chopped cilantro. Serve alongside the lamb shanks.

PROS

This dish is bursting with flavor, thanks to the combination of Thai green curry paste, lemongrass, and ginger.

The lamb shanks become incredibly tender and flavorful when slow-cooked in the curry sauce.

Cilantro rice is a fragrant and tasty side that pairs perfectly with the lamb.

CONS

Lamb shanks can be expensive and may not be easily accessible in some areas.

This recipe takes several hours to make, so it’s not ideal for a quick weeknight meal.

HEALTH & BENEFITS

Lamb is a rich source of high-quality protein and is also an excellent source of essential vitamins and minerals, including iron, zinc, and vitamin B12.
Coconut milk contains medium-chain triglycerides, which can help boost metabolism and promote weight loss.
Ginger has anti-inflammatory properties and may help alleviate nausea and joint pain.

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