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Braised lamb shanks in yellow curry recipe
- Cuisine: Thai
Fan of lamb shanks? Why not try our traditional braised lamb shanks recipe.
Or perhaps you'd prefer Gabriel Gaté's French-style lamb shanks with thyme and olives.
Ingredients
Lamb shanks
12 lamb shanks, French trimmed
Oil for sealing
1 carrot, chopped
2 brown onions, peeled and chopped
2 stems celery, leaves removed and chopped
Sea salt to season
Water to cover shanks
Curry paste
6 dried red chillies, deseeded and soaked until soft, squeeze dry
3 slices galangal
5 garlic cloves
3 shallots or half red onion, sliced
2 tbsp lemongrass, sliced
6 coriander roots, sliced
1 tspn shrimp paste
1 tspn turmeric
¼ cup vegetable oil, for frying
Seasoning
6 tbsp fish sauce
4 tbsp palm sugar
6 kaffir lime leaves
6 cups coconut milk
Preparation
Lamb shanks
In a very hot saucepan, large enough to fit the shanks upright, seal all shanks in a little oil and season with sea salt.
Remove from the pan.
Add vegetables to saucepan, stand shanks upright on vegetables.
Cover with water, bring to boil lower heat until just simmering.
Cover and let simmer for approximately 2 hours or until tender.
Curry paste
Pound all ingredients together in a mortar and pestle until a smooth paste forms.
Curry sauce
Over medium heat, gently fry curry paste in vegetable oil, until aromatic. Gradually add coconut milk. Add palm sugar, fish sauce, kaffir lime leaves and cook gently.
Stir occasionally until it reduces by half. Add hot shanks and serve with toasted bread or steamed jasmine rice.
If you enjoyed this Braised lamb shanks in yellow curry recipe then browse more Thai recipes, curry recipes and our most popular hainanese chicken rice recipe.
Thai Restaurants
Displaying 10 of 822 Thai Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Bank's Thai Restaurant | Enmore | |
| 2. | Pavilion Hotel | Sydney | |
| 3. | Asian Gateway | Nightcliff | |
| 4. | Ayutthaya | Belconnen | |
| 5. | Dickson Asian Noodle House | Dickson | |
| 6. | Lemon Grass Thai City | City | |
| 7. | Sukothai | Yarralumla | |
| 8. | Thai Amarin | Kingston | |
| 9. | Thai Garden | Dickson | |
| 10. | Three Mothers Thai | City |
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Hot Tips
Bringing meat to room temperature
Always bring your meat (this does not apply to minced meat) to room temperature before cooking it. This will allow for the exterior of the meat to brown nicely when it comes into contact with heat.
Glossary
Bearnaise Sauce
Made with a reduction of shallots, tarragon, and white wine and combined with egg yolks, butter and seasoning. Served mainly with grilled meats and fish.
