Thai Curried Lamb Shanks With Cilantro Rice Recipes

LAMB SHANKS MASSAMAN CURRY

Steps:

• Preheat oven to 180°C/350°F (160°C fan).
• Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
• Turn shanks to coat in sauce, then cover with foil.
• Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
• Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
• Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

LAMB SHANK MADRAS

Steps:

• Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
• Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

THAI-CURRIED LAMB SHANKS WITH CILANTRO RICE

Steps:

• Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
• Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
• When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
• Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.