Servings: 4
INGREDIENTS
4 American Lamb foreshanks, trimmed
Marinade:
1-1/2 Cups coconut milk
1/2 Cup cream of coconut
2 Limes, juice and grated zest
2 to 3 Tablespoons thai green curry paste
1/4 Cup white soy sauce
1 green or red chile, minced
Lemongrass, tender white end only, peeled,
2 Stalks crushed, chopped
3 Tablespoons diced fresh ginger
1 Tablespoons candied ginger
6 Leaves Thai basil
2 Tablespoons grapeseed oil
1 Small white onion
8 Shiitake mushrooms, stems removed, sliced
1 Cup white wine
DIRECTIONS
METHOD:
Trim shanks of excess fat and sinew; place in large dish.
In a separate bowl, combine coconut milk, cream of coconut, lime juice, lime zest, curry paste, soy sauce, chili, lemongrass, fresh ginger, candied ginger and basil; mix well. Pour over shanks. Place lamb and marinade in vacuum bags; seal and marinate for 1-1/2 hours (or use a large freezer plastic bag, seal well and rotate while marinating 3 hours). Drain lamb well; strain marinade, saving liquid.
Heat oil in large, heavy-bottomed pan. Add onion and mushrooms; sauté until soft. Add shanks; brown on all sides. Add marinade and wine; bring to a simmer. Reduce heat, cover and bake at 300°F for 3 to 4 hours or until very tender. Remove shanks, strain liquid into a saucepan and reduce.
Chef’s Note: Serve Thai Green Curry Shanks over rice with sauce.
Recipe and image provided by the American Lamb Board