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