Thai Style Lamb Shanks

Take the flavours of a family-favourite curry, add lamb shanks, and youve got a winter favourite that everyone will love. After serving the kids you can add some sliced chilli for a spicy kick!

The ingredient of Thai Style Lamb Shanks

• 60ml 1 4 cup peanut oil
• 6 french trimmed lamb shanks
• 2 bunches spring onions trimmed peeled
• 625ml 2 1 2 cups massel chicken style liquid stock
• 60g 1 3 cup lightly packed brown sugar
• 5 cardamom pods crushed
• 3 fresh bay leaves
• 1 cinnamon stick
• 1 3 1 2 cup pineapple juice to taste
• 2 tablespoons fish sauce
• 2 tablespoons tamarind puree
• coconut cream to drizzle
• fresh red chilli sliced to serve
• fresh coriander sprigs to serve
• green shallots thinly sliced to serve
• steamed rice to serve
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 5 cloves
• 40g 1 4 cup salted roasted peanuts
• 4 tablespoons massaman curry paste

The Instruction of thai style lamb shanks

• for the curry paste place coriander seeds cumin seeds and cloves in a small frying pan cook over medium high heat shaking pan occasionally for 2 minutes or until aromatic transfer to a small food processor and add the peanuts process to a coarse powder add the curry paste andu00a0process until smooth
• heat 2 tablespoons of the oil in a large heavy based flameproof casserole dish over medium high heat cook the shanks in 2u00a0batches turning for 8 minutes or until golden transfer to a plate add remaining oil to pan cook onions stirring occasionally for 5 minutes or until golden use a slotted spoon to transfer to a bowl set aside
• preheat oven to 180c 160c fan forced add curry paste to dish reduce heat to low cook stirring for 2 minutes or until aromatic add the stock sugar cardamom bay leaves and cinnamon place over high heat return shanks to dish bring to the boil cover and bake for 1 hour and 45 minutes or until the meat starts to fall from the bone
• transfer the shanks to a large plate place the casserole dish on high heat simmer for 10 minutes or until liquid has reduced and thickened slightly stir in pineapple juice season with the fish sauce and tamarind add the shanks and onions simmer to warm through drizzle with coconut cream top with chilli coriander and green shallot serve with the rice

Nutritions of Thai Style Lamb Shanks

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a