Serves 4

1 tbsp vegetable oil

4 large frenched lamb shanks

1 bunch coriander with roots  

5 eschalots, peeled, finely chopped

2 garlic cloves, crushed

½ cup Thai red curry paste

400ml coconut milk

1 cup chicken stock

1 tbsp fish sauce

2 tbsp lime juice

4 kaffir lime leaves

Thai basil leaves, to serve

steamed jasmine rice, to serve

1 Preheat oven to 180˚C. Heat oil in a large, deep ovenproof casserole dish over medium-high heat. Add 2 shanks and cook for 10 minutes or until browned on all sides. Transfer to a plate. Cook remaining lamb shanks and transfer 
to plate.

2 Cut 3cm of stalks and roots from coriander. Wash well and finely chop. Wrap remaining coriander in plastic film and refrigerate to serve. Add eschalots, garlic, coriander root and stalk to casserole. Cook for 3 minutes or until softened.

3 Stir curry paste into casserole and cook for 1 minute or until aromatic. Pour coconut milk, stock, fish sauce and lime juice into casserole and bring to the boil.

4 Return shanks to casserole with lime leaves. Cover and place in oven. Cook for 1½-2 hours or until meat is very tender. Remove lid and cook for a further 15 minutes.

5 Spoon rice onto a large serving plate. Top with a shank, sauce, sprigs 
of coriander and Thai basil leaves.  

Note: The flavour of curry pastes 
varies greatly between brands. Taste 
before adding to pan.