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Thai-flavoured Lamb Shanks

Thai-flavoured Lamb Shanks

This gluten-free Thai-flavoured Lamb Shanks recipe doesn't compromise on flavour, and will leave your family and friends asking for more.

Thai-flavoured Lamb Shanks

 

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

How to make Thai-flavoured Lamb Shanks

1 Preheat oven to 180C. 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.

Wine matches from MiNDFOOD Master Sommelier, Cameron Douglas for Thai-flavoured Lamb Shanks

Red curry paste and coconut milk can seduce almost anyone, add in lamb shanks, basil and kaffir lime flavours and this dish will win you lots of praise. The dish is heavy and quite rich with distinctive flavours from every ingredient. The wine match must therefore be in contrast to the complete dish, but also manage the power of the curry and coconut.

Traditional match: Domaine Soumade Cotes du Rhone 2017. From the southern Rhone Valley in France this grenache led wine is fleshy and fruity, soft easy tannins and moderate acidity. It will complement and weave in and out of the flavours of this dish with ease. $27.00

Fun match: Johanneshof Gewürztraminer 2018. For those who prefer a white wine with their red meat then this wine is a real treat. Weighty, lush, fruity and refreshing, contrasts and counter-balances any spice hit from the curry, is as fleshy and bold as the shank meat and binds the flavours of food and rice seamlessly. $28.00

Adventurous match: Achaval Ferrer Cabernet Sauvignon 2016. From the home of meat and red wine culture this bold and full-bodied red wine is more than a match for a red curry lamb shank. The tannins are soaked up by the coconut milk and core of fruit contrasts the juicy fleshy textures of the meat. $23.00

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