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Braised lamb shanks with Thai red curry sauce



Prep Time


Cook Time



8frenched lamb shanks
½ cupThai red curry paste
1 cupbeef stock
400 mlcan coconut milk
1medium orange sweet potato, peeled and cubed
100 ggreen beans, sliced
400 gcan baby corn spears, drained
1medium red capsicum, thinly sliced
2 tbspfish sauce
1 tbspbrown sugar


1Preheat the oven to 180°C. Brush lamb shanks with a little oil.
2Heat a large frypan over a moderately-high heat. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish.
3Reduce heat in pan and add a little extra oil, add the curry paste, cook stirring for 1 minute. Add the stock and coconut milk. Stir until the mixture boils.
4Pour over the lamb shanks. Add the sweet potato. Cover the dish tightly with its lid or foil, place in the oven.
5Cook for 1½-2 hours or until the lamb shanks are very tender. Add the vegetables, fish sauce and sugar in the last 30 minutes of cooking. Add a little water if needed.
6Cooktop method: Place the browned lamb shanks and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender.
7Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.


Simmer the lamb shanks gently and taste them to see if they’re ready. When it’s done the meat should be tender enough to fall from the bone with a fork.
Best lamb cuts for or casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg

Recipe suggessions based on what you have in your fridge.

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