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Braised lamb shanks with Thai red curry sauce

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8 Frenched lamb shanks
1/2 cup Thai red curry paste
1 cup Beef stock
400 ml Can coconut milk
1 Medium orange sweet potato, peeled and cubed
100 g Green beans, sliced
400 g Can baby corn spears, drained
1 Medium red capsicum, thinly sliced
2 tbsp Fish sauce
1 tbsp Brown sugar


1 Preheat the oven to 180°C. Brush lamb shanks with a little oil.
2 Heat 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.
3 Reduce 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.
4 Pour over the lamb shanks. Add the sweet potato. Cover the dish tightly with its lid or foil, place in the oven.
5 Cook 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.
6 Cooktop 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.
7 Stir occasionally; add water if needed during the cooking time to keep ingredients well covered.


1 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.
2 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