Eco Living Health Aware recipes

Thai Style Lamb Shanks with Jasmine Rice

Melt in the mouth lamb shanks meet spicy Thai coconut broth over fragrant jasmine rice.

Serves 4

 

 

Marinade

  • Coconut milk 1 can
  • Turmeric 1 tbspn ground
  • Cumin 2 tspns ground
  • Coriander fresh 2 tbspns chopped
  • Limes 3 juiced & skin chopped into chunks
  • Red curry paste 1 tbspn
  • Garlic 2 cloves finely sliced
  • Ginger 1 tbspn fresh chopped
  • Soy sauce1 tbspn
  • Fish sauce1 tbspn
  • Sea salt & black pepper to taste
  • Lamb 4 shanks
  • 250g jasmine rice
  • Coriander 1 tbspn chopped fresh

Method

  1. Make your marinade & cover lamb shanks in a sealed container that you can place in your fridge for a day or two, remembering to rub salt into the shanks to begin with.
  2. When you are satisfied that your shanks are well marinated you can get ready to slow roast.
  3. Preset oven to a low 150 degrees.
  4. Place shanks in a shallow baking dish & cover with a couple of cupfuls of marinade.
  5. Cover with grease proof paper & then foil, before slow baking for at least 3 hours
  6. Cook rice about 20 minutes before the lamb is ready
  7. Finish with spicy coconut broth made from excess marinade with some fresh coconut cream.
  8. Place shank on a bed of rice & sprinkle with coriander and black pepper.

©Eco Living Magazine.