Recipe Thai-style lamb shanks : Delicious Food and Suitable for Eating with Family

Recipe Thai-style lamb shanks : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Thai-style lamb shanks have been designed to be as simple and easy as possible to put into practice with family. With 20m prep, 6 serving, level. Alergi: Contains peanuts, tree nuts, milk, fish and shellfish..

Take the flavours of a family-favourite curry, add lamb shanks, and you've got a winter favourite that everyone will love. After serving the kids you can add some sliced chilli for a spicy kick!

Ingredients:

21 Ingredients

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  60ml (1/4 cup) peanut oil
  
  
  


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  6 French-trimmed lamb shanks
  
  
  


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  2 bunches spring onions, trimmed, peeled
  
  
  


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  625ml (2 1/2 cups) Massel vegetable liquid stock
  
  
  


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  60g (1/3 cup, lightly packed) brown sugar
  
  
  


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  5 cardamom pods, crushed
  
  
  


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  3 fresh bay leaves
  
  
  


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  1 cinnamon stick
  
  
  


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  1/3-1/2 cup pineapple juice, to taste
  
  
  


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  2 tbsp fish sauce
  
  
  


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  2 tbsp tamarind puree
  
  
  


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  Coconut cream, to drizzle
  
  
  


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  Fresh red chilli, sliced, to serve
  
  
  


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  Fresh coriander sprigs, to serve
  
  
  


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  Green shallots, thinly sliced, to serve
  
  
  


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  Steamed rice, to serve
  
  
  



• Curry paste



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  2 tsp coriander seeds
  
  
  


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  1 tsp cumin seeds
  
  
  


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  5 cloves
  
  
  


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  40g (1/4 cup) salted roasted peanuts
  
  
  


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  4 tbsp massaman curry paste
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

4 Method Steps

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  Step 1
  
  
  
  
  For the curry paste, place coriander seeds, cumin seeds and cloves in a small frying pan. Cook over medium-high heat, shaking pan occasionally, for 2 minutes or until aromatic. Transfer to a small food processor and add the peanuts. Process to a coarse powder. Add the curry paste and process until smooth.
  
  
  


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  Step 2
  
  
  
  
  Heat 2 tablespoons of the oil in a large heavy based flameproof casserole dish over medium-high heat. Cook the shanks, in 2 batches, turning, for 8 minutes or until golden. Transfer to a plate. Add remaining oil to pan. Cook onions, stirring occasionally, for 5 minutes or until golden. Use a slotted spoon to transfer to a bowl. Set aside.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 180C/160C fan forced. Add curry paste to dish. Reduce heat to low. Cook, stirring, for 2 minutes or until aromatic. Add the stock, sugar, cardamom, bay leaves and cinnamon. Place over high heat. Return shanks to dish. Bring to the boil. Cover and bake for 1 hour and 45 minutes or until the meat starts to fall from the bone.
  
  
  


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  Step 4
  
  
  
  
  Transfer the shanks to a large plate. Place the casserole dish on high heat. Simmer for 10 minutes or until liquid has reduced and thickened slightly. Stir in pineapple juice. Season with the fish sauce and tamarind. Add the shanks and onions. Simmer to warm through. Drizzle with coconut cream. Top with chilli, coriander and green shallot. Serve with the rice.
  
  
  

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