Coconut Curry Lamb Shanks — now this is slow-cooked indulgence at its finest. Think fall-off-the-bone tender lamb braised in a luscious coconut curry sauce, infused with warm spices and creamy richness. It’s the kind of dish that fills the house with the most irresistible aroma and makes dinner feel like a moment. Let’s get into it. 🍛🐑🔥
🥥 Coconut Curry Lamb Shanks
Ingredients (serves 4):
For the Lamb:
- 4 lamb shanks (about 1 lb each)
- Salt & pepper to season
- 2 tbsp oil (vegetable or coconut oil)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (or yellow if you prefer it milder)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 cinnamon stick (optional but lovely)
For the Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups beef or chicken broth
- Juice of 1 lime (plus zest if you’re feeling zesty)
- 1 tbsp brown sugar (balances the spice)
- 1 tbsp fish sauce or soy sauce
- Fresh cilantro, chopped (for garnish)
- Optional: sliced red chili for a bit of heat, or a swirl of yogurt when serving
Instructions:
- Season & Sear the Lamb:
- Pat the lamb shanks dry and season generously with salt and pepper.
- In a large Dutch oven or heavy pot, heat oil over medium-high heat.
- Sear lamb shanks until browned on all sides (about 3–4 minutes per side). Set aside.
- Build the Flavor Base:
- In the same pot, reduce heat to medium and add a bit more oil if needed.
- Sauté onion until golden and soft.
- Stir in garlic, ginger, curry paste, turmeric, coriander, cumin, and cinnamon stick.
- Cook for 1–2 minutes until everything is super fragrant.
- Add Liquid & Braise:
- Stir in coconut milk, broth, lime juice, brown sugar, and fish sauce.
- Nestle lamb shanks into the liquid.
- Bring to a simmer, cover, and transfer to a 325°F (165°C) oven.
- Braise for 2½–3 hours, turning lamb halfway through, until meat is meltingly tender.
- Finishing Touches:
- Remove shanks and set aside. Skim any excess fat from the surface.
- Simmer the sauce on the stovetop to thicken if needed.
- Taste and adjust with more lime, sugar, or salt to balance.
- Serve:
- Spoon sauce over shanks and garnish with cilantro and sliced chili.
- Serve with jasmine rice, coconut rice, or warm naan to soak up that glorious sauce.
🛎️ Serving Ideas:
- Add a side of roasted sweet potatoes or sautéed greens.
- For extra wow: drizzle a little coconut cream or mint yogurt on top.
💡 Pro Tips:
- If you’re prepping ahead, make it a day early — the flavor gets even better after resting overnight.
- No Dutch oven? You can slow-cook this on low for 6–8 hours or pressure cook for ~45 minutes.
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