Lamb shanks always make me think of winter and, to be honest, it’s the only time I really feel like cooking them.
With that in mind, I thought it might be nice to bring some summery flavours to this wintery dish. I’ve given the shanks an Asian twist with Thai green curry paste, ginger, coconut milk and a scattering of fresh coriander.
INGREDIENTS
• 80 ml (21/2 fl oz/1/3 cup) olive oil
• 4 lamb shanks
(1 kg/2 lb 4 oz in total)
• 3 brown onions, sliced
• 2 tablespoons green curry paste
• 1 tablespoon finely grated
fresh ginger
• 1 tablespoon ground turmeric
• 90 g (31/4 oz/1 bunch) coriander
(cilantro), rinsed well
• 270 ml (91/2 fl oz) coconut milk
• 500 g (1 lb 2 oz) baby kipfler
(fingerling) potatoes, scrubbed
and halved
• 300 g (101/2 oz) green beans,
trimmed and halved lengthways
• 2 tablespoons lemon juice
METHOD
Heat 2 tablespoons of the olive oil in a large flameproof casserole dish or deep-sided frying pan over high heat and cook the lamb shanks until browned all over. Transfer the shanks to a plate lined with paper towel to drain.
Heat the remaining oil in the casserole dish over medium heat and add the onion, curry paste, ginger and turmeric. Finely chop the roots and stems of the coriander and add them to the onion, stirring to combine. Cook for 5 minutes, or until the onion is light golden, then pour in 250 ml (9 fl oz/1 cup) water. Return the lamb shanks to the dish.
Cook the shanks for 30 minutes, then pour the coconut milk into the dish and add the potatoes. Cover and cook over low heat for 1 hour, then add the green beans and cook for a further 15 minutes.
Just before serving, drizzle the lemon juice over the shanks and scatter with the coriander leaves.
SERVES 4
