Braised Lamb Shanks with Thai Red Curry
Ingredients:
- 4 pcs. Lamb shanks
- Oil for sautéing
- 50 grms. Coriander, fresh
- 100 grms. Shallots
- 100 grms. Lemon grass
- 100 grms. Thai red curry
- 4 pcs. Kaffir lime leaves
- 4 liters lamb stock, chicken stock or water
- 250 ml. coconut cream
- Thai fish sauce
- Lime juice
- Sugar
- Salt
Cooking Procedure:
- Sauté coriander, shallots, lemon grass in oil.
- Add curry, then the lamb shanks.
- Cook briefly.
- Add kaffir lime leaves.
- Cover with stock or water and bring to a boil.
- Reduce to a simmer.
- Cook at medium heat until tender approximately for an hour.
- Add coconut cream and season with fish sauce, lime juice, sugar and salt.
- Serve hot.
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