Lamb Shank Braised with Green Curry and Vegetables

Name: Lamb Shank Braised with Green Curry and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings chiles; 4 servings cilantro; 4 servings dried shrimp; 4 servings extra virgin olive oil; 4 servings fish sauce; 4 servings galangal; 4 servings garlic; 4 servings lamb shanks; 4 servings lemongrass; 1 leave lime; 4 servings Salt; 4 servings shallots; 4 servings sugar

You can never have too many main course recipes, so give Lamb Shank Braised with Green Curry and Vegetables a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 40g of protein, 20g of fat, and a total of 407 calories. From preparation to the plate, this recipe takes around 45 minutes. com. Head to the store and pick up chiles, fish sauce, extra virgin olive oil, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.

Instructions

Put the ingredients in a blender. Blend until the consistency of a fine paste, scraping down the sides of the bowl as necessary.

Equipment you will use

Blender

Bowl

Rub all but cup of the curry paste onto the lamb shanks. Cover both the lamb shanks and the curry paste and refrigerate overnight.

Ingredients you will need

Curry Paste

Lamb Shanks

Dry Seasoning Rub

Heat half the oil in a large skillet over high heat. Season the lamb with salt and pepper and add to the pan. Sear until nicely browned, then turn and sear the other side.

Ingredients you will need

Salt And Pepper

Lamb

Cooking Oil

Equipment you will use

Frying Pan

Remove from the heat and set aside.

Put the lemongrass, galangal, chiles, lime leaves, and cup of the cilantro leaves in a piece of cheesecloth. Wrap and secure the sachet with kitchen string.

Ingredients you will need

Fresh Cilantro

Lime Leaves

Lemon Grass

Galangal

Chili Pepper

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

Heat the remaining 1 tablespoons oil in a large deep pot or Dutch oven, which can later be covered, over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook until softened, about 5 minutes.

Ingredients you will need

Onion

Add the reserved curry paste and cook, stirring occasionally, until fragrant, about 3 minutes.

Ingredients you will need

Curry Paste

Add the lamb shanks, stock, 1 cup of the coconut milk, and the sachet. Bring to a boil and then lower the heat and simmer, partially covered, until the meat is falling off the bone, at least 1 hour and probably longer.

Ingredients you will need

Coconut Milk

Lamb Shanks

Stock

Bone

Meat

Remove the meat to another platter, cover, and refrigerate until serving time.

Ingredients you will need

Meat

Remove the sachet and chill the sauce, covered, in the refrigerator. When it has chilled, remove the fat with a spoon.

Ingredients you will need

Sauce

Meanwhile, fill a large bowl with water and ice and set aside. Bring a small pot of water to a boil and add the remaining cilantro leaves (reserving the sprigs for garnish). As soon as the water returns to a boil, drain the leaves and transfer to the ice water, reserving the cooking liquid. When cold, drain again, and put the leaves in a blender with 2 tablespoons of the reserved liquid. Pure until smooth and set aside.

Ingredients you will need

Fresh Cilantro

Water

Ice

Equipment you will use

Blender

Bowl

Pot

Fill a large bowl with water and ice and set aside. Bring a large pot of water to a boil.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Pot

Add the carrots, turnips, scallions, peas, and beans and cook just until tender, about 3 minutes. Immediately transfer to the ice water, drain, and set aside.

Ingredients you will need

Water

Green Onions

Carrot

Turnip

Beans

Peas

Bring the skimmed sauce back to a steady simmer in a large saucepan.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Add the meat and eggplant and cook until the meat is reheated and the eggplant tender, about 15 minutes. Stir in the cilantro pure and remaining cup coconut milk.

Ingredients you will need

Coconut Milk

Cilantro

Eggplant

Meat

. Melt the butter in a skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the carrots, turnips, scallions, peas, and beans, season to taste with salt, and saut to reheat.

Ingredients you will need

Green Onions

Carrot

Turnip

Beans

Peas

Salt

Put the lamb in the center of the serving plates. Spoon the eggplant and green curry sauce and the sauted vegetables around the lamb, garnish with cilantro sprigs, and serve.

Ingredients you will need

Curry Sauce

Vegetable

Cilantro

Eggplant

Lamb

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Equipment

Ingredients

Servings:

4servings

chiles 4servings

cilantro 4servings

dried shrimp 4servings

extra virgin olive oil 4servings

fish sauce 4servings

galangal 4servings

garlic 4servings

lamb shanks 4servings

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.