ROASTED THAI LAMB SHANKS
with sweet potatoes
i'm not really a good food photographer.... sorry!
- 1/2 cup fresh thai basil leaves (* 2 tsp dried regular basil OR 1/2 cup fresh cilantro)
- 1/2 cup fresh mint leaves (from the garden!)
- 4-5 kaffir lime leaves (* 1/4 tsp lime zest)
- 1 sprig fresh lemon grass, diced (* 1 Tbsp lemongrass paste)
- 1/2 cup green onions, chopped
- 1 Tbsp thai red curry paste
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1-3 red thai chiles (ground dried or fresh, to personal spice level)
- 1 tsp salt
- 8 ounces coconut milk (about 2/3 of a standard can)
- 2 Tbsp fish sauce
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 lamb shanks (1-2lbs each)
- 2 large sweet potatoes, in 3/4 inch thick rounds
- 1/4 cup chicken, vegetable, or lamb stock
In a food processor, blend first ten ingredients (leaves through salt) into a paste. Blend in the coconut milk, fish sauce, oil and lime juice, scraping the sides as necessary. Pour into a gallon bag with shanks and allow to marinade at least 4 hours (all day/overnight is better!).
Preheat your oven to 400F. In a baking dish, place the potato rounds in the bottom, then place the shanks on top and cover all with the marinade. Roast for 65-75 minutes (medium-rare to medium-well, to your preference) until potatoes are cooked, turning the shanks over once half-way through.
Plate and cover the lamb shanks to rest and the potatoes on the side. Pour the drippings and stock into a small pan and simmer the gravy for 10 minutes, to thicken. Use a gravy strainer to rid yourself of some of the grease, then serve all!
Note: the original recipe calls for coconut milk to be added to the drippings for the gravy; I opted not to add the additional calories of the coconut milk, but you can if you want! I'm sure it would still be very very tasty!
Prep: 30 minutes
Inactive prep: 4+ hours
Cooking: 1.5 hours
Which style of cuisine is your favorite to eat? to cook?