Best Thai Curried Lamb Shanks With Cilantro Rice Recipes

Thai-Curried Lamb Shanks With Cilantro Rice image

Provided by mary134e

Categories Curries

Time 6h

Yield 4 serving(s)

Number Of Ingredients 14

4 (1 lb) lamb shanks
2 tablespoons canola oil or 2 tablespoons grapeseed oil
1 white onion
1 cup white wine (I prefer red, original recipe calls for white) or 1 cup red wine (I prefer red, original recipe calls for white)
1 (14 fluid ounce) can coconut milk
1 lime, juice and grated zest
2 tablespoons thai green curry paste (buy or make your own, I prefer yellow curry paste)
2 stalks fresh lemongrass, tender white end only, peeled, crushed and chopped
3 tablespoons diced fresh ginger
1/2 cup chopped fresh cilantro
2 -3 tablespoons canola oil or 2 -3 tablespoons grapeseed oil
1 tablespoon rice vinegar
1 cup jasmine rice (I use Thai Jasmine Brown Rice) or 1 cup short grain rice (I use Thai Jasmine Brown Rice)
2 -3 cups water (for cooking rice)

Steps:

Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

Thai Red Curried Lamb image

Provided by Baby Kato

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb leg of lamb, lean, boneless, cut into 1 1/2 inch cubes
2 tablespoons oil, peanut
1 onion, sweet, sliced
2 garlic cloves, crushed
2 -3 tablespoons curry, red thai
2/3 cup milk, coconut, canned
1 tablespoon brown sugar
1 pepper, sweet, red, thickly sliced
1/2 cup beef stock (or lamb stock)
1 tablespoon fish sauce, thai
2 tablespoons juice, lime, fresh
1 cup water chestnut, drained, canned
2 tablespoons cilantro, fresh, chopped
2 tablespoons basil, fresh, chopped
4 sprigs basil, fresh to garnish
4 cups jasmine rice, cooked

Steps:

Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
Add the meat and quickly stir fry until browned.
Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
Garnish with basil sprigs and serve with steamed jasmine rice.

Nutrition Facts : Calories 1069, Fat 25.2, SaturatedFat 8.7, Cholesterol 81.7, Sodium 570.9, Carbohydrate 168.9, Fiber 7.7, Sugar 6.3, Protein 36.9

Curry Lamb Shanks with Potatoes image

Provided by Sunny Anderson

Time 3h20m

Yield 4 servings

Number Of Ingredients 17

4 lamb shanks (about 6 pounds total)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon golden curry powder
1 teaspoon ground allspice
1/2 teaspoon paprika
3 cups frozen pearl onions (12 ounces), thawed
1 red bell pepper, seeded and chopped
3 cloves garlic, smashed
8 to 10 sprigs fresh thyme
1 scotch bonnet or habanero chile
4 cups chicken stock
1 pound red bliss or new potatoes, sliced in half
Right Rice, recipe follows
Chopped fresh cilantro leaves, for garnish
2 cups rice

Steps:

Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.