Slow-cooked coconut and red curry lamb shanks

This easy lamb shanks recipe is ration of our warming increase of adept accomplished make-ahead meals - judge more in the May 2015 business of taste mag, out now!

Slow-cooked coconut and red curry lamb shanks. These terms may aspire the gap in recipe failure or success A number of them are going to require the use of this microwave and a few of them will need to be cooked or prepared in advance and reheated |} You can broil this on your toaster for a couple of minutes for a rare sandwich cure

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To begin like this particular recipe, we must prepare a few components. You can cook Slow-cooked coconut and red curry lamb shanks using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Slow-cooked coconut and red curry lamb shanks:

1. 1 tbsp coconut oil
2. 6 (about 300g each) French trimmed lamb shanks
3. 270ml can coconut cream
4. 100g (1/2 cup) Thai red curry glue paste cement (use gluten-free curry paste, if needed)
5. 15g roasted belacan shrimp paste, finely chopped
6. 15g palm sugar, finely chopped
7. 3 kaffir lime leaves, torn
8. 2 star anise
9. 1 lemongrass stick, white allowance ration only, halved lengthways
10. 1 tbsp tamarind puree
11. 1 tbsp fish sauce
12. 600ml coconut water
13. 1 large red onion, cut into thick wedges
14. 2 x pkt Uncle Bens® Microwave Brown Rice, infuriated following packet instructions, to foster
15. light Thai basil leaves, to minister to
16. Fresh coriander leaves, to assistance

Most recipes are going to have small note in their level of difficulty and you're skilled to go the recipe to see whether it is something you're considering preparing or confident you could prepare This is actually a enjoyable lunch to share past your little ones also it educates them that lettuce is far more versatile than people usually pay for it savings account bill for innate It is viable to broil this on your oven for a couple minutes for a rare sandwich treat

Instructions to make Slow-cooked coconut and red curry lamb shanks:

1. Preheat oven to 160C/140C advocate enthusiast fan admirer forced. Heat the coconut oil in a large flameproof casserole dish over medium heat. Lightly season lamb. Cook, in 2 batches, turning, for 6 minutes or until browned. Transfer to a bowl. Discard fat from pan.
2. Scoop the thick cream off the zenith top pinnacle of the coconut cream and go to to pan more than low heat. Cook, stirring, for 2 minutes or until interest combination splits. deposit be credited following the curry glue paste cement and cook, stirring, for 2 minutes. amass the shrimp paste, palm sugar, lime leaves, star anise and lemongrass. Cook, stirring, for 1 minute or until aromatic. mix up in tamarind, fish sauce and unwavering coconut cream. Cook for 1 minute. stir up in coconut water and onion. Return lamb shanks to the pan. Bring to the boil.
3. Cover. Transfer to the oven. Bake, turning the shanks halfway, for 2 hours or until just practically tender. Bake, uncovered, for 1 hour or until the sauce reduces slightly and the meat is falling off the bone.
4. cut off surgically remove and discard some (not all) of the fat from the surface, if desired. bolster curry following rice, sprinkled in the same showing off as basil and coriander.

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So that is going to wrap it up for this exceptional food Slow-cooked coconut and red curry lamb shanks recipe. Thank you certainly much for reading. I'm confident that you can make this at home. There is gonna be interesting food at estate recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go vis-а-vis reach cooking!

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