Recipe

Red curry lamb shanks

Spice up dinner tonight with these juicy and succulent red curry lamb shanks - full of delicious Asian inspired flavour, this dish is sure to become a family favourite!

Aug 03, 2015 2:26am
  • 8 hrs 40 mins cooking
  • Serves 6
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Ingredients

Red curry lamb shanks
  • 2 tablespoon vegetable oil
  • 6 french-trimmed lamb shanks (2kg)
  • 1 large kumara (orange sweet potato) (500g), chopped coarsely
  • 3 fresh kaffir lime leaves, shedded thinly
  • 1 large brown onion (200g), chopped finely
  • 2 tablespoon red curry paste
  • 1 2/3 cup (400ml) canned coconut cream
  • 2 cup (500ml) chicken stock
  • 2 tablespoon fish sauce
  • 375 gram snake beans, chopped coarsley
  • 1 cup loosely packed fresh coriander leaves
  • 2 tablespoon lime juice

Method

Red curry lamb shanks
  • 1
    Heat half the oil in a large frying pan; cook lamb, in batches, until browned all over. Place lamb in a 4.5-litre (18-cup) slow cooker, add kumara and lime leaves.
  • 2
    Heat remaining oil in same pan; cook onion, stirring, until soft. Add paste; cook, stirring, until fragrant. Add coconut cream; bring to the boil. Remove pan from heat; stir in stock and sauce, pour over lamb. Cook, covered, on low, about 8 hours.
  • 3
    Add beans to cooker; cook, covered, on high, about 15 minutes. Stir in coriander and juice; season to taste.

Notes

Serve with steamed rice. Suitable to freeze at the end of step 2. Red curry paste is available in various strengths. Use whichever one suits your spice-level tolerance best. If you can’t find snake beans, use regular green beans instead.

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