Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 lamb shanks dry with paper towels and season them generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   In a large Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat, then sear the seasoned lamb shanks on all sides until deeply browned, about 10-12 minutes total, and set them aside.

3. 3

   To the same pot, add 1 large chopped onion, 4 cloves of minced garlic, 2 inches of grated galangal, 1 stalk of bruised lemongrass, and 4 dried red chilies, cooking until fragrant for about 5 minutes.

4. 4

   Stir in 1 tablespoon of turmeric powder, 1 tablespoon of ground coriander, 1 teaspoon of cumin powder, 0.5 teaspoon of ground star anise, 2 cinnamon sticks, and 4 green cardamom pods, toasting for 1 minute until aromatic.

5. 5

   Return the seared lamb shanks to the pot, pour in 1 can (400ml) of full-fat coconut milk, 2 tablespoons of tamarind paste, 1 tablespoon of Gula Melaka (palm sugar), 0.5 cup of water, and 2 tablespoons of kerisik, bringing the mixture to a gentle simmer.

6. 6

   Cover the Dutch oven tightly and braise the lamb shanks in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone.

7. 7

   Remove the lamb and gently reduce the sauce on the stovetop over medium heat for 10-15 minutes until thickened to your desired consistency.