Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by finely chopping 4 inches of fresh ginger, 8 garlic cloves, 4 small shallots, and the tender white parts of 2 lemongrass stalks, then combine these with 1 tablespoon of turmeric powder, 1.5 teaspoons of mild chili powder, 2 teaspoons of salt, and 1 teaspoon of black pepper in a mortar and pestle or food processor to form a smooth paste.

2. 2

   Score the fat cap of 4 lamb shanks and rub the entire ginger-garlic-lemongrass paste generously over each shank, ensuring even coverage, then allow the shanks to marinate for at least 2 hours in the refrigerator, or preferably overnight.

3. 3

   Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius), then heat 2 tablespoons of cooking oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat and sear all 4 marinated lamb shanks until deeply browned on all sides, approximately 3-4 minutes per side.

4. 4

   Remove the seared lamb shanks from the pot, deglaze the pot with a splash of water, then stir in 4 tablespoons of fish sauce, 3 tablespoons of tamarind paste, 2 tablespoons of palm sugar, and 3 cups of chicken stock, bringing the mixture to a gentle simmer and stirring until the sugar dissolves.

5. 5

   Return the seared lamb shanks to the pot, ensuring they are partially submerged in the liquid, then cover the pot tightly and transfer it to the preheated oven to slow roast for 3 hours, turning the shanks once halfway through the cooking time.

6. 6

   After 3 hours, remove the lid, increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius), and continue to roast for another 30-45 minutes, basting occasionally with the pan juices, until the lamb is fork-tender and the sauce has reduced and thickened into a luscious glaze.

7. 7

   Carefully remove the tender roasted lamb shanks from the oven and allow them to rest in the pot for 15 minutes before serving with the reduced aromatic sauce.