Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a mortar and pestle or food processor, combine 3 stalks of roughly chopped lemongrass, 1.5 inch piece of peeled galangal, 3 peeled medium shallots, 6 peeled garlic cloves, 2 red bird's eye chilies, and 1 inch piece of fresh peeled turmeric until a coarse paste forms.

2. 2

   Add 3 tablespoons of harissa paste, 5 torn kaffir lime leaves, 3 tablespoons of fish sauce, and 2 tablespoons of palm sugar to the paste, mixing thoroughly to combine all the aromatics and seasonings.

3. 3

   Heat 2 tablespoons of cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown all sides of 4 lamb shanks (approximately 1.5 to 2 kilograms total) until deeply caramelized, then remove the shanks and set aside.

4. 4

   Reduce the heat to medium, add the prepared aromatic paste to the pot, and cook, stirring constantly for 3 to 4 minutes until very fragrant, scraping up any browned bits from the bottom of the pot.

5. 5

   Return the browned lamb shanks to the pot, pour in 1 can (400 ml) of full-fat coconut milk and 2 cups (480 ml) of chicken or beef broth, ensuring the shanks are mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer, cover the pot tightly, then reduce the heat to low and braise for 2 hours, turning the shanks occasionally to ensure even cooking and tenderness.

7. 7

   Add 2 large peeled and cubed potatoes and 2 medium peeled and sliced carrots to the pot, stirring gently, and continue to braise for another 1 to 1.5 hours, or until the lamb is fork-tender and the vegetables are cooked through.

8. 8

   Stir in the juice of 1 fresh lime just before serving, then garnish generously with 1/4 cup of fresh chopped cilantro and 1/4 cup of crushed peanuts.