Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the kroeung paste, combine the thinly sliced 2 stalks of lemongrass, sliced 2-inch piece fresh galangal, thinly sliced 8 kaffir lime leaves, sliced 1 tablespoon fresh turmeric root, 6 peeled cloves of garlic, 4 chopped shallots, and 3-4 rehydrated and deseeded dried red chilies in a mortar and pestle or food processor, grinding until a fine, aromatic paste forms.

2. 2

   Season the 4 lamb shanks generously with salt and black pepper, then heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pan over medium-high heat, searing each lamb shank until deeply browned on all sides, then remove and set aside.

3. 3

   Add the remaining 2 tablespoons of vegetable oil to the same pan over medium heat, then add the prepared kroeung paste and sauté for 5-7 minutes, stirring constantly, until incredibly fragrant and slightly darker in color.

4. 4

   Transfer the sautéed kroeung paste to a large clay pot, then nestle the seared 4 lamb shanks into the pot, adding 2 cups of water or unsalted chicken broth, 2 tablespoons of fish sauce, 1 tablespoon of shaved palm sugar, and the full 400 milliliters can of full-fat coconut milk.

5. 5

   Bring the liquid to a gentle simmer on the stovetop, then cover the clay pot and transfer it to a preheated 300°F (150°C) oven, allowing it to braise slowly for 2 hours, turning the shanks once halfway through.

6. 6

   After 2 hours, carefully add the 2 medium taro roots cut into 1-inch chunks to the clay pot, ensuring they are submerged in the liquid, then return the covered clay pot to the oven and continue to braise for another 60-90 minutes, or until the lamb is fork-tender and the taro is soft.

7. 7

   Taste the braising liquid and adjust seasoning with additional fish sauce or palm sugar as needed, ensuring a balance of salty, sweet, and umami flavors.

8. 8

   Garnish the Clay Pot Lamb Shank Kroeung with Taro generously with 1/2 cup of fresh holy basil leaves just before serving, offering fresh chilies or lime wedges on the side for individual preference.