Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the 4 lamb shanks by patting them dry with paper towels and setting them aside on a clean surface.

2. 2

   In a large mixing bowl, combine 4 finely minced lemongrass stalks, 8 minced garlic cloves, 2 inches of grated fresh ginger, 0.25 cup of fish sauce, 2 tablespoons of palm sugar, 2 tablespoons of chili garlic sauce, 1 tablespoon of five-spice powder, and 0.25 cup of vegetable oil to form a robust marinade.

3. 3

   Thoroughly coat the 4 lamb shanks with the prepared marinade, ensuring complete coverage, then cover the bowl and refrigerate for a minimum of 4 hours or preferably overnight.

4. 4

   Prepare your fire-roasting pit or grill for indirect medium heat, aiming for a consistent temperature of 300 to 325 F (150-160 C); position a large drip pan underneath where the lamb shanks will cook.

5. 5

   Carefully place the marinated lamb shanks onto the grill grates over indirect heat, adding 2 cups of coconut water or chicken broth to the drip pan to maintain moisture during cooking.

6. 6

   Continue to fire-roast the lamb shanks for approximately 2 to 2.5 hours, rotating them every 30 to 45 minutes, until the internal temperature reaches 200 F (93 C) and the meat is exceptionally tender and easily separates from the bone.

7. 7

   Remove the cooked lamb shanks from the heat and allow them to rest, loosely tented with foil, for 15 minutes before serving; garnish each serving with 0.5 cup of chopped fresh cilantro, 0.25 cup of chopped fresh mint, 0.25 cup of chopped fresh basil, and 1 lime wedge per plate.