Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 2 lamb shanks, totaling about 1.5 kilograms, with 2 tablespoons of Thai red curry paste and 1 tablespoon of vegetable oil for at least 4 hours or overnight.

2. 2

   Preheat your fire-roasting grill or oven to medium-high heat and sear the marinated lamb shanks for 10-15 minutes on all sides until well browned and slightly charred.

3. 3

   Transfer the seared lamb shanks to a large heavy pot or Dutch oven. Add 2 stalks of finely sliced lemongrass, 1 inch of thinly sliced galangal, 4 torn kaffir lime leaves, and the remaining 2 tablespoons of Thai red curry paste around the shanks.

4. 4

   Pour in 400 milliliters of full-fat coconut milk and 1 cup of water or chicken broth, ensuring the shanks are mostly submerged, then bring the mixture to a gentle simmer.

5. 5

   Cover the pot tightly and braise the lamb shanks for 2.5 to 3 hours, or until fork-tender, stirring occasionally and adding more liquid if needed to maintain a saucy consistency.

6. 6

   Stir in 3 tablespoons of fish sauce, 2 tablespoons of grated palm sugar, 1 tablespoon of tamarind paste, and 2 thinly sliced red bird's eye chilies, simmering for another 10 minutes to allow the flavors to meld.

7. 7

   Adjust the seasoning to achieve a balance of spicy, sour, salty, and sweet, then garnish the finished dish with 1/4 cup of fresh chopped cilantro before serving.