Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1.5 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear 2.5 kg of lamb shanks on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside.

2. 2

   Add the remaining 1.5 tablespoons of vegetable oil to the Dutch oven, then add 2 finely sliced large shallots, 4 minced garlic cloves, 1.5 tablespoons of grated fresh ginger, and 1 bruised stalk of lemongrass. Sauté for 3-4 minutes until fragrant.

3. 3

   Stir in 2 tablespoons of harissa paste, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground turmeric. Cook for 1 minute until aromatic, ensuring the spices do not burn.

4. 4

   Pour in 400 ml of full-fat coconut milk, 2 tablespoons of tamarind paste mixed with 3 tablespoons of warm water, 1 tablespoon of grated Gula Melaka, and 4 bruised kaffir lime leaves. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

5. 5

   Return the seared lamb shanks to the Dutch oven, ensuring they are partially submerged in the liquid. Add 500 ml of water or chicken stock and 1 teaspoon of salt.

6. 6

   Cover the Dutch oven tightly and braise in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls from the bone.

7. 7

   Carefully remove the lamb shanks from the pot and set aside; skim any excess fat from the surface of the sauce if desired, then reduce the sauce over medium-high heat on the stovetop for 10-15 minutes until thickened to your preference.

8. 8

   Return the braised lamb shanks to the thickened sauce and serve immediately, garnished with fresh coriander.