Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the Kroeung paste by blending or pounding 3 lemongrass stalks, 5 cm of galangal, zest of 1 kaffir lime, 2.5 cm of fresh turmeric, 4 garlic cloves, 2 large shallots, and 6 rehydrated dried red chilies into a fine paste.

2. 2

   Generously rub the Kroeung paste over 1.5 kilograms of lamb shanks and marinate them for at least 2 hours in the refrigerator.

3. 3

   Preheat your smoker to 120-135°C (250-275°F) with 1 cup of hickory or applewood chips, then smoke the marinated lamb shanks for 1.5 to 2 hours to infuse a deep smoky flavor.

4. 4

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat and sear the smoked lamb shanks on all sides until nicely browned.

5. 5

   Remove the lamb shanks, then add any remaining Kroeung paste to the pot and sauté for 1 minute until fragrant; pour in 800 milliliters of full-fat coconut milk, 3 tablespoons of palm sugar, 4 tablespoons of fish sauce, 2 tablespoons of tamarind paste, and 1 cup of water or chicken broth, bringing the mixture to a gentle simmer.

6. 6

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the sauce, cover 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 tender lamb shanks from the pot and allow them to rest; skim any excess fat from the sauce, then reduce the sauce over medium heat for 10-15 minutes until it thickens slightly, adjusting seasoning with more fish sauce or palm sugar as needed, and finally garnish with 0.25 cup of fresh cilantro before serving with the lamb.