Ingredients & Substitutes

Instructions

1. 1

   Combine 4 tablespoons of red curry paste, 1 cup of full-fat coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of finely chopped palm sugar, 2 bruised stalks of lemongrass, 1 piece of thinly sliced galangal, and 4 bruised kaffir lime leaves in a large bowl to create the marinade.

2. 2

   Place the 2 lamb shanks and the prepared marinade into a vacuum-sealable bag, ensuring the shanks are well coated, then seal the bag and cook in a sous-vide water bath at 60 degrees Celsius for 24 hours.

3. 3

   Prepare the coconut-chili glaze by combining 2 tablespoons of red curry paste, 1/2 cup of full-fat coconut milk, 1 tablespoon of tamarind paste, 1 tablespoon of palm sugar, 1 tablespoon of fish sauce, and the juice of 1 lime in a small saucepan, then simmer over medium heat for 10-15 minutes until slightly thickened.

4. 4

   Carefully remove the 2 lamb shanks from the sous-vide bag, reserving any liquid, then pat the shanks thoroughly dry with paper towels.

5. 5

   Heat 2 tablespoons of vegetable oil in a large oven-safe pan or cast iron skillet over high heat until shimmering, then sear the 2 lamb shanks for 2-3 minutes per side until beautifully browned.

6. 6

   Pour the reserved sous-vide liquid into the pan with the seared lamb shanks, if desired for extra moisture, then baste the shanks generously with the prepared coconut-chili glaze, allowing it to caramelize slightly around the lamb.

7. 7

   Transfer the glazed lamb shanks to a serving platter and garnish immediately with 1/4 cup of chopped fresh cilantro and 1/4 cup of crushed toasted peanuts before serving.