Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score 4 lamb shanks (approximately 1.5 kilograms total) lightly with a sharp knife in a few places to allow the marinade to penetrate, then pat them dry with paper towels.

2. 2

   Combine 4 minced lemongrass stalks, 1 minced 2-inch piece of galangal, 6 minced garlic cloves, 3 minced medium shallots, 1/4 cup fish sauce, 2 tablespoons soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 2 tablespoons lime juice, 1 teaspoon chili flakes, and 1 tablespoon sesame oil in a large bowl to create the marinade.

3. 3

   Place the prepared lamb shanks into a large zip-top bag or a shallow dish and pour the entire marinade over them, ensuring they are thoroughly coated; massage the marinade into the meat, then refrigerate for at least 6 hours, or preferably overnight, turning occasionally.

4. 4

   Preheat your grill to a medium-high heat (about 200°C / 400°F) and lightly oil the grates with 2 tablespoons of vegetable oil.

5. 5

   Remove the lamb shanks from the marinade, reserving the remaining marinade, and sear them on all sides over direct heat for about 10-15 minutes until nicely browned, then move them to indirect heat, cover the grill, and cook for 1.5 to 2 hours, or until fork-tender, flipping every 30 minutes.

6. 6

   Pour the reserved marinade into a small saucepan and simmer over medium heat for 5-7 minutes, until it thickens slightly into a glaze, ensuring it reaches a rolling boil for at least 1 minute to ensure safety.

7. 7

   During the last 15-20 minutes of grilling, generously brush the lamb shanks with the thickened glaze several times, allowing it to caramelize and form a sticky coating.

8. 8

   Remove the lamb shanks from the grill, tent them loosely with foil, and allow them to rest for 10 minutes before garnishing with 1/4 cup fresh chopped cilantro and 1/4 cup fresh chopped mint.