"An Asian twist on a classic Italian dish, Australian lamb shanks are slowly cooked with Thai spices and white wine, then served over cilantro flavored rice – comfort food with a fresh lively kick! "
- 4 Australian Lamb shanks
- 2 tablespoons olive or grape seed oil
- 1 white onion diced
- 1 cup crisp dry white wine
- 14 fl oz can coconut milk
- juice and grated zest of 1 lime
- 2 tablespoons Thai Green Curry Paste
- 2 stalks lemon grass tender white end only, peeled, crushed and chopped, divided
- 3 tablespoons diced fresh ginger
- 1 cup Jasmine or short grain rice
- 1/2 cup chopped fresh cilantro
- 2 tablespoons grape seed or organic canola oil
- 1 tablespoon rice vinegar
- Yield: 4 Servings
- Trim lamb shanks of excess fat and sinew and place in large dish.
- Combine coconut milk, lime juice and zest, curry paste, and half of the lemon grass and ginger. Pour over shanks. Cover and marinate in refrigerator 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
- Heat oil in large casserole dish and sauté onion with remaining lemon grass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until cooked as preferred.
- When the lamb is nearly cooked, prepare the rice. Place cilantro in the small bowl of a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold through half of the cilantro dressing.
- To serve, spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.
- Tips & Techniques
Australian lamb is grass fed with no hormones or antibiotics ever. It has a lean, deliciously sweet mild flesh that lends itself to all manner of cuisines and style – Middle Eastern, Mediterranean, Asian, Indian – whatever you fancy. Here I’ve twisted a classic Italian style dish with Thai flavors! I love to use the Nautilus New Zealand Sauvignon Blanc in the recipe and with it – it’s crisp vibrance wonderful with the Thai flavors and lamb.