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Thai-curried Lamb Shanks with Cilantro Rice

"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! "


Recipe Details

  1. Trim lamb shanks of excess fat and sinew and place in large dish.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.
  6. 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.

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