Fall-Apart Coconut Curry Lamb Shanks with Golden Sweet Potatoes, Brown Butter & Toasted Coconut
Ingredients:
4 lamb shanks
Salt and cracked black pepper
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon mild chili powder
2 tablespoons curry paste (mild or medium)
2 tablespoons tomato paste
2 cans (400 ml each) coconut milk
1 cup chicken or vegetable stock
2 large sweet potatoes, peeled and cubed
Juice of 1 lime
3 tablespoons unsalted butter (for browning)
Crispy fried shallots, for garnish
Fresh coriander leaves, for garnish
Toasted coconut flakes, for garnish
Roasted pepitas, for garnish
Directions:
Preheat oven to 160°C (320°F). Season lamb shanks generously with salt and pepper.
Heat olive oil in a heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides until deeply golden. Remove and set aside.
In the same pot, reduce heat to medium and sauté onion until soft and lightly caramelized. Add garlic and ginger, cooking until fragrant.
Stir in turmeric, coriander, chili powder, curry paste, and tomato paste. Cook for 1–2 minutes to bloom the spices.
Pour in coconut milk and stock, stirring until smooth. Return lamb shanks to the pot, ensuring they are mostly submerged.
Cover and braise in the oven for 2 hours.
Add sweet potato cubes, cover again, and cook for an additional 45 minutes, until lamb is fall-apart tender and vegetables are soft.
Remove from oven and finish with lime juice. Adjust seasoning to taste.
In a small pan, melt butter over medium heat until nutty and golden. Drizzle around the edges of the curry for a glossy finish.
Serve hot, topped with crispy shallots, fresh coriander, toasted coconut flakes, and roasted pepitas.
Prep Time: 25 minutes | Cooking Time: 2 hours 45 minutes | Total Time: 3 hours 10 minutes
Kcal: 680 kcal | Servings: 4 servings