• 10
  • 15 minutes
  • 4 hours 40 minutes
THAI RED CURRY WITH BRAISED LAMB SHANKS by Chef Pete Evans (family size)

Whether you’ve got the family over, or you are meal prepping for the week, this family sized lamb Thai red curry is incredibly delicious.

– Pete

Ingredients

Allergens: chili, fish (fish sauce)

3 lamb shanks (3.6 lb)

4 tablespoons olive oil or coconut oil (you can also use good-quality animal fat if you like such as, duck fat, tallow or lard)

Sea salt and freshly ground pepper

4 garlic cloves, chopped

4 tablespoons Thai red curry paste

2 x 13.6 fl oz cans coconut cream

1 ½ cups Chicken Bone Broth or water

2 sweet potatoes (about 1 ¼ lb), cut into 1 inch pieces

2 zucchinis, cut into ½ inch slices

1 head broccoli (about 300 g), broken into florets

1 tablespoon fish sauce

2 teaspoons palm sugar or coconut sugar

2 teaspoons lime juice

1 large handful of cilantro leaves, to serve

To serve, steamed rice or cauliflower rice *see recipe in vegetable section.

Preheat the oven to 325°F.

Cooking Instructions

Rub the lamb shanks with some of the oil and season with salt and pepper. Heat half the remaining oil or fat in a heavy-based saucepan or casserole over high heat. Working in batches, add the lamb shanks and brown on all sides about 5 minutes until the meat is lightly browned. Remove the shanks from the pan and set aside.

Reduce the heat to medium, add the remaining oil or fat. Stir in the garlic and curry paste and cook for 1 minute until fragrant. Stir in the coconut cream and broth or water, then return the lamb shanks to the pan and bring to the boil. Transfer to the oven and bake, covered, turning occasionally for 3 ½ hours or until the lamb is almost tender. Add the sweet potato to the curry and stir, cover, and cook for 30 minutes.

After the sweet potato has been cooking for 30 minutes, add the zucchini and broccoli to the curry and stir. Leave the lid off and continue to cook for a further 30 minutes or until the meat is falling off the bone and the vegetables are tender.

Stir the fish sauce, sugar and lime juice into the curry, then taste. There should be a pronounced tartness with a balance of sweetness – adjust the seasoning if necessary.

Sprinkle over the cilantro and serve with steamed rice or cauliflower rice.

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