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Thai Coconut Lemongrass Lamb Shank Stew with Bell Peppers
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Dutch Oven
  • Tongs
  • Knife

Ingredients
  

  • 4 bone-in lamb shanks
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 2 stalks lemongrass, bruised and cut into 3-inch pieces
  • 3 tablespoons Thai red curry paste
  • 2 cans (14 oz each) coconut milk
  • 2 cups chicken broth
  • 2 red bell peppers, sliced
  • 2 tablespoons fish sauce
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Salt and pepper to taste

Instructions
 

  • Season the lamb shanks with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat and sear the shanks on all sides until browned. Remove them and set aside.
  • Add the onion to the pot and cook until softened. Stir in the garlic and ginger and cook for one minute. Add the lemongrass and curry paste and stir for another minute to release the aromas.
  • Pour in the coconut milk and chicken broth. Return the shanks to the pot and bring the mixture to a simmer. Cover and cook on low heat for two hours until the meat is very tender.
  • Add the sliced bell peppers and continue cooking uncovered for 15 minutes. Stir in the fish sauce and lime juice. Remove the lemongrass pieces before serving. Garnish with chopped cilantro.

Notes

Bruise the lemongrass stalks well before adding them so the flavor releases fully during simmering. Add the bell peppers only in the last 15 minutes to keep their texture. Leftovers reheat nicely on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large Dutch Oven, Tongs, Knife