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Author Notes: I know this gravy recipe is not a traditional one but it's a mighty delicious one! I love the complex flavors of Thai cuisine which manage to always tantalize our taste buds with sweet, salty, sour & spicy goodness. Now pair these distinctive flavors with juicy & succulent lamb shanks, I think we have a winner! —onetribegourmet
Roasted Lamb Shanks in Thai Flavors
- 2 lamb shanks, about 1 1/2 lb each, fat trimmed
- 8 ounces coconut milk, unsweetened canned
- 1/2 cup fresh thai basil leaves
- 1/2 cup fresh mint leaves
- 4-5 kaffir lime leaves
- 1 sprig fresh lemon grass, diced
- 1/2 cup green onions, chopped
- 2 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 1 tablespoon thai red curry paste, canned
- 1 tablespoon thai palm sugar
- 2 tablespoons fresh garlic & ginger paste, minced
- 2 red thai chiles, chopped
- 1 teaspoon sea salt
- 1/4 cup olive oil
- Blend all of the ingredients above in a blender until a paste forms for the marinade.
- In a non-reactive glass or plastic container, pierce the lamb shanks with a fork and pour the marinade. Cover & refrigerate overnight.
- Take out the lamb shanks from the refrigerator and let them come to room temperature.
- Pre-heat the oven at 350 degrees.
- Place the lamb shanks & the entire marinade in a covered baking dish.
- Bake for 90 minutes or until the meat is tender and should have a brownish roasted look. Pour the juices in a sauce pan for the gravy and cover the lamb shanks & let it rest for 20 minutes.
- NOTE: You can apply this same recipe to a Roasted Leg of Lamb.
Creamy Cocounut Gravy
- 1 cup juces from the lamb shanks
- 1/2 cup coconut milk
- 1/4 cup chicken stock
- Add extra coconut milk & chicken stock to the lamb shank juices. Let it simmer and thicken a bit for 10 minutes. Strain the gravy in a strainer and Pour & Serve hot over the Lamb Shanks. Enjoy!
- This recipe was entered in the contest for Your Best Gravy
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