Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy

By • November 1, 2010 • 4 Comments

33 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Serves 2

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
  1. Blend all of the ingredients above in a blender until a paste forms for the marinade.
  2. In a non-reactive glass or plastic container, pierce the lamb shanks with a fork and pour the marinade. Cover & refrigerate overnight.
  3. Take out the lamb shanks from the refrigerator and let them come to room temperature.
  4. Pre-heat the oven at 350 degrees.
  5. Place the lamb shanks & the entire marinade in a covered baking dish.
  6. 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.
  7. 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
  1. 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!
Jump to Comments (4)

Tags: Entrees, gravy, lamb, Thai

Comments (4) Questions (0)

Default-small
Default-small
Img_9896

almost 4 years ago fortheloveofyum

mmmm beautiful ingredients and such a wonderful dish! I hardly ever cook Thai at home and I should more often. Husb is a lover of all red meat, lamb being one of his faves, will try this out soon. :)

467656_3063519581919_1081358196_2884073_1059107948_o

almost 4 years ago onetribegourmet

Thanks! I'm lucky to have a great Thai grocery store close to me for all of the fresh ingredients...so its easy to make Thai at home!

Bike2

almost 4 years ago Sagegreen

We are having lamb for one of our Thanksgiving dinners, which needs to be kosher....so this will be amazing for the gravy. I had been thinking of vinegared mint dressing before. Thanks for this inspiration.

467656_3063519581919_1081358196_2884073_1059107948_o

almost 4 years ago onetribegourmet

I'm so glad this recipe will work for the Kosher Thanksgiving Dinner!