Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy

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!