Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy

By onetribegourmet
November 1, 2010
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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

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!

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