Make Ahead

Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy

November  1, 2010
1 Ratings
  • Serves 2
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

What You'll Need
  • 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
  • Creamy Cocounut Gravy
  • 1 cup juces from the lamb shanks
  • 1/2 cup coconut milk
  • 1/4 cup chicken stock
  1. Roasted Lamb Shanks in Thai Flavors
  2. Blend all of the ingredients above in a blender until a paste forms for the marinade.
  3. In a non-reactive glass or plastic container, pierce the lamb shanks with a fork and pour the marinade. Cover & refrigerate overnight.
  4. Take out the lamb shanks from the refrigerator and let them come to room temperature.
  5. Pre-heat the oven at 350 degrees.
  6. Place the lamb shanks & the entire marinade in a covered baking dish.
  7. 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.
  8. NOTE: You can apply this same recipe to a Roasted Leg of Lamb.
  1. Creamy Cocounut Gravy
  2. 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!
Contest Entries

See what other Food52ers are saying.

  • fortheloveofyum
  • Sagegreen
  • onetribegourmet
Hi I'm Sara and I love the art of food & travel. I have a blog called One Tribe Gourmet, where I share my passion for global cuisine and my travel adventures around the world. I have always felt that food is the most common denominator that crosses all boundaries and brings people together. The ritual of “Breaking Bread” in every culture is a special bonding experience. Personally I love to experience different cultures through there cuisines! My goal here is to encourage an individual who is interested in learning different global cuisine yet is a bit intimidated by it. I am here to help you, all you have to do is open your heart!!!

4 Reviews

fortheloveofyum November 2, 2010
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. :)
onetribegourmet November 3, 2010
Thanks! I'm lucky to have a great Thai grocery store close to me for all of the fresh its easy to make Thai at home!
Sagegreen November 2, 2010
We are having lamb for one of our Thanksgiving dinners, which needs to be this will be amazing for the gravy. I had been thinking of vinegared mint dressing before. Thanks for this inspiration.
onetribegourmet November 2, 2010
I'm so glad this recipe will work for the Kosher Thanksgiving Dinner!