Lamb Shank Braised with Green Curry and Vegetables

Name: Lamb Shank Braised with Green Curry and Vegetables
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 fresh green finger chiles, seeded and minced; 1 teaspoon cumin seeds, toasted; 1 cup fresh cilantro stems; 2 garlic cloves, chopped; 1 tablespoon chopped fresh galangal; 2 lemongrass stalks, trimmed and chopped; 12 baby turnips, peeled; 2 fresh green Thai chiles, seeded and minced; 2 cups chicken stock, preferably homemade or canned low-sodium broth; 1½ cups coconut milk; 12 baby carrots, peeled; 1 teaspoon belacan, or dried shrimp; ½ cup fresh fava beans; ½ cup fresh peas; 4 scallions, trimmed and julienned; 4 lamb shanks; 2 kaffir lime leaves; 2 Thai eggplants, trimmed and cut into chunks; 3 tablespoons extra virgin olive oil; 2 fresh green Thai chiles; Salt and freshly ground black pepper; One 1-inch piece fresh galangal, sliced; 1 lemongrass stalk, trimmed, smashed, and cut into 2-inch pieces; 2 shallots, chopped; 1 tablespoon unsalted butter; ¼ cup nam pla (Thai fish sauce); 2 tablespoons sugar; 2 lime leaves, chopped; 1¼ cups fresh cilantro leaves, plus sprigs for garnish; 1 onion, sliced

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Lamb is one of my favorite meats for curry and shanks, especially, simply melt into the spices. This Thai-style curry is so good, though, that you can make it vegetarian and omit the lamb; and you can use any vegetables you like, not just the ones I chose. Note that this dish requires overnight marination.

Ingredients

Green Curry Paste

2 lemongrass stalks, trimmed and chopped
1 teaspoon cumin seeds, toasted
1 c

Asia
Main course
Gluten-free

Method

To make the curry paste: Put the ingredients in a blender. Blend until the consistency of a fine paste, scraping down the sides of the bowl as necessary.
Rub all but ¼ cup of the curry paste onto the lamb shanks. Cover both the lamb shanks and the curry paste an