Green curry lamb shanks

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

Lamb shanks always make me think of winter and, to be honest, it’s the only time I really feel like cooking them. With that in mind, I thought it might be nice to bring some summery flavours to this wintery dish. I’ve given the shanks an Asian twist with Thai green curry paste, ginger, coconut milk and a scattering of fresh coriander.


  • 80 ml ( fl oz/ cup) olive oil
  • 4


Heat 2 tablespoons of the olive oil in a large flameproof casserole dish or deep-sided frying pan over high heat and cook the lamb shanks until browned all over. Transfer the shanks to a plate lined with paper towel to drain.

Heat the remaining oil in the casserole dish over medium heat and