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.
Heat the remaining oil in the casserole dish over medium heat and add the onion, curry paste, ginger and turmeric. Finely chop the roots and stems of the coriander and add them to the onion, stirring to combine. Cook for 5 minutes, or until the onion is light golden, then pour in
Cook the shanks for 30 minutes, then pour the coconut milk into the dish and add the potatoes. Cover and cook over low heat for 1 hour, then add the green beans and cook for a further 15 minutes.
Just before serving, drizzle the lemon juice over the shanks and scatter with the coriander leaves.
© 2016 All rights reserved. Published by Murdoch Books.