Green curry lamb shanks

Name: Green curry lamb shanks
Yield: Serves 4
Ingredients: 80 ml (2½ fl oz/⅓ cup) olive oil; 90 g (3¼ oz/1 bunch) coriander (cilantro), rinsed well; 270 ml (9½ fl oz) coconut milk; 500 g (1 lb 2 oz) baby kipfler (fingerling) potatoes, scrubbed and halved; 1 tablespoon ground turmeric; 2 tablespoons green curry paste; 1 tablespoon finely grated fresh ginger; 4 lamb shanks (1 kg/2 lb 4 oz in total); 300 g (10½ oz) green beans, trimmed and halved lengthways; 2 tablespoons lemon juice; 3 brown onions, sliced

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

80 ml (2½ fl oz/⅓ cup) olive oil
4

Side dish
Spicy
Winter
Gluten-free

Method

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