Thai Style Slow Roasted Lamb Shanks

Thai Style Slow Roasted Marinated Lamb Shanks with Jasmine Rice

Marinade

1 can coconut milk

1 tbspn ground turmeric

2 tspns ground cumin

2 tbspns chopped fresh coriander

3 limes juiced & skin chopped into chunks

1 tspn sea salt

1 tbspn red curry paste

2 cloves garlic finely sliced

1 tbspn fresh ginger chopped

1 tspn ground black pepper

1 tbspn soy sauce

1 tbspn fish sauce

4 lamb shanks

250g jasmine rice

1 tbspn chopped fresh coriander

In the great tradition of the slow food movement, this dish is best prepared a day or two in advance. Make your marinade & cover lamb shanks in a sealed container that you can place in your fridge for a day or two, remembering to rub salt into the shanks to begin with. When you are satisfied that your shanks are well marinated you can get ready to slow roast..

Preset oven to a low 150 degrees.

Place shanks in a shallow baking dish & cover with a couple of cupfuls of marinade.

Cover with grease proof paper & then foil, before baking for at least 3 hours.

Check after every hour & top up marinade cover now & then if liquid has cooked off.

Cook rice about 20 minutes before the lamb is ready.

Place shank on a bed of rice & sprinkle with coriander.

Serves 4.

©Sacred Chef COOKING SCHOOL SUNSHINE COAST