Thai-Inspired Braised Lamb Shanks with Creamy Polenta · PrimedTable
Thai🥩 Meat
Thai-Inspired Braised Lamb Shanks with Creamy Polenta
⏱ 170 min
A comforting braised lamb dish inspired by Thai cuisine. Lamb shanks are slow-cooked until fall-apart tender in coconut milk, red curry paste, lemongrass, and aromatic spices. Served over creamy polenta that soaks up the rich, flavorful sauce.
red Holland pepper or red chili pepperchopped, optional1
cilantro stems~¼ cupsest.
cilantro leaves~½ cupest.
polenta~1 cupest.
water and chicken broth mixed~3 cupsest.
salt1 pinch
butter~3 tbspest.
ginger paste~1 tbspest.
Steps
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1
Prepare the lamb shanks by seasoning them generously with kosher salt and black pepper on all sides, including the bone.
2
Sear the lamb shanks in a pot with neutral oil over medium-high heat, working in batches to avoid overcrowding. Aim for a deep brown color on each side, about 2-3 minutes per side, then remove from the pot.
3
Turn the heat to medium, add more oil and onion, and soften for about 5 minutes.
4
Prepare the lemongrass by removing the tough outer layers and the upper part, then mince the tender center portion to get about 2 tablespoons.
5
Add the minced lemongrass, chopped garlic, and minced ginger, stirring for about 1 minute until fragrant.
6
Add the red curry paste and stir, allowing it to toast lightly on the bottom of the pot for about 1 minute. Then add the tomato paste and brown sugar, and mix well.
7
Pour in the beef broth and coconut milk, and stir to combine.
8
Add the soy sauce, fish sauce, lime zest, chopped red pepper (optional), and cilantro stems.
9
Bring the sauce to a simmer, then nestle the seared lamb shanks into it so the liquid comes up about halfway. Cover with a lid.
10
Transfer the covered pot to a 325°F oven and braise for 2 to 2.5 hours until the meat is fall-apart tender. Flip the shanks halfway through if desired.
11
Once the lamb is tender, remove the shanks and cover loosely with foil. Place the pot on the stove and let the sauce simmer for 10 to 15 minutes to thicken.
12
Make the creamy polenta: In a pan, bring a mixture of equal parts water and chicken broth with a pinch of salt to a boil.
13
Turn down the heat slightly and slowly whisk in the polenta while stirring constantly.
14
Turn the heat to low and continue stirring occasionally for about 5 minutes until the polenta is smooth and creamy, no longer grainy.
15
Stir in butter and ginger paste into the polenta, mixing well.
16
Plate the creamy polenta, top with a lamb shank, pour the reduced sauce over it, and garnish with fresh cilantro leaves.
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