Name: Red curry lamb shanks
Cook time: 520 min
Total time: 520 min
Yield: 6
Ingredients: 2 tablespoon vegetable oil; 6 french-trimmed lamb shanks (2kg); 1 large kumara (orange sweet potato) (500g), chopped coarsely; 3 fresh kaffir lime leaves, shedded thinly; 1 large brown onion (200g), chopped finely; 2 tablespoon red curry paste; 1 2/3 cup (400ml) canned coconut cream; 2 cup (500ml) chicken stock; 2 tablespoon fish sauce; 375 gram snake beans, chopped coarsley; 1 cup loosely packed fresh coriander leaves; 2 tablespoon lime juice

Red curry lamb shanks

Spice up dinner tonight with these juicy and succulent red curry lamb shanks - full of delicious Asian inspired flavour, this dish is sure to become a family favourite!

Serves 6

Cook

8H 40M

Ingredients

2 tablespoon vegetable oil

6 french-trimmed lamb shanks (2kg)

1 large kumara (orange sweet potato) (500g), chopped coarsely

3 fresh kaffir lime leaves, shedded thinly

1 large brown onion (200g), chopped finely

2 tablespoon red curry paste

1 2/3 cup (400ml) canned coconut cream

2 cup (500ml) chicken stock

2 tablespoon fish sauce

375 gram snake beans, chopped coarsley

1 cup loosely packed fresh coriander leaves

2 tablespoon lime juice

Method

1.Heat half the oil in a large frying pan; cook lamb, in batches, until browned all over. Place lamb in a 4.5-litre (18-cup) slow cooker, add kumara and lime leaves.

2.Heat remaining oil in same pan; cook onion, stirring, until soft. Add paste; cook, stirring, until fragrant. Add coconut cream; bring to the boil. Remove pan from heat; stir in stock and sauce, pour over lamb. Cook, covered, on low, about 8 hours.

3.Add beans to cooker; cook, covered, on high, about 15 minutes. Stir in coriander and juice; season to taste.

Serve with steamed rice. Suitable to freeze at the end of step 2. Red curry paste is available in various strengths. Use whichever one suits your spice-level tolerance best. If you can’t find snake beans, use regular green beans instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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