Curry Braised Lamb Shanks

March 6, 2012 / By Foodland

Curry Braised Lamb Shanks

An exotic explosion of flavors, Chef Keoni Chang's recipe for lamb shanks will have your guests asking for more!
Course Dinner, Main Course
Cuisine Lamb
Servings 4 Servings


  • 0.5 cup sesame oil
  • 0.5 cup flour
  • 4 lamb shanks
  • 1 medium onion, diced
  • 1 carrot, diced
  • 2 celery, diced
  • 2 lemongrass, trimmed and smashed
  • 4 Kaffir lime leaves
  • 1 1" ginger, smashed
  • 3 tablespoons curry powder or red curry paste
  • 4 cloves garlic
  • 4 bay leaves
  • 3 quarts beef or lamb stock
  • 2 cloves star anise
  • 3 cups coconut milk
  • salt and pepper to taste


  1. In a large stock pot, heat sesame oil on medium high heat.
  2. Flour lamb shanks and brown in oil.
  3. Add onion, carrot, celery, lemongrass, kaffir lime leaves, ginger, curry powder, garlic and bay leaves.
  4. Stir until lamb shanks are well coated with seasonings.
  5. Add beef or lamb stock, star anise and coconut milk.
  6. Turn heat to medium low and cover.
  7. Braise shanks for 1 ½ hours, stirring occasionally. Shanks are done when meat is fork tender, starts to fall from the bones, and the braising liquid thickens to a gravy-like consistency.
  8. Remove lemongrass, ginger, bay leaves and star anise.
  9. Season with salt and pepper to taste.
  10. Serve lamb shanks with the curry sauce over rice or vegetable summer roll.


A small amount of lime zest may be substituted if kaffir lime leaves are not available.
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