Description
Indulge in the vibrant flavors of Lemongrass-Ginger Lamb Shank with Coconut Rice, a dish that promises to be a showstopper at your next family dinner or special gathering. This recipe features succulent lamb shanks slow-cooked to perfection, infused with the aromatic essence of lemongrass and ginger. Paired with creamy coconut rice, each bite offers a delightful blend of textures and tastes that are sure to impress your guests. Easy to prepare yet elegant in presentation, this dish is perfect for both novice and seasoned cooks looking to elevate their culinary repertoire.
Ingredients
Scale
- 4 lamb shanks (about 1 lb each)
- 2 stalks lemongrass, trimmed and smashed
- 3-inch piece fresh ginger, peeled and sliced
- 5 garlic cloves, smashed
- 1 onion, sliced
- 2 tbsp soy sauce
- 4 cups beef or chicken broth
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 tbsp vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat vegetable oil in a Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides (about 3-4 minutes per side). Remove and set aside.
- In the same pot, sauté onion, garlic, ginger, and lemongrass for about 2-3 minutes until fragrant. Add soy sauce and broth; bring to a boil.
- Return lamb shanks to the pot. Lower heat, cover, and simmer for about 2 hours until fork-tender.
- For coconut rice: Rinse jasmine rice under cold water until water runs clear. Combine rice with coconut milk in a separate pot; bring to a boil. Reduce heat to low and cook for about 15-20 minutes until fluffy.
- Serve by plating coconut rice topped with lamb shank, garnished with cilantro and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 lamb shank (approximately 250g)
- Calories: 650
- Sugar: 6g
- Sodium: 920mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg