Description
Indulge in the vibrant flavors of Lemongrass-Ginger Lamb Shank with Coconut Rice, a dish that beautifully marries tender lamb shanks with aromatic spices. This recipe is designed to impress at any dinner gathering while being simple enough for a cozy weeknight meal. The succulent lamb is braised in a fragrant blend of lemongrass, ginger, and garlic, creating an unforgettable flavor profile. Served alongside creamy coconut rice, this dish not only satisfies the palate but also offers a stunning presentation when garnished with fresh cilantro and zesty lime.
Ingredients
Scale
- 4 lamb shanks
- 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
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 4 cups beef or chicken broth
- 1 tbsp vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
Instructions
- Season lamb shanks with salt and pepper. In a large Dutch oven, heat vegetable oil over medium heat and sear each shank until browned on all sides, then set aside.
- In the same pot, sauté sliced onions, garlic, lemongrass, and ginger until fragrant (about 2-3 minutes).
- Return lamb to the pot; add soy sauce, brown sugar, sesame oil, lime juice, and broth. Bring to a gentle simmer.
- Cover pot and cook on low for about 2 hours until lamb is tender.
- Rinse jasmine rice under cold water. Combine rice with coconut milk in a separate pot; add water as needed and bring to a boil. Reduce heat and simmer for 15-20 minutes until fluffy.
- Serve lamb over coconut rice garnished with cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Braised
- Cuisine: Asian
Nutrition
- Serving Size: 1 lamb shank (200g)
- Calories: 457
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg