Curry Braised Lamb Shanks

An exotic explosion of flavors, Chef Keoni Chang's recipe for lamb shanks will have your guests asking for more!



Adjust Servings

Recipe CategoriesLamb


1⁄2Cupsesame oil
4eachlamb shanks
1eachmedium onion, diced
1eachcarrot, diced
2stalkcelery, diced
2stalklemongrass, trimmed and smashed
4leafKaffir lime leaves
1piece(s)1" ginger, smashed
3Tablespooncurry powder or red curry paste
4leafbay leaves
3Quartbeef or lamb stock
2Clovestar anise
3Cupcoconut milk
 eachsalt 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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