Tender & Fragrant! Try This Lemongrass Braised Lamb Shank Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

Prepare the lamb shanks by trimming excess fat and seasoning with salt and black pepper.

Heat oil in a large pot over medium-high heat and sear the lamb shanks until browned on all sides, about 8-10 minutes.

Remove the lamb shanks and set aside. In the same pot, add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Add chopped lemongrass and cook for another 2 minutes until softened.

Stir in soy sauce, fish sauce, brown sugar, and lime juice, mixing well.

Return the lamb shanks to the pot, nestling them among the aromatics.

Add coconut milk, chicken broth, star anise, cinnamon stick, and bay leaves to the pot; bring to a simmer.

Cover the pot and reduce heat to low; braise for 2-3 hours until the lamb is tender and falls off the bone.

Check occasionally, adding more broth if necessary to keep the shanks submerged.

Once cooked, remove the lamb shanks and strain the sauce to remove solids, returning the liquid to the pot.

Simmer the sauce until thickened, about 10-15 minutes, then adjust seasoning with salt and pepper.

Serve the lamb shanks with the sauce poured over and garnish with sliced red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens