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Meat Lunch / Dinner Main Courses

Thai-inspired braised lamb shanks

Published: 09.18.2016 » Last updated: 06.10.2022

The ubiquitous mixed fish sauce of Thailand is the inspiration behind this braised lamb shank recipe. Garlic, lemongrass, ginger, chilies, fish sauce, lime juice and sugar give the dish a deeply nuanced flavor.

Thai-inspired braised lamb shanks garnished with chilies and mint leaves

The meat itself, despite the pallid appearance, is a treasure trove of flavors and textures. Interspersed in the tender meat are strands of gelatinous tendon. And, after braising for two and a half hours, the gamey smell of lamb was hardly discernible. Instead, the lamb shanks smelled and tasted of garlic, citrusy lemongrass and ginger.

The sheer amount of fish sauce that goes into the cooking liquid should give you a good idea that the salty component of the flavors goes beyond the brininess of salt. The heat of the chilies, while still quite distinct, has lost much of its sharpness as the chilies meld with the sugar.

The cooking method requires very basic skills. However, to give the lamb shanks the best flavor and aroma, you need the freshest herbs and spices.

Browning beef shanks

Brown the lamb shanks first. This creates a crust on the surface that adds flavor both to the meat and sauce. It also prevents the shanks from a having the mouth feel of boiled meat.

Sauteeing onion, garlic, ginger, lemongrass and chilies

When the lamb shanks are suffiently browned, move them to a plate. In the remaining oil, gently cook the onion, garlic, ginger, lemongrass and chilies until softened and highly aromatic.

Braising lamb shanks with lemongrass, chilies, onion, garlic, ginger, fish sauce and sugar

The lamb shanks join the spices and herbs in the pan. Fish sauce, broth and sugar are added and the shanks cook slowly in the liquid until the meat is so tender that it easily separates from the bone.

During braising, it’s a good idea to flip the shanks over midway through the cooking. It is also a good idea to taste the cooking liquid once in a while. Add more fish sauce, as needed.

It is NOT a good idea to pour in additional broth. There should be less than half a cup of cooking liquid by the time the shanks are done. That liquid has very concentrated flavors and you do not want to dilute it.

Thai-inspired braised lamb shanks

Connie Veneracion
Sliced raw chilies and torn mint leaves are added to garnish the lamb shanks. Yes, they do make the plain meat look bright and gorgeous, but they aren’t there for decoration alone. Mint has long been considered to be a partner of lamb for a reason. With every forkful of meat, the mint gives the mouth a fresh and cool sensation that is hard to describe but easy to understand once experienced.
Thai-inspired braised lamb shanks served over rice
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Prep Time 10 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Main Course
Cuisine Asian Fusion
Servings 4 people

Ingredients
  

  • 2 lamb shanks total weight about 1 kilogram
  • 4 tablespoons cooking oil
  • 1 large onion peeled and thinly sliced
  • 6 cloves garlic lightly pounded
  • 1 one-inch knob ginger peeled and thinly sliced
  • 3 stalks lemongrass (only the lower portion of the stalks; measure three inches from the root), minced after discarding outer layers
  • 5 bird’s eye chilies thinly sliced
  • 3 cups bone broth
  • 3 to 4 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons lime or lemon juice
  • cooked rice to serve
  • mint leaves to garnish

Instructions
 

  • Pat the lamb shanks dry with paper towels.
  • Heat the cooking oil in a wide shallow pan.
  • Over high heat, brown the lamb shanks, rolling them in the hot oil to brown as much of the surface as possible.
  • Lift out the lamb shanks and move to a plate.
  • Lower the heat to medium. In the remaining oil, saute the onion, garlic, ginger, lemongrass and three of the chilies until softened.
  • Put the lamb shanks back in the pan. Pour in the broth and fish sauce. Stir in the sugar. Bring to the boil, lower the heat, cover and simmer for two to two and a half hours.
  • When the shanks are done, assemble the the dish.
  • Spread rice on a serving platter and arrange the lamb shanks on top of the rice.
  • Stir the lime or lemon juice into the cooking liquid then spoon the liquid, along with the aromatics, over the meat. Sprinkle in the mint leaves and remaining chilies.
  • Serve the braised lamb shanks hot.

Connie Veneracion

Lawyer by education. Journalist by accident. Writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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