Braised Lamb Shank Recipe

Prepare and brown shanks

Preheat oven to 325°F (160°C). Pat lamb shanks dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 3 tbs vegetable oil in a large ovenproof braiser or Dutch oven over medium-high heat. Sear shanks in batches, 6–8 minutes per batch, until deeply browned on all sides. Transfer browned shanks to a plate and set aside.

Aromatics and curry paste

Reduce heat to medium. Add smashed and sliced lemongrass, smashed garlic cloves, halved shallots and sliced ginger to the pot. Cook 3–4 minutes until fragrant and softened. Stir in 3 tbs red curry paste and 1 tbs tomato paste and cook 1–2 minutes to bloom the spices, stirring so they don’t burn.

Deglaze and assemble

Pour in 1 cup white wine (or substitute stock) to deglaze, scraping up browned bits. Let the alcohol reduce by half (about 2–3 minutes). Add 3 cups stock and 1.5 cups coconut milk. Stir in 2 tsp fish sauce and 1 tbs brown sugar. Return lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway to two-thirds up the shanks; add a bit more stock if needed.

Braise

Bring to a gentle simmer on the stove, then cover the pot and transfer to the oven. Braise at 325°F (160°C) for 2 to 2½ hours, or until the meat is fork-tender and pulling away from the bone. Halfway through, spoon braising liquid over shanks once. When done, carefully remove shanks and keep warm. Strain or skim excess fat from the braising liquid, then simmer the remaining liquid on the stovetop over medium heat until slightly reduced and saucy (5–10 minutes). Stir in 1 tbsp lime juice to brighten and adjust seasoning with additional fish sauce or salt if needed. Optionally shred a small amount of softened lemongrass from the liquid if desired for texture.

Place 2 cups cubed sweet potatoes into a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain well and return to the warm pot to dry briefly for 1 minute.

Transfer sweet potatoes to a blender or use an immersion blender/food mill. Add 1 cup full-fat coconut milk, 1 tbs unsalted butter, 1 tsp salt, 1/4 tsp ground white pepper and 1 tsp maple syrup (optional). Purée until completely smooth and velvety, scraping down sides as needed. Taste and adjust seasoning. Keep warm until plating; rewarm gently if needed before serving.

Bring a medium pot of salted water to a boil. Blanch broccoli florets for 1½–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside.

In a large sauté pan over medium heat, warm 2 tbs olive oil. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add sliced shiitake mushrooms and sauté 3–4 minutes until lightly browned. Add torn kale, a pinch (about 1/2 tsp) salt and 1/4 tsp black pepper. Sauté another 2–3 minutes until kale is wilted but still bright. Toss in blanched broccoli to reheat briefly. Finish with a squeeze of 1/2 lemon if using.

Roast method

Preheat oven to 400°F (200°C) if roasting, or heat neutral oil in a deep skillet to 350°F (175°C) if frying. Using a mandoline or very sharp knife, slice peeled parsnips paper-thin (1–2 mm) on the bias.

If roasting: toss parsnip slices with 2–3 tbs olive or neutral oil (reserve the rest of listed 1/2 cup if frying) and spread in a single layer on a parchment-lined baking sheet. Roast 12–18 minutes, flipping once halfway, until crisp and golden. Season immediately with 1/2 tsp salt and transfer to a rack to stay crisp.

Fry method

If frying: working in batches, fry parsnip slices in 350°F (175°C) oil until golden and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to paper towels, season with 1/2 tsp salt while hot.

To plate, spoon a generous portion of coconut–sweet potato purée onto each plate and spread into a shallow well. Place a lamb shank on top or beside the purée. Arrange sautéed kale, broccoli, and shiitake mushrooms beside the shank. Spoon warm reduced braising sauce over the shank and around the plate (about 2–3 tbs per serving). Garnish with parsnip chips tucked into the purée, sprinkle with toasted coconut flakes and chopped cilantro or Thai basil if using. Serve immediately.

Leftovers: store braised shank and sauce separately from the purée and chips. Reheat gently in an oven at low temperature or in a covered skillet with a splash of stock to keep moist.