Spiced Veg with Lamb Shin

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Spiced Veg with Lamb Shin
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
2
lamb shanks (approx. 400 g each)
2 tablespoons
1
onion (finely chopped)
1 clove
garlic (finely chopped)
1 tablespoon
freshly grated Ginger root
2 tablespoons
2 cups
Squash (e. g. muscat, diced)
2 cups
waxy potatoes (diced)
cup
1 ⅔ cups
1 stalk
1 cup
cherry tomatoes
2 tablespoons
freshly chopped Cilantro

Preparation steps

1.
Season the lamb with salt and ground black pepper. Brown on all sides in a casserole dish in 1 tbsp of hot oil. Remove from the dish and fry the onion, garlic and ginger in the remaining oil. Stir in the curry powder and cook briefly. Add the squash and potato pieces and deglaze with the stock and coconut milk.
2.
Remove the outer leaves from the lemon grass. Finely chop a little of the white part and set aside for garnish. Crush the rest of the stalk (ideally using a meat tenderiser) and add to the pan. Return the meat to the pan, cover and braise over a low heat for around 2 hours, turning the lamb regularly. Add more stock if required. Add the tomatoes for the last 15 minutes of cooking time.
3.
Before serving, season to taste with a dash of lime juice, salt and ground black pepper. Remove the lemon grass and arrange the lamb and vegetables on plates. Serve garnished with the chopped lemon grass and coriander.