Lemongrass-Ginger Lamb Shank with Coconut Rice
Lemongrass-Ginger Lamb Shank with Coconut Rice is a vibrant dish that combines the warm, fragrant spices of lemongrass and ginger with tender, slow-cooked lamb shanks. This delicious meal not only impresses but also provides a unique culinary experience perfect for gatherings or cozy family dinners. The creamy coconut rice serves as an ideal accompaniment, enhancing the rich flavors of the lamb while adding a touch of luxurious texture. Whether you are an experienced home cook or just starting out, this easy-to-follow recipe will help you create an unforgettable dish that your guests will rave about.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
Scale
- 4 lamb shanks (about 1 lb each)
- 2 stalks lemongrass
- 3-inch piece fresh ginger
- 5 garlic cloves
- 1 onion
- 4 cups beef or chicken broth
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
Instructions
- Prepare ingredients by rinsing jasmine rice until water runs clear.
- In a Dutch oven, heat vegetable oil over medium-high heat. Season lamb shanks with salt and pepper, brown on all sides for 5-7 minutes each, then set aside.
- Sauté sliced onion, garlic, ginger, and lemongrass until fragrant. Stir in soy sauce, fish sauce, brown sugar, sesame oil, and lime juice.
- Return browned lamb to pot and add broth until submerged; simmer covered for 2-3 hours.
- Meanwhile, cook rice by combining jasmine rice with coconut milk and equal water; boil then reduce heat to low and cover for 15-20 minutes.
- Serve lamb shanks over coconut rice garnished with cilantro and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 8g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg