Curried Lamb Shanks Over Red Lentils
Serves 4
Ingredients:
- 2 tablespoons vegetable oil
- 4 lamb shanks, blotted dry
- Salt and freshly ground black pepper
- 2 stalks celery, chopped
- 1 large onion, chopped
- 4 tablespoons. curry paste, mild, medium or hot
- 4 cups game stock (we recommend 1.5 oz. Glace d'Agneau Gold (lamb stock) reconstituted in 4 cups hot water)
- 2 sprigs fresh thyme
- 3/4 cups coconut milk (optional)
- 2 tablespoons thinly sliced scallions, to garnish
Procedure:
Heat tablespoon. of oil in a heavy deep casserole large enough to hold the shanks in a single layer. Brown the shanks on all sides, then remove and season with salt and pepper.
Add the remaining oil and when hot, add the celery and onion and cook until wilted and lightly colored. Stir in the curry paste, cook for 1 minute, then add the game stock, stirring up all the browned cooking bits.
Return the shanks to the pot. Add enough water to almost cover them and simmer until very tender, about 1-1/2 hours.
Remove the shanks and reduce the liquid by half. Stir in the coconut milk, taste to adjust seasonings, and serve over red lentils garnished with scallions.
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