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Braised lamb shanks, slow-cooked w/ two different intensely flavorful shortcuts:…

Braised lamb shanks, slow-cooked w/ two different intensely flavorful shortcuts: store bought masaman curry paste or @thesamballady’s rendang spice mix. Masaman is a mellow but flavorful Thai curry influenced by Indian + Malay cuisines, whereas rendang is of Indonesian origin and is very popular in Malaysia as well.

Whichever option you serve will pair perfectly w/ a generous squeeze of lime + handful of cilantro, cool + crunchy Persian cucumbers, a bit of assertive thinly-sliced raw red onion, and lots of steamy rice to soak up all the extra sauce. Plan ahead + make this for the next day as you can skim off any extra solidified fat, and the flavors are even better then.

Both options use an eyeballing of ingredients and 4 lamb shanks for 2 people w/ plenty of leftovers.

Option 1:
Aromatics: sliced large onion
Shortcut: 1 packet of @thesamballady’s rendang spice mix
Liquid: 1 15oz. can of plain coconut milk + hot water
Seasoning: fish sauce

Option 2:
Aromatics: minced ginger, garlic, shallot
Shortcut: 1 4-oz. can Maesri masaman curry paste
Liquid: 1 15oz. can of plain coconut milk + hot water
Seasoning: fish sauce

Method:
1. Sear the shanks in a Dutch oven for ~ 4-5 min a side until golden. Transfer to a large plate.
2. Add a touch of ghee, coconut or avocado oil into the pot. Cook aromatics until fragrant + softened. Stir in the shortcut of your choice, cook ~30 sec to “bloom” it.
3. Pour in coconut milk, stir to blend w aromatics + loosen any browned bits on the bottom of the pot. Return shanks to the pot + add enough hot water to cover.
4. Simmer for ~1 ½ – 2 hrs over low heat, rotate shanks occasionally. Check if the shanks are tender enough; cook longer if needed.
5. Remove shanks from liquid. Separate meat from bones + fat. Place meat in a bowl, let cool then refrigerate + reserve for tomorrow.
6. Strain cooking liquid into a separate bowl, let cool, refrigerate uncovered overnight.
7. Next day: skim off solidified fat, warm up the jiggly liquid into a silky luxurious bath. Slip the lamb into the bath, stir gently, warm through, and season with fish sauce to taste.
8. Serve lamb w rice, a liberal ladle of liquid + all the toppings. Enjoy!