Braised Lamb Shanks with Masaman or Rendang by @foodminimalist

2h20
Hard

2 servings

🍖

1.8 kg

Lamb Shanks

🧅

Onion

🌶️

50 g

Rendang Spice Mix

🫚

15 g

Ginger

🧄

9 g

Garlic

🧅

80 g

Shallot

🍛

110 g

Masaman Curry Paste

🥥

430 ml

Coconut Milk

💧

950 ml

Water

🐟

30 ml

Fish Sauce

🧈

15 ml

Ghee

🍋

140 g

Lime

🌿

15 g

Cilantro

🥒

400 g

Persian Cucumbers

🧅

100 g

Red Onion

🍚

780 g

Rice

Preparation Steps

  1. Step 1/15

    Choose one curry base: use sliced yellow onion with rendang spice mix, or use minced ginger, garlic, and shallot with Massaman curry paste. Thinly slice the red onion, cut the lime, and prepare cilantro and Persian cucumbers for serving.

    yellow onion
    rendang spice mix
    ginger
    garlic
    shallot
    Massaman curry paste
    red onion
    lime
    cilantro
    Persian cucumber
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Heat the Dutch oven over medium-high heat. Sear the 4 lamb shanks for 4 to 5 minutes per side until deeply golden brown.

    lamb shank
    🍲Dutch oven
    🗜️tongs

  3. Step 3/15

    Transfer the browned lamb shanks to a large plate. Add 1 tablespoon ghee to the Dutch oven.

    lamb shank
    ghee
    🍽️large plate
    🗜️tongs
    🍲Dutch oven

  4. Step 4/15

    Cook the selected aromatics in the ghee for 3 to 5 minutes until softened and fragrant. Stir in the selected curry shortcut and cook for 30 seconds to bloom the spices.

    yellow onion
    rendang spice mix
    ginger
    garlic
    shallot
    Massaman curry paste
    ghee
    🍲Dutch oven
    🥄wooden spoon

  5. Step 5/15

    Pour the 15 fl oz coconut milk into the Dutch oven. Scrape the browned bits from the bottom and stir the sauce until smooth.

    plain coconut milk
    🍲Dutch oven
    🥄wooden spoon

  6. Step 6/15

    Return the lamb shanks to the Dutch oven. Add about 4 cups hot water, or enough to mostly cover the shanks.

    lamb shank
    hot water
    🍲Dutch oven
    🗜️tongs

  7. Step 7/15

    Bring the braising liquid to a gentle simmer. Cover partially and cook over low heat for 90 to 120 minutes, turning the shanks occasionally.

    lamb shank
    🍲Dutch oven
    🗜️tongs

  8. Step 8/15

    Test the lamb for tenderness; it should pull easily from the bone. Continue simmering if the meat is still firm.

    lamb shank
    🍲Dutch oven
    🗜️tongs

  9. Step 9/15

    Remove the lamb shanks from the braising liquid. Pull the meat from the bones and discard excess fat.

    lamb shank
    🗜️tongs
    🥣large bowl

  10. Step 10/15

    Place the shredded lamb in one large bowl and let it cool. Refrigerate the bowl overnight.

    lamb shank
    🥣large bowl

  11. Step 11/15

    Strain the braising liquid into the second large bowl. Cool it, then refrigerate uncovered overnight so the fat solidifies.

    🔍fine-mesh strainer
    🥣large bowl

  12. Step 12/15

    The next day, skim and discard the solidified fat from the sauce. Warm the strained sauce gently in the Dutch oven until silky.

    🍲Dutch oven
    🥄wooden spoon

  13. Step 13/15

    Add the reserved lamb to the warm sauce. Stir gently until the meat is heated through, then season with fish sauce to taste.

    lamb shank
    fish sauce
    🍲Dutch oven
    🥄wooden spoon

  14. Step 14/15

    Divide cooked rice among 6 bowls and top with the braised lamb. Ladle over plenty of sauce.

    cooked rice
    lamb shank
    🥄ladle
    🥣large bowl

  15. Step 15/15

    Finish each serving with lime juice, cilantro, Persian cucumbers, and thinly sliced red onion. Serve immediately.

    lime
    cilantro
    Persian cucumber
    red onion
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Spices, Seasoning, Vegetables, Aromatics, Seafood, Fats, Fruit, Garnish, Herbs

Ingredients

Lamb shanks, Onion, Rendang spice mix, Ginger, Garlic, Shallot, Masaman curry paste, Coconut milk, Water, Fish sauce, Ghee, Lime, Cilantro, Persian cucumbers, Red onion, Rice

Allergens

Fish, Milk

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

810 kcal

Macro nutrients

Protein: 45g, Fat: 42g, Carbohydrates: 65g, Fiber: 4g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 1250mg, Potassium: 950mg, Iron: 5.5mg, Calcium: 95mg, Zinc: 8mg

Vitamins

Vitamin C: 20mg, Vitamin B12: 3.2mcg, Vitamin B6: 0.7mg, Vitamin A: 65mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Dutch oven, large plate, wooden spoon, tongs, large bowl, fine-mesh strainer, chef's knife, cutting board, ladle

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Main Course, Stew, Curry

Occasions

Dinner, Weekend Meal, Meal Prep, Family Meal, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@foodminimalist

Origin

Cuisine

Thai, Indonesian, Malaysian, Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Tender, Silky, Rich, Jiggly, Crunchy, Juicy

Flavors

Savory, Spicy, Aromatic, Rich, Creamy, Tangy, Umami, Warm, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool cooked lamb and sauce promptly,Do not leave at room temperature longer than 2 hours), fridge : 3-4 days (Store lamb and sauce in airtight containers,Keep at or below 4°C / 40°F,Reheat until steaming hot), freezer : 2-3 months (Freeze cooled lamb in sauce in freezer-safe airtight containers,Thaw overnight in the refrigerator before reheating)