Thai style lamb shank red curry

Thai style lamb shank red curry

Serves 6 | Preparation Time: 15 mins | Cooking Time: 90 mins 


  • 6x Farm88 lamb shanks
  • 1 tbsp oil 
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 1 stalk lemongrass, bruised and chopped
  • 3 tbsp Thai red curry paste
  • 2 kaffir lime leaves
  • 2 cups vegetable stock
  • 1 large red or green capsicum, chopped
  • 1 cup coconut milk or cream

To serve:

  • Steamed rice
  • Mint
  • Coriander
  • Toasted cashew nuts


  1. Preheat the oven to 170°C. Coat lamb with oil instead of adding oil to the dish.
  2. Heat a large casserole pan (with lid) over a moderately high heat. Brown lamb shanks all over.
  3. Reduce heat in pan to low and add onion, garlic, ginger and lemongrass, and cook until onion is transparent. Add the curry paste and lime leaves, stirring for a few minutes until fragrant. Add the stock, capsicum and coconut cream to pan and return the lamb shanks.
  4. Cover, place in the oven and simmer for approximately 2 hours or until the lamb is very tender. Stir occasionally and adjust the heat as required to maintain simmer. Add a little water or stock if needed to keep the ingredients just covered. Serve with steamed rice, herbs and nuts.
Results may vary.