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Lemongrass-Ginger Lamb Shank with Coconut Rice

Lemongrass-Ginger Lamb Shank with Coconut Rice
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Lemongrass-Ginger Lamb Shank with Coconut Rice is a stunning dish that brings together the aromatic flavors of lemongrass and ginger with tender lamb shanks, served over creamy coconut rice. This recipe is perfect for both special occasions and comforting family dinners, offering a unique culinary experience that will leave your guests impressed. The slow-cooked lamb becomes melt-in-your-mouth tender, while the coconut rice adds a delightful creaminess to every bite. Easy to prepare, this dish is accessible for novice cooks yet sophisticated enough for seasoned chefs.

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
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp vegetable oil
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper, then sear until browned on all sides. Remove from pot.
  2. In the same pot, add onion, garlic, ginger, and lemongrass; sauté until fragrant. Stir in soy sauce, fish sauce, brown sugar, sesame oil, lime juice, and broth.
  3. Return lamb shanks to the pot, bring to a simmer, cover, and cook on low heat for about 2 to 2.5 hours until tender.
  4. For coconut rice, rinse jasmine rice under cold water; combine with coconut milk and water in another pot. Bring to a boil then reduce to low heat and cook for about 15 minutes until fluffy.
  5. Serve the coconut rice topped with the lamb shank and sauce; garnish with fresh cilantro and lime wedges.

Nutrition

Find it online: https://myrecipesbook.com/lemongrass-ginger-lamb-shank-with-coconut-rice/

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