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Recipe Collection

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Coconut Lamb Shank Braise

Coconut Lamb Shank Braise Related:   Asia, gluten-free, meat, Purim

Prep time: 5 minutes

Cook time: 4–5 hours

Yield: 4 servings

This is a dish we created at Doi Moi, full of distinct Thai flavors, including kefir lime, Thai chilies and fish sauce. The long cooking makes the meat tender and well infused with flavor.


  • 48 ounces coconut milk
  • 1 cup palm sugar
  • ½ cup fish sauce*
  • 2 cloves garlic, crushed
  • ½ bunch Thai basil
  • 1 kefir lime leaf
  • 1 Thai chili
  • 1 tablespoon star anise
  • ¾ tablespoon black peppercorns
  • ¾ tablespoon coriander seeds
  • 4–6 lamb shanks
  • Garnish: fresh cilantro, mint and dill leaves, torn


  • Combine all ingredients except lamb shanks in a pot and bring to a boil. Turn off and let liquid cool. Preheat oven to 350 degrees. Put lamb shanks in a pan, pour liquid over and cover with foil. Roast for 4 to 5 hours or until tender. Pour pan drippings and liquid into a pot and reduce until thick. Serve lamb shanks with sauce and garnish with herbs and Asian pickles.
  • *Use vegan "fish" sauce if it is not your custom to mix meat and fish.  

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