Slow braised lamb shank [1]

500g lamb shank

150g Massaman curry paste

150ml water

200ml coconut milk powder

2g coconut sugar

100g baby potato, boiled

100g onion white

5g bay leaves

20g peanut raw

20g fried onion

3g red curry oil

3g lemon leaves fresh julienne, sliced

5g spring onion

Salt

For the lamb shanks:

500g lamb shank

15g Massaman curry paste

8ml coconut milk

300ml water

7g coconut sugar

30g peanut, cooked

Salt

1

Preparing the lamb shanks:
2

Gather all the ingredients and keep aside.
3

In a container, place the lamb shank with coconut milk, massaman curry paste and coconut sugar.
4

Add salt, peanut and fill with water until the meat is covered with.
5

Cover with a cling film and aluminum foil and steam for 2 hours or until the lamb is tender.
6

Remove from the steamer and allow it to cool.
7

Transfer to a container, cover and keep in a chiller.
8

Final preparation:
9

Gather all the ingredients from the (main ingredients list) and keep aside.
10

In a small pot, add coconut milk, massman curry paste, white onion, baby potatoes, bay leaf
11

and peanut. Let it boil.
12

Once boiling add the lamb shank and let it boil one more time.
13

Then season with salt and coconut sugar to taste.
14

Transfer to curry bowl.
15

Garnish with fried onions, lemon leaves and spring onion. Top with red curry oil.