Slow braised lamb shank

Preparation

• 1
  <strong>Preparing the lamb shanks:</strong>
• 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
  <strong>Final preparation:</strong>
• 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.