Description
Lemongrass-Ginger Lamb Shank with Coconut Rice is a flavorful dish that brings together succulent lamb shanks infused with aromatic lemongrass and ginger, served over creamy coconut rice. This comforting recipe is perfect for family dinners or special gatherings, offering a delightful combination of rich flavors and hearty textures.
Ingredients
Scale
- 4 lamb shanks (about 1 lb each)
- 2 stalks lemongrass, trimmed and smashed
- 3-inch piece fresh ginger, peeled and sliced
- 5 garlic cloves, smashed
- 1 onion, sliced
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 4 cups beef or chicken broth
- 1 tbsp vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
Instructions
- Heat vegetable oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper; brown on all sides and remove.
- In the same pot, sauté onion, garlic, ginger, and lemongrass until fragrant (about 3-4 minutes).
- Return lamb shanks to the pot; add soy sauce, fish sauce, brown sugar, sesame oil, lime juice, and broth. Bring to a boil then reduce heat to low.
- Cover and simmer for about 2 hours or until tender.
- Meanwhile, rinse jasmine rice under cold water. Combine rinsed rice with coconut milk and water in a rice cooker or pot; cook according to instructions or simmer until done.
- Serve coconut rice topped with lamb shank; garnish with cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow-cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 lamb shank with coconut rice (approx. 400g)
- Calories: 620
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg