This week's recipe is a Lamb Shank Rendang Curry. The meat is cooked low & slow so it's ridiculously tender. The Church Farm Curry Paste was delicious - we were super impressed!
Ingredients
- 4 lamb shanks
- 1 tbsp Sol Ghee ghee
- 1 organic brown onion (finely diced)
- 1 large garlic clove (finely diced)
- churchfarm general store rendang curry paste
- organic coconut cream
- 2 cups organic chicken from byron bay bone broth
- organic jasmine rice
To serve - sliced cucumber, chilli, coriander, lime, toasted coconut chips, spring onion or pickled red onion
Method
- Preheat a fan forced oven to 160°C.
- Preheat a fry pan on high heat. Season lamb shanks with salt and pepper and sear in ghee on all sides until brown. Remove from the pan and transfer into a deep tray or large ovenproof dish.
- Reduce heat to medium and fry onion and garlic until the onion is translucent. Place curry paste into the pan and fry for a couple of minutes. Add in coconut cream and bone broth and mix until combined. Pour the liquid over the top of the lamb shanks.
- Cover lamb shanks with a double layer of aluminium foil or a lid if your dish has one and transfer into the oven. After two hours, flip the lamb shanks over and baste with sauce in the pan. Return to the oven uncovered for a further 1.5 hours, flipping the lamb shanks again at the halfway mark. If the liquid dries out at any stage, add an additional half a cup of bone broth to the tray.
- Cook rice according to packet instructions. Serve lamb shanks on a bed of rice with curry sauce from the pan. Top with sliced cucumber, chilli, coriander, toasted coconut chips, a squeeze of lime and spring onion (or pickled onion if you have some!).
RECIPE @hughandher
