Lemongrass-Ginger Lamb Shank with Coconut Rice
Lemongrass-Ginger Lamb Shank with Coconut Rice is a fragrant, flavorful dish that elevates any dinner occasion. The succulent lamb shanks are slow-cooked to perfection, infused with the aromatic essence of lemongrass and ginger. Paired with creamy coconut rice, this meal is not just a feast for the palate but also visually appealing. Ideal for family gatherings or special celebrations, this recipe is simple enough for novice cooks while still impressing seasoned chefs. Enjoy a comforting meal that leaves your guests raving about your culinary skills.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Braising
- Cuisine: Asian
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
- 1 tbsp brown sugar
- 4 cups beef or chicken broth
- 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; sear until browned on all sides (about 4-5 minutes per side). Set aside.
- In the same pot, sauté onion and garlic until translucent (3-4 minutes). Add lemongrass and ginger; cook for another minute until fragrant.
- Stir in soy sauce, brown sugar, and broth; bring to a simmer. Return lamb shanks to the pot, cover, reduce heat to low, and braise for about 2 hours until tender.
- For coconut rice: Rinse jasmine rice under cold water until clear. Combine rinsed rice with coconut milk; cook according to package instructions.
- Serve lamb shanks beside coconut rice, garnished with fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 lamb shank (approx. 200g)
- Calories: 445
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg