INGREDIENTS

• Australian lamb shanks
• chopped fresh cilantro
• coconut milk
• diced fresh ginger
• Dry White Wine
• grape seed or organic canola oil
• Jasmine or short grain rice
• juice and grated zest of 1 lime
• lemon grass
• olive or grape seed oil
• rice vinegar
• Thai Green Curry Paste
• White onion

DIRECTIONS

1. Trim lamb shanks of excess fat and sinew and place in large dish.
2. Combine coconut milk, lime juice and zest, curry paste, and half of the lemon grass and ginger. Pour over shanks. Cover and marinate in refrigerator 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
3. Heat oil in large casserole dish and sauté onion with remaining lemon grass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until cooked as preferred.
4. When the lamb is nearly cooked, prepare the rice. Place cilantro in the small bowl of a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold through half of the cilantro dressing.
5. To serve, spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.
6. Tips & Techniques