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Thursday, 14 August 2014

Thai Massamun Lamb Shanks

We are off to the southern highlands to stay with wonderful friends for a Xmas in July, well August this week end.
It is also another week end of sport viewing . The first game of the Bledisloe Cup is on and everyone is for ever hopeful about the Wallabies.  If you aren't going out to the game, get some friends around to watch it and a wintery do ahead meal is in order and this is perfect.
I made it this week, delicious. Although I have also made Osso Bucco for a casual dinner for friends last night and Asian Beef Pies for tonight for twelve.
All of these meals can be done and ready so you can spend time with your guests.
Of course I like to make my own paste but a bought one is fine if you are familiar with it. You may have to add extra of the seasonings.
Saturday night we will be indulging in Turkey with all the trimmings, which we are making.
We have cheated on the pudding, we have Heston Blumenthals puddings, they are absolutely delicious.
Look out for them this coming Xmas if you aren't inclined to make a pudding. I am not a fan of bought ready made food, but they are seriously worth consideration.
This is for 6 people.

6 lamb shanks
2 cans coconut milk
300 ml chicken stock
3 tablespoons fish sauce
3 tablespoons palm sugar
2 tablespoons tamarind puree
150 gram massamun curry paste ( homemade is preferred )
fresh coriander
500 gram sweet potato, peeled and chopped into 2 cm pieces
100 grams pearl onions or 1 very large onion cut into eights
Rylstone olive oil

Seal the lamb shanks in a little Rylstone olive oil.
Fry the curry paste in remainder of oil. add the coconut milk and stock and bring to a simmer.
 Add fish sauce, palm sugar and tamarind puree, and continue to simmer for a minute to allow flavours to infuse.
Add the lamb shanks and cook in a 160C oven covered for 1 1/2 hours.
Remove and ad the sweet potato and onion and cook for a further 1/2 hour.
Serve with steamed rice and freshly chopped coriander.

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