1 pound lamb shank
2 TBSP neutral oil like grapeseed
13oz coconut milk (about 1 can)
1 TBSP red curry paste
2 bay leaves
4 cloves garlic, peeled and left whole
2 TBSP sweet or spice paprika
1C chicken stock
2 tsp fish sauce
medium sized heavy bottom sauce pan with a tight fitting lid
1: Set pan over high heat, add the oil followed by the lamb shank. Sear all sides well salting after the sear. 5-10 minutes.
2: Lower heat to medium, remove excess oil if desired. Add the curry paste, garlic and bay leaves. Stir well until you detect the aroma of the curry. Add the can of coconut milk, paprika, fish sauce and chicken stock. Stir well and bring to a simmer. Add the shank into the liquid, adding more chicken stick if the lamb isn’t 50-70% submerged in liquid. Cover and simmer (braise) for 1.5 hours.
3: Remove the shank from the curry and set aside. Turn heat to high and reduce by 30%. Taste for salt, using fish sauce to add salt. Remove meat from the bone.
4: Add the meat to a bowl or deep plate, pour sauce overtop, serve with coriander leaves.