Curried Lamb Shanks Over Red Lentils
Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone. To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
4 lamb shanks, blotted dry
Salt and ground black pepper
2 tablespoons vegetable oil, divided
2 stalks celery, chopped
1 large onion, chopped
4 tablespoons curry paste, mild, medium or hot
1 1/2 ounces Glace d'Agneau Gold® dissolved in 4 cups hot water
Water as needed
2 sprigs fresh thyme
3/4 cup coconut milk (optional)
2 tablespoons thinly sliced scallions for garnish
Season the lamb shanks with salt and pepper. Heat 1 tablespoon of the oil in a heavy, deep pan large enough to hold the shanks in a single layer. Brown the shanks on all sides, then remove them from the pan and set them aside.
Add the remaining oil to the pan and, when it is hot, add the celery and onion and cook until the vegetables are softened and lightly browned.
Return the shanks to the pan. Add enough water to almost cover them and simmer until the meat is very tender, about 1 1/2 hours.
Remove the shanks, bring the braising liquid to a boil, and continue boiling until the liquid is half its original volume.
Stir in the coconut milk, and season the sauce to taste with salt and pepper. Serve the shanks with the sauce poured over them, garnished with scall
Wine Pairing: Zinfandel or Shiraz.