Thai Lamb Shanks

Lamb

1. Preheat oven to 325
2. Salt and pepper the lamb well
3. Heat oil in a Dutch oven over medium high heat, and brown the shanks on all sides until deep golden - set aside
4. Turn heat to medium, add the onion and cook until soft and lightly golden, 5-6 minutes
5. Add the garlic, ginger and lemongrass - cook 1 minute
6. Stir in the red curry paste, tomato paste and brown sugar - cook a couple minutes so the paste fries a bit and wakes up
7. Pour in coconut milk and beef stock, stir smooth then add the fish sauce, soy sauce, lime zest, chile and cilantro stems
8. Bring to a gentle simmer and return the lamb to the pot - the liquid should come about two thirds up the sides
9. Cover, and cook 2½ to 3 hours, turning once or twice, until the meat is tender and trying to fall off the bone
10. Remove the shanks to a plate and tent loosely
11. Simmer the sauce uncovered 10 to 15 minutes to reduce and concentrate. If you want it thicker, stir in the cornstarch slurry and simmer a couple minutes
12. Turn off the heat and stir in the lime juice
13. Put shanks back in and spoon sauce over
14. Serve over soft polenta and hit with cilantro and green onions

Polenta

1. Bring stock/water to a gentle boil in a saucepan, stir in salt
2. Slowly rain in the polenta while whisking - don’t dump it unless you enjoy lumps and regret
3. Stir 5ish minutes, until smooth, then add the butter and ginger paste - mix well and serve