INGREDIENTS

  • 4 Australian Lamb shanks
  • 2 tablespoons olive or grape seed oil
  • 1 white onion, diced
  • 1 cup crisp dry white wine
  • 14 fl oz can coconut milk
  • juice and grated zest of 1 lime
  • 2 tablespoons Thai Green Curry Paste
  • 2 stalks lemon grass, tender white end only, peeled, crushed and chopped, divided
  • 3 tablespoons fresh ginger, diced
  • 1 cup Jasmine or short grain rice
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons grape seed or organic canola oil
  • 1 tablespoon rice vinegar

DIRECTIONS

  • Yield: 4 Servings
  • Cuisine: Thai
  • Course: Entrée