Coconut Cream Lamb Shanks with Sweet Potatoes & Coriander
Coconut Cream Lamb Shanks with Sweet Potatoes & Coriander is a comforting dish that combines tender lamb shanks simmered in a rich coconut cream sauce with sweet potatoes and aromatic coriander. This delightful recipe is perfect for family dinners or special gatherings, providing warmth and satisfaction with every bite. The unique blend of spices elevates the flavors, making it an impressive yet easy-to-prepare meal. Serve it over rice or quinoa for a complete dining experience that will leave your guests raving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Global
Ingredients
Scale
- 2 lamb shanks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 (14 oz) can full-fat coconut cream
- 2 cups beef or chicken broth
- Juice of 1 lime
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper, then sear on all sides until browned (about 3-4 minutes per side). Remove from pot.
- In the same pot, sauté onions and garlic for about 5 minutes. Add ginger, ground coriander, cumin, and cinnamon; cook for an additional minute.
- Return lamb shanks to the pot. Pour in coconut cream and broth, add lime juice and sweet potato chunks, then bring to a gentle simmer.
- Cover the pot, reduce heat to low, and slow cook for about 2 hours until the lamb is tender.
- Let rest for a few minutes before serving warm, garnished with fresh coriander.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 590mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg