Braised Beef Shanks With Lemongrass Coconut Milk And Ginger Recipe

• 2 tsp grnd coriander
• 1 tsp grnd cardamom
• 1 tsp grnd cayenne pepper
• 1 tsp grnd cumin
• 1 tsp turmeric
• 1 tsp freshly grnd black pepper
• 2 tsp salt, plus more to taste
• 4 lb beef shanks, cut 1 1/2 to 2 inches thick
• 3 Tbsp. peanut oil
• 3 c. minced onions
• 2 x carrots cut into 1/4 inch dice
• 4 x garlic cloves, chopped
• 2 Tbsp. chopped fresh ginger
• 2 c. low-sodium chicken stock
• 1 1/2 c. unsweetened coconut lowfat milk
• 1 stalk lemongrass, tough outer part removed, tender center very thinly sliced Or possibly 1 Tbsp. thinly sliced lime zest
• 3 x bay leaves
• 1 c. minced fresh cilantro for garnish
• 1/4 c. minced fresh mint for garnish (opt) Or possibly equivalent minced fresh basil

1. Combine spices, pepper and salt and sprinkle over all surfaces of meat.
2. You may do this a day ahead and wrap and chill meat.
3. Save any excess spice mix.
4. Set aside.
5. Preheat oven to 325 degrees.
6. Add in 1 Tbsp.
7. oil to Dutch oven or possibly large, heavy roasting pan and place over medium heat.
8. Add in onions, carrots, garlic and ginger and cook, stirring, till vegetables are soft but not browned, about 10 min.
9. Remove vegetables with a slotted spoon and set aside.
10. Add in remaining peanut oil to pan and increase heat to medium-high.
11. Add in meat and brown well on all sides for 5-7 min.
12. Brown meat in batches if pan is too small.
13. Remove shanks as they are done and set aside.
14. Pour off excess fat from pan.
15. Reduce heat to medium.
16. Add in 1 c. stock to pan and scrape up browned bits from bottom of pan.
17. Add in lemongrass, bay leaves, remaining spice rub, remaining stock and coconut lowfat milk and bring to boil.
18. Return vegetables and meat to pan.
19. Cover pan; bring to boil and place it in preheated oven.
20. The shanks should braise till meat is tender and pulling away from bone, 2 1/2 to 3 1/2 hrs.
21. Check shanks from time to time to assure they are not sticking to bottom of the pan and which liquid has not evaporated.
22. Add in more stock or possibly water if needed.
23. When meat is tender, remove it to hot platter and cover loosely with foil.
24. Remove bay leaves and throw away.
25. Degrease braising liquid if necessary and reduce it over high heat to thicken slightly.
26. Serve meat over jasmine rice or possibly noodles.
27. Ladle ample sauce over all and garnish with cilantro and optional mint or possibly fresh basil.
28. Serves 6 - 8

coriander, cardamom, cayenne pepper, cumin, turmeric, black pepper, salt, beef shanks, peanut oil, onions, carrots, garlic, fresh ginger, chicken, milk, stalk lemongrass, bay leaves, fresh cilantro, fresh mint

Taken from cookeatshare.com/recipes/braised-beef-shanks-with-lemongrass-coconut-milk-and-ginger-90383 (may not work)