Lao style Lamb Shanks & Sticky Rice Soup
Try this recipe for something a little different. Slow cooked lamb shanks are fantastic throughout the colder months. A beautiful rich flavour from meat that falls off the bone. You’ve loved them cooked in French , Moroccan and western styles now try Laotian. The food is as simple and beautiful as the country. Try the dish then book your tickets!
Ingredients
- 4 lamb shanks, trimmed
- 2 tsp sunflower oil
- ½ cup Jasmine rice
- 200 g pumpkin, cut into 2cm triangles
- 1 zucchini, halved lengthways and sliced
- 1 tbsp fish sauce
- 4 cups shredded silverbeet
To serve:
– Long red chilli, sliced thinly on diagonal
– Thai basil leaves
– Lime wedges
Preperation Directions
01
Preheat a large cast iron casserole or wide saucepan over high heat.
02
Place shanks on a plate, drizzle with oil and season generously with black pepper.
03
Brown lamb shanks on all sides.
04
Add 1.5 litres water, bring to the boil and simmer, covered for 1 hour 15 minutes or until almost tender.
05
Add rice and cook for another 15 minutes until lamb is tender. Remove lamb shanks to a large bowl to cool slightly.
06
Add pumpkin and cook for another 10 minutes until pumpkin is just tender. Add zucchini for the final few minutes of cooking.
07
Season soup with fish sauce. Add extra black pepper if desired. Add a little extra water if soup is too thick.
08
Shred lamb and return to soup. Stir through silverbeet
09
Ladle soup into bowls and top with chilli and plenty of Thai basil. Serve with lime wedges.
SEND ME THE RECIPE.
Follow Us On Instagram @1888certified
Get in touch
Phone Number
(02) 9328 3200
info@1888certified.com.au
Address
2028 NSW (under Dan Murphy’s)
Opening Hours
Fri & Sat: 9am – 5pm
Sun: 9AM-6PM
