- 2 lamb shanks about 1 kilogram total weight
- cooking oil for deep frying
- 3 tablespoons curry powder yellow, green or red will all work; you may also use curry paste
- 2 pairs kaffir lime leaves deveined and thinly sliced
- 4 cloves garlic peeled and lightly pounded
- 2 star anise
- 1 bottle cider I used Strongbow
- 2 cups coconut milk
- fish sauce to taste
- 1 cup coconut cream
- cilantro (leaves only) to garnish
- mint (leaves only) to garnish
- Rinse the lamb shanks then pat dry with paper towels.
- Heat enough cooking oil to reach a depth of at least three inches in a large wok or frying pan.
- Carefully slide the lamb shanks into the hot oil. Cook over high heat until browned. If the shanks are not completely submerged in oil, flip them over for even browning.
- Scoop out the lamb shanks and set aside.
- Pour off the oil from the pan, leaving only about a tablespoonful.
- Throw in the curry powder, kaffir lime leaves, garlic and star anise. Cook over medium heat, stirring often, until aromatic.
- Put the lamb shanks back in the pan.
- Pour in the cider. Allow to boil uncovered for a few minutes.
- Pour in the coconut milk. Season with fish sauce. Cover the pan tightly and set the heat to low.
- Braise the lamb shanks for an hour or longer, flipping them halfway through the cooking, until the meat is tender. Taste the sauce once in a while and add more fish sauce, if needed.
- When the lamb shanks are done, pour in the coconut cream to thicken the sauce. Swirl the pan around to blend evenly. When the sauce simmers, turn off the heat.
- Taste the sauce one last time and add fish sauce, if necessary.