MOUTH WATERING

CURRIED MUTTON SHANK

SERVES: 2

PREP + COOKING TIME: 3 hrs 15 minutes

INGREDIENTS

2 small mutton shanks
114 g curry paste
400 ml full fat coconut milk
2 cups chicken stock
1 onion, sliced
400 g baby potatoes, cut in halves
1 star anise
1 cinnamon stick
Coarse sea salt and pepper to taste
Fresh thyme, to garnish

METHOD

1. Preheat the oven to 190 °C.2. Mix curry paste, coconut milk and stock in a ceramic casserole dish. Add onion, potatoes, star anise, cinnamon stick3. Bake in the oven for 2 hours. Remove foil and bake for another hour, turning mutton twice to brown evenly or until the meat is tender.4. Remove mutton from the oven and place onto a plate. Carefully skim off excess fat off the surface of the sauce.5. Mix sauce in baking dish until it reduces down to a syrupy thickness.6. Serve mutton with sauce and potatoes. Garnish with fresh thyme.