Ingredients:

4 pieces Australian Lamb shanks
2 tbsp Knorr Aromat Powder
2 tbsp oil
3 pieces shallots, sliced
5 stalks lemongrass
1/2 cup    Thai red curry paste            
4 cups Knorr Demiglace Powder (50g of powder diluted in 4 cups cold water)
1 cup coconut milk
5 sprigs     coriander leaves
brown sugar, to taste
 
For Yellow Rice Pilaf:
3 tbsp butter
1 piece white onion, medium
2 pieces bell peppers, medium
1 1/2 tsp turmeric powder
2 cups jasmine or Basmati rice
1 cube Knorr Chicken Broth dissolved in 2 1/2 cups of water   
1/ 4 cup pine nuts, toasted  (optional)
1/4 cup raisins (optional)

Procedure:
1. Season lamb shanks with Knorr Aromat powder. Heat oil in pan then sear the lamb on all sides. Set aside.
2. Sautè shallots and lemongrass on the same pan. Add the red curry paste. Continue to sautÈ until fragrant.
3. Add the prepared Knorr Demiglace. Bring the liquid to a boil. Place the lamb shanks back into the sauce. Simmer for about an hour until tender.
4. Add the coconut milk and coriander leaves. Adjust seasoning. Add water and sugar if necessary.
 
For Rice Pilaf:
1. Heat butter in a pan. SautÈ onions and bell peppers. Add jasmine rice and turmeric powder. Make sure that all the rice grains are covered with turmeric and oil.
2. Add the dissolved Knorr Chicken Broth and let it simmer. Cover the pot and let the rice cook for about 15 minutes. When done, toss rice with additional butter, nuts and raisins.

Seen in: Appetite, October-November 2007
Recipe from: Chef Joanne Limoanco, Unilever Foodsolutions

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