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Slow-Simmered Thai Sweet Lamb Confit

A daring Michelin-star dessert that bridges the gap between savory and sweet. Succulent lamb shanks are slow-simmered for hours in a fragrant bath of coconut milk, palm sugar, and Thai aromatics until the meat achieves a melt-in-the-mouth texture and a caramelized, honey-like finish.
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Prep Time 20 minutes
Cook Time 5 hours
Resting Time 20 minutes
Total Time 5 hours 40 minutes
Servings: 4 portions
Course: Dessert
Cuisine: Asian Fusion, Thai
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

The Sweet Braise
  • 500 g Lamb Shank trimmed of excess fat, bone-in
  • 800 ml Coconut Milk full fat
  • 200 g Palm Sugar finely chopped
  • 3 stalks Lemongrass Stalks bruised and tied in knots
  • 40 g Fresh Ginger sliced into thick coins
  • 4 leaves Pandan Leaves tied in a knot
  • 2 pieces Star Anise whole
  • 1 piece Cinnamon Stick Ceylon variety
The Finishing Glaze & Garnish
  • 100 ml Coconut Cream for the final reduction
  • 1 piece Lime zest only
  • 2 tbsp Toasted Coconut Flakes for crunch
  • 0.5 tsp Sea Salt to balance sweetness

Equipment

  • 1 Dutch Oven Heavy-bottomed for even heat distribution
  • 1 Kitchen Twine To tie aromatics if needed
  • 1 Microplane For lime zesting

Method
 

Preparation and Infusion
  1. In a heavy-bottomed Dutch oven, combine the coconut milk, chopped palm sugar, lemongrass, ginger, pandan leaves, star anise, and cinnamon stick.
  2. Heat the mixture over medium heat, stirring constantly until the palm sugar is completely dissolved and the liquid begins to steam.
The Long Simmer
  1. Carefully place the lamb shank into the coconut bath. The liquid should almost cover the meat.
  2. Reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer very gently for 4 to 5 hours. Turn the lamb every hour to ensure even cooking.
  3. The lamb is ready when the meat is falling off the bone and the coconut milk has reduced into a thick, oily, aromatic syrup.
Shredding and Caramelization
  1. Remove the lamb from the pot and discard the bone and whole spices (lemongrass, ginger, pandan, star anise, cinnamon).
  2. Using two forks, shred the lamb meat into very fine fibers. Return the shredded meat to the pot with the remaining reduction.
  3. Add the extra 100ml of coconut cream and the sea salt. Cook uncovered over medium-low heat for another 15-20 minutes, stirring frequently, until the meat is deeply caramelized and has absorbed the sweet syrup.
Plating
  1. Spoon the sweet lamb confit into small dessert bowls. Top with fresh lime zest and toasted coconut flakes to provide acidity and texture.

Notes

This dish is inspired by traditional Thai 'Mutton Halwa' techniques but elevated with the aromatics of a massaman-style base, served strictly as a sweet final course.