Describing themselves as the sexiest new restaurant in Portland, owners Paul and Adrienne Van Slyke of the Siam Society are taking Thai cuisine to a whole new level.  When you are ready to take your own Thai adventure beyond Sesame Noodles and Pad Thai this is definitely the place for you.  Start off your evening with one of their award winning drinks, "Thai Me Up" iced tea with a generous pour of Stoli Vanilla vodka or maybe a "Jalapeno-Pear Kamikaze" more vodka, infused with fresh Pears and Jalapenos. The appetizers and entrees are some of the most creative culinary creations ever seen and you might think about ending your meal with the "Cardamom" Ice Cream or a "Silk Cocoon", banana, sweet rice, and toasted hazelnuts wrapped in flaky pastry and served with home made Coconut Ice Cream.  Today, they graciously share with us one of their best selling entreés,  Lamb Shanks in Yellow Curry.  

Lamb Shanks in Yellow Curry

For Lamb Shanks

• 4 lamb shanks (12oz to 16oz)
• 1/2 cup canola oil
• 2 cups white wine
• 1 cup onion
• 1/4 cup carrots
• 2 cloves garlic
• 2 Tbsp Mustard Seeds
• 1 Tbsp Coriander Seeds
• 2 Tbsp Madras Curry powder
• 1 1/2 Tbsp salt
• 1/2 Tbsp white peppercorns
• 1/2 Tbsp black peppercorns
• 2 Tbsp sugar
• Water to cover 

Preheat oven to 275.  Sear lamb shanks in canola oil, turning on all sides until a deep, golden brown.  Remove lamb from sauté pan and place in baking pan.  To sauté pan, add white wine and bring to boil; simmer and reduce wine by about 1/3; add onion, carrots and garlic and cook until softened.  Add mustard seeds, coriander seeds, Madras curry powder, salt, white and black peppercorns and sugar.  Pour liquid, vegetables and spices over lamb shanks in baking pan, and add enough water to halfway cover shanks.  Cover tightly and place in oven.  Cook, covered for 2 1/2-3 hours, rotating once, until meat is falling off bone.

For Yellow Curry

• 5 Tbsp plus 1 tsp yellow curry paste
• 1 tsp canola oil
• 1 Tbsp Vinegar
• 1 Tbsp plus 2 tsp Thai Fish Sauce
• 3 Tbsp plus 2 tsp Sugar
• 1 tsp Madras curry powder
• 1 tsp Freshly ground cumin
• 1 tsp Freshly ground coriander
• 1 tsp Dried chili flakes
• 5 cups Coconut Milk

Heat curry paste over medium heat in canola oil; add vinegar, fish sauce, sugar, curry powder, cumin, coriander, and chili flakes.  Stir until aromatic; add coconut milk and bring to boil.  Taste for balance and adjust sugar and salt, if needed.

About Siam Society