Lamb Shanks Massaman Curry

Lamb Shanks Massaman Curry


This incredibly easy Thai recipe will stop you in your tracks – shanks slow cooked in the oven until the meat is falling off the bone, braised in a rich, coconut Massaman Curry sauce.
  • 1.5kg/ 3 lb lamb shanks (5 small, 4 medium, 2 - 3 large) (Note 1)
  • 114g/ 4oz Maesri Massaman curry paste (1 can) , or other brand (Note 2)
  • 400ml/ 14oz coconut milk , full fat (Ayam brand is best, Note 3)
  • 2 cups chicken stock/broth , low sodium (Note 4)
  • 1 onion , halved then sliced 1cm / ⅓" thick (brown, white, yellow)
  • 400g/ 14oz small potatoes (2.5cm/1" wide, halve if bigger)
  • 1 star anise
  • 1 cinnamon stick
  • Red chilli , finely sliced (small = spicy, large = less spicy)
  • Coriander/cilantro
  • Steamed jasmine rice
  1. Preheat oven to 180°C/350°F (160°C fan).
  2. Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
  3. Turn shanks to coat in sauce, then cover with foil.
  4. Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
  5. Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about ⅓ cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
  6. Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

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