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.
400g/ 14oz small potatoes (2.5cm/1" wide, halve if bigger)
1 star anise
1 cinnamon stick
GARNISHES:
Red chilli , finely sliced (small = spicy, large = less spicy)
Coriander/cilantro
Steamed jasmine rice
Instructions
Preheat oven to 180°C/350°F (160°C fan).
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.
Turn shanks to coat in sauce, then cover with foil.
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.
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).
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!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2022/11/08/lamb-shanks-massaman-curry/