Stashcook: Meal Planner & Recipe Keeper

Lamb Shanks Massaman Curry Recipe

Name: Lamb Shanks Massaman Curry
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 5
Ingredients: 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 / 1/3" 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

RecipeTin Eats

Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don't be fooled by the simplicty of this recipe - hours in the oven works magic. (Read in post if you are dubious!)SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.

Ingredients

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 / 1/3" 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

Method

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 1/3 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!

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