Lamb Shanks Massaman Curry
Course: Dinner, Main DishCuisine: ThaiDifficulty: Intermediate
Servings
5
servingsPrep time
5
minutesCooking time
3
hoursTotal time
3
hours5
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1.5 kg / 3 lb lamb shanks (5 small, 4 medium, 2 – 3 large) (Note 1)
114 g / 4oz Maesri Massaman curry paste (1 can) , or other brand (Note 2)
400 ml / 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)
400 g / 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
Directions
- 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.
