Lamb Shanks Massaman Curry
Total Time
3 hours and 5 minutes
Prep Time
5 minutes
Cook Time
3 hours
Rating
4.98 out of 5 stars
(224)
Ingredients
5 servings
- 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
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan).
Step 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.
Step 3
Turn shanks to coat in sauce, then cover with foil.
Step 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.
Step 5
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).
Step 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!
Step 7
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