Irresistible Lamb Shanks Massaman Curry
Lamb Shanks Massaman Curry
Lamb Shanks Massaman Curry is a delicious and hearty dish that brings together the rich flavors of Thai cuisine with tender, slow-cooked lamb shanks. This recipe is perfect for family dinners or special gatherings, as it offers a warm and comforting meal that everyone will love. The combination of savory lamb, creamy coconut milk, and fragrant spices creates a unique flavor experience that is both satisfying and comforting.
Why Make This Recipe
There are many reasons to make Lamb Shanks Massaman Curry. First, it’s a wonderful way to enjoy the tender and flavorful meat of lamb shanks. Cooking them low and slow results in meat that falls off the bone. Additionally, the Massaman curry is incredibly rich and aromatic, making it a great dish for impressing guests or simply treating yourself to a gourmet experience at home. Lastly, it’s a one-pan meal, which means less cleanup and more time spent enjoying your food.
How to Make Lamb Shanks Massaman Curry
Making Lamb Shanks Massaman Curry is quite straightforward. Here’s how you can prepare this delightful dish:
Ingredients:
- 1.5kg / 3 lb lamb shanks (5 small, 4 medium, or 2-3 large)
- 114g / 4oz Maesri Massaman curry paste (1 can, or other brand)
- 400ml / 14oz coconut milk (full fat, Ayam brand is best)
- 2 cups chicken stock / broth (low sodium)
- 1 onion (halved then sliced 1cm / 1/3" thick)
- 400g / 14oz small potatoes (cut into 2.5cm / 1" pieces)
- 1 star anise
- 1 cinnamon stick
- Red chili (finely sliced for garnish)
- Coriander / cilantro (for garnish)
- Steamed jasmine rice (for serving)
Directions:
- Preheat the oven to 180°C / 350°F (160°C fan).
- In a large baking dish (22 x 33 cm / 9 x 13"), mix the curry paste, coconut milk, and stock together. Add in the sliced onion, potatoes, star anise, cinnamon stick, and lamb shanks.
- Make sure to turn the lamb shanks so they are well coated in the sauce, then cover the dish with foil.
- Bake in the oven for 2 hours. After 2 hours, remove the foil and continue baking for an additional 1 hour for small shanks or 1.5 hours for medium to large shanks. Turn the lamb twice to ensure even browning. The meat should be very tender and easily pull apart with forks.
- Carefully remove the lamb and skim off any excess fat from the surface. Mix the sauce in the baking dish until it thickens to a syrupy consistency.
- Serve the lamb with the sauce poured over jasmine rice, garnished with sliced chili and coriander. For larger gatherings, you can place the curry in a serving platter for sharing.
How to Serve Lamb Shanks Massaman Curry
Serve the Lamb Shanks Massaman Curry hot over a bed of fluffy steamed jasmine rice. The rich sauce pairs perfectly with the rice, soaking in the flavors. For added color and heat, garnish the dish with slices of red chili and fresh cilantro. This dish makes a stunning centerpiece for any dinner table.
How to Store Lamb Shanks Massaman Curry
If there is any leftover Lamb Shanks Massaman Curry, store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat until heated through. You can also freeze it for up to 3 months. Just ensure it’s cooled completely before placing it in the freezer.
Tips to Make Lamb Shanks Massaman Curry
- Choose lamb shanks of equal size for even cooking.
- Allow the curry to simmer longer if you like the sauce thicker.
- Feel free to add extra vegetables like carrots or bell peppers to the dish for more flavor and nutrition.
Variation
You can use beef or chicken instead of lamb if preferred. Simply adjust the cooking time accordingly, as different meats have different cooking requirements.
FAQs
-
Can I make this dish ahead of time?
Yes, you can prepare this curry a day in advance. Just reheat it before serving. -
Is Massaman curry spicy?
Massaman curry is typically milder than other Thai curries but you can adjust the spice level by using more or less chili. -
What can I serve with this dish?
Aside from jasmine rice, you can serve it with naan bread or steamed vegetables for a complete meal.
With these simple steps and tips, you can create a flavorful and unforgettable Lamb Shanks Massaman Curry that will surely impress everyone at your table!
Lamb Shanks Massaman Curry
Ingredients
Main Ingredients
- 1.5 kg lamb shanks 5 small, 4 medium, or 2-3 large
- 114 g Maesri Massaman curry paste 1 can or other brand
- 400 ml coconut milk full fat, Ayam brand is best
- 2 cups chicken stock low sodium
- 1 onion halved then sliced 1cm / 1/3" thick
- 400 g small potatoes cut into 2.5cm / 1" pieces
- 1 star anise
- 1 cinnamon stick
- Red chili finely sliced for garnish
- Coriander / cilantro for garnish
- Steamed jasmine rice for serving
Instructions
Preparation
- Preheat the oven to 180°C / 350°F (160°C fan).
- In a large baking dish (22 x 33 cm / 9 x 13"), mix the curry paste, coconut milk, and stock together.
- Add in the sliced onion, potatoes, star anise, cinnamon stick, and lamb shanks.
- Make sure to turn the lamb shanks so they are well coated in the sauce, then cover the dish with foil.
Cooking
- Bake in the oven for 2 hours.
- After 2 hours, remove the foil and continue baking for an additional 1 hour for small shanks or 1.5 hours for medium to large shanks.
- Turn the lamb twice to ensure even browning; the meat should be very tender and easily pull apart with forks.
- Carefully remove the lamb and skim off any excess fat from the surface.
- Mix the sauce in the baking dish until it thickens to a syrupy consistency.
Serving
- Serve the lamb with the sauce poured over jasmine rice, garnished with sliced chili and coriander.
- For larger gatherings, you can place the curry in a serving platter for sharing.
