Lamb Shanks Massaman Curry
A delicious and hearty dish bringing together tender lamb shanks with aromatic Massaman curry spices and creamy coconut milk, perfect for family dinners or special gatherings.
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.
Notes
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 for more flavor and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.