Name: Lamb Shanks Massaman Curry
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: Thai
Ingredients: 1.5 kg (3 lb) lamb shanks (about 4–5 foreshanks or 2–3 hind shanks); 1 can (114g) store-bought Massaman curry paste (Maesri recommended); 1 can (400ml) coconut milk; 1 1/2 cups chicken stock or broth; 1 cinnamon stick; 2 star anise; 2 medium potatoes, peeled and chopped into chunks; 1 large onion, cut into wedges

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This lamb shanks Massaman curry is one of the most luxurious, fall-apart tender dishes I’ve ever made—with barely any effort at all. The lamb is slow-braised in a rich, aromatic Thai Massaman curry sauce until the meat melts off the bone. It’s everything I love about hearty comfort food with the bold, exotic flavors of Thai cuisine.

Why You’ll Love This Recipe

I love how this recipe turns something that sounds like a restaurant-only dish into a simple, prep-and-bake meal. The coconut milk-based curry sauce is packed with warm spices, and the lamb shanks absorb every drop of flavor as they cook. With just 5 minutes of prep and a few hours in the oven, I end up with a meal that feels gourmet—and tastes even better than takeout. Lamb Shanks Massaman Curry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 kg (3 lb) lamb shanks (about 4–5 foreshanks or 2–3 hind shanks)
1 can (114g) store-bought Massaman curry paste (I use Maesri brand)
1 can (400ml) coconut milk
1 1/2 cups chicken stock or broth
1 cinnamon stick
2 star anise
2 medium potatoes, peeled and chopped into chunks
1 large onion, cut into wedges

Directions

I preheat my oven to 170°C (340°F).
In a large roasting pan or Dutch oven, I place the lamb shanks, curry paste, coconut milk, chicken stock, cinnamon stick, and star anise. I stir gently to combine the liquid.
I add the potatoes and onion around the lamb.
I cover the pan tightly with foil or a lid and bake for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.
I remove the lid for the last 20–30 minutes of baking to allow the sauce to reduce and deepen in flavor.
Before serving, I skim excess fat from the top of the curry and discard the cinnamon stick and star anise.
I serve the lamb shanks smothered in the Massaman sauce, usually over steamed jasmine rice or creamy mashed potatoes.

Servings and Timing

This recipe serves 4 generously.
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes

Variations

Lamb shoulder roast: I sometimes use a whole lamb shoulder instead of shanks—it turns into a Thai-style pot roast.
Beef options: Beef cheeks, Osso Bucco (beef), or beef ribs work well and break down beautifully over long cooking times.
Extra richness: A splash of fish sauce or tamarind paste adds more complexity if I want to play with flavor.
Veggies: I occasionally add carrots or baby eggplants for more texture and sweetness.
Spicy twist: A chopped red chili or a spoonful of chili oil brings some heat to the curry.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I place the lamb and sauce in a covered dish and warm it in the oven at 160°C (320°F) for 20–25 minutes. It can also be microwaved, but I prefer the oven to keep the meat tender.
It freezes well too—just cool completely and portion into freezer-safe containers. To reheat from frozen, I thaw overnight in the fridge and warm gently. Lamb Shanks Massaman Curry

FAQs

Can I use homemade Massaman curry paste?

I don’t recommend it for this recipe. Store-bought paste (like Maesri) has a concentrated flavor that works best for this method. Homemade is often too fresh and mild, which doesn’t yield the same deep flavor.

Do I need to brown the lamb shanks first?

No, that’s the beauty of this recipe. I simply place everything in the pan and let the oven do the work. The long cook time develops flavor without the need for browning.

What’s the best way to serve this?

I usually serve it over jasmine rice or mashed potatoes to soak up the rich sauce. Flatbreads like roti or naan are also great for mopping it up.

Can I make this in a slow cooker?

Yes! I reduce the stock slightly (to about 1 cup), then cook on low for 8 hours or until the lamb is tender. The sauce may be thinner, so I sometimes simmer it afterward to thicken.

What if I can’t find lamb shanks?

Lamb shoulder works beautifully, as does beef cheeks or Osso Bucco. Just avoid lean cuts like brisket or chuck, which don’t have enough flavor for this dump-and-bake method.

Conclusion

This lamb shanks Massaman curry is one of those dishes that tastes like I spent hours in the kitchen—when in reality, the oven did all the work. The tender lamb, bold spices, and creamy coconut sauce come together in a way that’s comforting and indulgent all at once. It’s the kind of meal that makes a regular night feel special—and I always go back for seconds.