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Lamb Shanks Massaman Curry

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This lamb shanks Massaman curry is a rich, aromatic Thai-inspired dish featuring fall-apart tender lamb braised in a coconut milk curry sauce. Comforting, indulgent, and surprisingly simple to prepare.

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

Instructions

  1. Preheat oven to 170°C (340°F).
  2. In a large roasting pan or Dutch oven, combine lamb shanks, curry paste, coconut milk, chicken stock, cinnamon stick, and star anise. Stir to combine.
  3. Add potatoes and onion around the lamb.
  4. Cover tightly with foil or a lid and bake for 2.5 to 3 hours, or until lamb is fork-tender.
  5. Uncover for the last 20–30 minutes to reduce the sauce and intensify flavor.
  6. Skim excess fat, discard cinnamon stick and star anise.
  7. Serve lamb shanks with the sauce over jasmine rice or mashed potatoes.

Notes

  • Use lamb shoulder, beef cheeks, or Osso Bucco as alternatives.
  • Add carrots or baby eggplants for extra flavor and texture.
  • A splash of fish sauce or tamarind paste boosts umami.
  • Add red chili or chili oil for a spicy kick.
  • This dish freezes well for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/lamb-shanks-massaman-curry/