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I would always order massaman lamb shanks at my favourite Thai restaurant until I made the decision to save my money and prepare more meals at home. It blew my mind when I realised I could prepare this dish in 5 minutes and that the oven would do all the hard work for me. There are incredible curry pastes available at the supermarket (I always link my recommendations in my recipes) that are perfectly balanced and refined in terms of flavour, are additive-free and budget-friendly, and made with quality ingredients. These Massaman Lamb Shanks are so easy to make, slow-cooked in a rich massaman sauce until the lamb is tender enough to break away with a fork. Your family will love this comforting, warming recipe made at a fraction of the cost.

Massaman Lamb Shanks Recipe

Can you make Massaman Lamb Shanks ahead of time?

Yes, you can refrigerate cooked Massaman Lamb Shanks for up to 3 days. Reheat in the microwave until piping hot to serve. Massaman Lamb Shanks can also be frozen for up to 2 months – shred the lamb off the bone and freeze it in individual portions. Ensure the potatoes are covered in liquid to prevent freezer burn. Thaw completely in the fridge overnight. Best reheated in the microwave. Stir gently when required to avoid the potatoes breaking down.

Are Massaman Lamb Shanks suitable for leftovers?

Yes, Massaman Lamb Shanks can be refrigerated for up to 3 days. Reheat in the microwave until piping hot to serve. Stir gently when required to avoid the potatoes breaking down.

Massaman Lamb Shanks Recipe

Massaman Lamb Shanks

Author: Nicole
5 from 1 vote
“Full of flavour and so very tender. Will definitely be making again.”
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If you've ever wanted to be able to create your favourite Thai lamb dish at home, this Massaman Lamb Shanks recipe is just for you. With the option of using the oven or the slow-cooker, in this set-and-forget dish, lamb shanks are cooked alongside potatoes in a delicious coconut curry sauce until the meat is falling off the bone. Serve with rice and naan bread for the full curry experience.
Prep 5 minutes
Cook 2 hours 10 minutes
Total 2 hours 15 minutes
Servings: 2 servings

Ingredients

  • 1 tbsp olive oil
  • 4 medium-sized lamb shanks, roughly 300 g (10½ oz) each
  • 2 tbsp massaman paste, I use Maesri brand
  • 270 ml (9 fl oz) canned coconut milk
  • 250 ml (1 cup) beef stock
  • 4 small potatoes, cut in half, skin on (see note 1)
  • 2 small red onions, cut into wedges
  • 2 small red chillies, sliced, to serve (optional)
  • ¼ bunch coriander (cilantro), leaves picked, to serve (optional)
  • 1 lime, cut into wedges, to serve (optional)
  • Steamed jasmine rice, to serve
  • Naan bread, to serve

Instructions

  • Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). (See note 2 if you'd like to cook these in a slow-cooker.)
  • Heat a large, ovenproof frying pan over high heat. Add the olive oil and cook the lamb shanks for 6–8 minutes, turning regularly, until browned. Set aside and turn the heat off.
  • Add the massaman paste, coconut milk, beef stock, potatoes and red onion to the pan. Stir to combine and return the lamb shanks to the pan (or transfer to a baking dish if you don’t have an ovenproof frying pan). 
  • Cover tightly with a lid or two layers of foil. Bake for 2 hours or until the lamb is soft enough to be shredded with a fork.
  • Sprinkle with chilli and coriander to serve (if using).
  • Serve with lime wedges, jasmine rice and naan bread.

Nutrition information

Nutrition Facts
Massaman Lamb Shanks
Amount per Serving
Calories
882
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
34
g
213
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
170
mg
57
%
Sodium
 
482
mg
21
%
Potassium
 
1961
mg
56
%
Carbohydrates
 
45
g
15
%
Fiber
 
9
g
38
%
Sugar
 
15
g
17
%
Protein
 
62
g
124
%
Vitamin A
 
3696
IU
74
%
Vitamin C
 
101
mg
122
%
Calcium
 
129
mg
13
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Leaving the skin on means the potato doesn’t fall apart during the cooking process. You can peel your potatoes if preferred, but they will break down more.
Note 2 – To make in a slow-cooker: 
Cut the potatoes slightly larger than for the oven method, so they don’t break down too much.
Brown the shanks (optional, but recommended): Heat the oil in a pan over high heat and sear the lamb shanks for 6–8 minutes until browned. Transfer to the slow-cooker. (If you’re short on time, you can skip the browning – the flavour will just be a little less rich.)
Build the sauce: Stir the massaman paste, coconut milk and beef stock together in the slow cooker. Nestle in the potatoes and red onion, then add the lamb shanks back in. Make sure they’re mostly submerged.
Cook on Low for 8 hours or High for 5–6 hours, until the lamb is fall-apart tender and the potatoes are cooked through.
Liquid amount: Slow cookers don’t reduce liquid the way ovens do, so the sauce will be thinner. If you’d like it richer, you can do the following:
  • Remove the lamb and vegetables at the end and simmer the sauce on the stove for 5–10 minutes to thicken.
  • Or stir through 1–2 teaspoons of cornflour (cornstarch) mixed with water in the last 30 minutes of cooking.

MAKE AHEAD

Refrigerate for up to 3 days. Reheat in the microwave until piping hot to serve. Freeze for up to 2 months – shred the lamb off the bone and freeze it in individual portions. Ensure the potatoes are covered in liquid to prevent freezer burn. Thaw completely in the fridge overnight. Best reheated in the microwave. Stir gently when required to avoid the potatoes breaking down.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave until piping hot to serve. Stir gently when required to avoid the potatoes breaking down.

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Course entrée, lamb, Main Course, Massaman Lamb Shanks
Cuisine Thai