Massaman Lamb Shanks

Massaman Lamb Shanks
5 minutes of prep will give you tender, fall-apart massaman lamb shanks in a creamy, rich sauce. The oven does all the heavy lifting and you are left with lamb that is incredibly tender, caramelised onions and perfectly cooked potatoes. Try this on your next meal plan!
  • 1 tbsp olive oil
  • 4 medium sized lamb shanks (roughly 300g each)
  • 1 can Maesri massaman paste (see note 1)
  • 270ml can coconut milk
  • 1 cup beef stock/broth
  • 4 small potatoes (cut in half, skin on, see note 2)
  • 2 small red onions cut into wedges
  • 2 small red chilli sliced to serve (optional)
  • 1/4 bunch coriander to serve (optional)
  • 1 lime cut into wedges to serve (optional)
  • Jasmine rice to serve
  • Naan bread to serve


  1. Preheat oven to 180c convection or 160c fan forced.
  2. Heat large, oven-proof skillet on high heat, add oil and cook lamb shanks for 6-8 minutes until browned, turning regularly.
  3. Remove lamb shanks and set aside. Turn off heat.
  4. Place massaman paste, coconut milk, beef stock, small potatoes and red onions to the pan. Stir to combine, return shanks to pan.
  5. Place lid on, bake in oven 2 hours (see note 3 if your pan doesn’t fit your lamb shanks!)
  6. Sprinkle with red chilli and coriander (if using).
  7. Serve with lime wedges, jasmine rice and naan bread.

Note 1 – This is my favourite curry paste. It is authentic in flavour and is made using simple ingredients.

Note 2 – 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 3 – If you don’t have a pan with lid large enough to fit the lamb shanks, you can transfer the sauce and lamb shanks into a tray. Cover tightly with foil and cook as per recipe.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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