Massaman Lamb Shanks

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Massaman Lamb Shanks

Massaman Lamb Shanks

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, made with quality ingredients and are budget-friendly. 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.

  • Total Time: 2 hours 15 mins
  • Yield: 2 1x


Units Scale
  • 1 tbsp olive oil
  • 4 medium-sized lamb shanks (roughly 300g each)
  • 2 tbsp massaman paste
  • 270ml can of coconut milk
  • 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 chilli, sliced to serve (optional)
  • 1/4 bunch coriander, leaves picked to serve (optional)
  • 1 lime, cut into wedges to serve (optional
  • Jasmine rice to serve
  • Naan bread to serve


  1. Preheat the oven to 160°C fan.
  2. Heat a large, ovenproof skillet on high heat, add the olive oil and cook the lamb shanks for 6-8 minutes until browned, turning regularly. Set aside. Turn the heat off.
  3. Place the massaman paste, coconut milk, beef stock, potatoes and red onions in the pan. Stir to combine, and return the lamb shanks to the pan (or transfer to a baking dish if needed). 
  4. 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.
  5. Sprinkle with chilli and coriander to serve (if using).
  6. Serve with lime wedges, jasmine rice and naan bread.


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.

MAKE AHEAD AND LEFTOVERS – 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.

  • Author: Nicole
  • Prep Time: 5 min
  • Cook Time: 2 hours 10 min
  • Category: Lamb
  • Method: Bake
  • Cuisine: Thai

Keywords: Lamb shanks, Thai

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