- 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
- Preheat the oven to 160°C fan.
- 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.
- 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).
- 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.
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.
- Prep Time: 5 min
- Cook Time: 2 hours 10 min
- Category: Lamb, Massaman Lamb Shanks
- Method: Bake
- Cuisine: Thai
Keywords: Lamb shanks, Thai, Massaman Lamb Shanks