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 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.

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

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5 from 1 review

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

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 4 medium-sized lamb shanks (roughly 300 g each)
• 2 tbsp massaman paste
• 270 ml (9 fl oz) canned coconut milk (1 can)
• 1 cup (237 ml) 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)
• ¼ bunch coriander/cilantro, leaves picked, to serve (optional)
• 1 lime, cut into wedges, to serve (optional)
• Jasmine rice, to serve
• Naan bread, to serve

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Instructions

1. Preheat the oven to 180°C/350°F (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 and turn the heat off.
3. Add the massaman paste, coconut milk, beef stock, potatoes and red onions to 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.

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.

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.

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