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