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.

Note 2 – To make in a slow-cooker: 

Cut the potatoes slightly larger than for the oven method, so they don’t break down too much.

Brown the shanks (optional, but recommended): Heat the oil in a pan over high heat and sear the lamb shanks for 6–8 minutes until browned. Transfer to the slow-cooker. (If you’re short on time, you can skip the browning – the flavour will just be a little less rich.)

Build the sauce: Stir the massaman paste, coconut milk and beef stock together in the slow cooker. Nestle in the potatoes and red onion, then add the lamb shanks back in. Make sure they’re mostly submerged.

Cook on Low for 8 hours or High for 5–6 hours, until the lamb is fall-apart tender and the potatoes are cooked through.

Liquid amount: Slow cookers don’t reduce liquid the way ovens do, so the sauce will be thinner. If you’d like it richer, you can do the following:

• Remove the lamb and vegetables at the end and simmer the sauce on the stove for 5–10 minutes to thicken.
• Or stir through 1–2 teaspoons of cornflour (cornstarch) mixed with water in the last 30 minutes of cooking.

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.