Ingredients
- 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
Instructions
- Preheat the oven to 180°C/350°F (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 and turn the heat off.
- 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).
- 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.
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.
- Prep Time: 5 min
- Cook Time: 2 hours 10 min
- Category: Lamb, Massaman Lamb Shanks
- Method: Bake
- Cuisine: Thai