Massaman Lamb Shanks
Servings: 2
If you've ever wanted to be able to create your favourite Thai lamb dish at home, this Massaman Lamb Shanks recipe is just for you. With the option of using the oven or the slow-cooker, in this set-and-forget dish, lamb shanks are cooked alongside potatoes in a delicious coconut curry sauce until the meat is falling off the bone. Serve with rice and naan bread for the full curry experience.
Ingredients
- 1 tbsp olive oil
- 4 medium-sized lamb shanks roughly 300 g/10½ oz each
- 2 tbsp massaman paste I use Maesri brand
- 270 ml 9 fl oz canned coconut milk
- 1 cup 250 ml beef stock
- 4 small potatoes cut in half, skin on, see note 1
- 2 small red onions cut into wedges
- 2 small red chillies 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/325°F fan-forced). (See note 2 if you'd like to cook these in a slow-cooker.)
- Heat a large, ovenproof frying pan over high heat. Add the olive oil and cook the lamb shanks for 6–8 minutes, turning regularly, until browned. Set aside and turn the heat off.
- Add the massaman paste, coconut milk, beef stock, potatoes and red onion to the pan. Stir to combine and return the lamb shanks to the pan (or transfer to a baking dish if you don't have an ovenproof frying pan).
- 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.
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.Scan for full recipe:
