If you’ve been searching for a truly soul-warming and unforgettable dinner, this Lamb Shanks Massaman Curry Recipe is going to blow you away. Rich, tender lamb shanks slowly braised in a luxurious blend of Massaman curry paste, creamy coconut milk, and fragrant spices create an explosion of flavors with every bite. The magic lies in the slow cooking that transforms the meat until it melts effortlessly in your mouth while the curry sauce thickens into a luscious, deeply satisfying coating. This dish is comfort food elevated to an exotic, aromatic delight that you’ll want to make again and again.
Ingredients You’ll Need
What makes this Lamb Shanks Massaman Curry Recipe so spectacular is the marriage of hearty, simple ingredients that each bring their own special something to the table. From the tender lamb shanks to the creamy coconut milk and warming spices, each addition plays a crucial role in building the layers of flavor, texture, and color that make this dish a feast for the senses.
- 1.5kg/3 lb lamb shanks: The star ingredient—perfect for slow cooking until tender and juicy.
- 114g/4oz Massaman curry paste: Bringing authentic Thai flavor with a balance of spicy, sweet, and nutty notes.
- 400ml/14oz full-fat coconut milk: Adds creaminess and richness to the sauce for that velvety texture.
- 2 cups chicken stock (low sodium): Essential for the slow-cooking liquid base that infuses the lamb.
- 1 onion (halved and sliced 1cm thick): Sweetness and texture that meld beautifully into the curry sauce.
- 400g/14oz small potatoes: Absorb the curry flavors and add heartiness to the dish.
- 1 star anise: A subtle licorice aroma that elevates the spice profile.
- 1 cinnamon stick: Warmth and depth that complements the curry paste perfectly.
- Red chilli (finely sliced): Adds a fresh pop of heat and color when garnishing.
- Coriander/cilantro: A fresh herbal garnish to brighten each bite.
- Steamed jasmine rice: The perfect fluffy base to soak up every drop of the luscious curry sauce.
How to Make Lamb Shanks Massaman Curry Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 180°C/350°F (160°C fan). This sets the perfect environment for slow braising the lamb to tender, flavorful perfection. As the oven warms up, gather your ingredients—having everything ready makes cooking so much smoother.
Step 2: Combine the Curry Base
In a 22 x 33cm (9 x 13″) baking dish, mix the Massaman curry paste, coconut milk, and chicken stock. Using a glass or ceramic dish is ideal because it retains heat evenly for gentle cooking. Add the sliced onion, halved potatoes, star anise, cinnamon stick, and lamb shanks. This combination ensures all those spices and aromatics will infuse into the meat during cooking.
Step 3: Coat and Cover
Turn the lamb shanks carefully to coat them thoroughly with the curry sauce. Cover the dish tightly with foil. Covering traps steam, turning the lamb tender and juicy while letting the curry flavors permeate deeply.
Step 4: Long, Slow Bake
Place the covered dish into the preheated oven. Bake for 2 hours initially. Then remove the foil and continue baking for a further 1 hour if using small shanks, or 1.5 hours for medium to large shanks. Don’t forget to turn the lamb twice during this time to achieve even browning and caramelization on the meat’s surface.
Step 5: Final Touches to the Curry Sauce
Once the lamb is so tender it can be pulled apart with forks, remove the shanks to a plate. Skim off any excess fat from the surface of the curry—tilting the dish helps with this. Stir the sauce in the baking dish; it should have reduced beautifully to a syrupy, rich consistency that clings to the meat.
Step 6: Serve It Up
Serve the lamb shanks over steaming jasmine rice, ladling plenty of that luscious Massaman curry sauce over the top. Garnish generously with sliced red chili and fresh coriander for color and a burst of fresh flavor. This final presentation invites everyone to dig in and enjoy every mouthwatering bite.
How to Serve Lamb Shanks Massaman Curry Recipe
Garnishes
Fresh, vibrant garnishes are the perfect finishing touch for this dish. Sliced red chili adds eye-catching color and just enough heat to balance the creamy sauce. Bright coriander leaves provide a fresh, herbal note that cuts through the richness and lifts the dish beautifully.
Side Dishes
This curry shines best with fragrant jasmine rice to soak up the sauce, but for a complete meal you can also add lightly steamed vegetables or a crisp green salad. Simple stir-fried greens like bok choy or spinach add texture contrast while balancing the rich, slow-cooked lamb.
Creative Ways to Present
For special occasions, serve the Lamb Shanks Massaman Curry Recipe family-style on a large platter so guests can help themselves. You might also offer mini bowls of accompaniments like toasted peanuts, lime wedges, or pickled vegetables for guests to customize their plates and create their own flavor journey.
Make Ahead and Storage
Storing Leftovers
Leftover Lamb Shanks Massaman Curry keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors continue to deepen overnight, sometimes tasting even better the next day. Just be sure to cool the curry before refrigerating.
Freezing
This curry also freezes very well. Portion it into freezer-safe containers and freeze for up to 3 months. When thawed and reheated, the lamb remains tender and the sauce rich and comforting, making it a convenient option for busy days when you want a home-cooked meal fast.
Reheating
Reheat leftovers gently over low heat on the stovetop, stirring occasionally. Add a splash of water or stock if the sauce has thickened too much. This gentle reheating helps maintain the lamb’s tenderness and prevents the coconut milk from separating.
FAQs
Can I use a different cut of lamb for this recipe?
Absolutely! While lamb shanks are ideal for slow cooking thanks to their connective tissue and flavor, you can also use lamb shoulder as a substitute. It will still become tender and soak up the curry sauce beautifully, though cooking times may vary slightly.
Is this recipe very spicy?
The heat level depends on the Massaman curry paste you use and how much chili you add as a garnish. Massaman curry paste is generally milder than other Thai curries, with more aromatic spices than intense heat, making it suitable even if you’re sensitive to spice.
Can I make this recipe in a slow cooker instead of the oven?
Yes, the flavors develop wonderfully in a slow cooker too. Simply sear the lamb shanks first for browning, then combine all ingredients in the slow cooker and cook on low for 6 to 8 hours or until tender.
What can I substitute for star anise and cinnamon if I don’t have them?
If you’re missing these spices, you can substitute with a small pinch of ground allspice or cloves to mimic the warm aromatic notes, though the flavor won’t be exactly the same. These spices are integral to the dish’s signature flavor, so try to get them if you can!
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, as long as your store-bought Massaman curry paste and chicken stock do not contain gluten additives. Always double-check labels if you have gluten sensitivities.
Final Thoughts
There is something truly magical about slow-cooked lamb infused with the exotic spices of Massaman curry. This Lamb Shanks Massaman Curry Recipe is a showstopper for any dinner table, combining rich flavors, tender meat, and vibrant garnishes all in one pot. I can’t wait for you to try it and enjoy the warming comfort and joy this dish brings. Trust me, it’s going to become a beloved favorite in your kitchen too!
Print
Lamb Shanks Massaman Curry Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
Description
This Lamb Shanks Massaman Curry is a rich and aromatic Thai-inspired dish featuring tender lamb shanks slow-baked in a flavorful Massaman curry sauce with coconut milk, spices, potatoes, and onions. The curry is slow-cooked in the oven until the meat is fall-apart tender and the sauce thickens to a luscious, syrupy consistency. Served over steamed jasmine rice and garnished with fresh coriander and sliced red chili, this hearty dish is perfect for a comforting family meal or special occasion.
Ingredients
Meat
- 1.5kg / 3 lb lamb shanks (5 small, 4 medium, or 2–3 large)
Curry Sauce
- 114g / 4oz Maesri Massaman curry paste (1 can) or other brand
- 400ml / 14oz full-fat coconut milk (Ayam brand recommended)
- 2 cups low sodium chicken stock/broth
Vegetables & Spices
- 1 onion, halved then sliced 1cm / 1/3″ thick (brown, white, or yellow)
- 400g / 14oz small potatoes (2.5cm / 1″ wide, halve if bigger)
- 1 star anise
- 1 cinnamon stick
- Red chilli, finely sliced (small for spicier, large for less spicy)
To Serve
- Fresh coriander/cilantro
- Steamed jasmine rice
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan.
- Prepare Curry Mixture: In a 22 x 33cm (9 x 13″) glass or ceramic baking dish, combine the Massaman curry paste, coconut milk, and chicken stock. Add sliced onion, potatoes, star anise, cinnamon stick, and lamb shanks to the dish.
- Coat Lamb Shanks: Turn the lamb shanks gently to coat them evenly in the curry sauce. Cover the baking dish tightly with foil to lock in moisture during cooking.
- Bake the Curry: Place the covered dish in the oven and bake for 2 hours. Remove the foil and continue baking for an additional 1 hour if using small shanks, or 1.5 hours for medium to large shanks. Turn the lamb twice during this time to allow even browning. The lamb should become extremely tender and easily pulled apart with two forks.
- Finish the Sauce: Remove the lamb shanks and place them on a serving plate. Carefully skim off excess fat from the surface of the sauce by tilting the dish—expect about one-third cup of fat. Stir the sauce in the baking dish; it should have reduced to a thick, syrupy consistency.
- Serve: Serve the lamb shanks with the rich Massaman curry sauce spooned over steamed jasmine rice. Garnish with finely sliced red chili and fresh coriander. For larger gatherings, serve the curry on a platter to share.
Notes
- Use shanks that suit the cooking time—smaller shanks take less time to become tender.
- Maesri Massaman curry paste is preferred for authentic flavor, but other brands also work well.
- Use full-fat coconut milk for the richest, creamiest sauce; Ayam brand is highly recommended.
- Use low sodium chicken stock to better control the saltiness of the dish.
- Glass or ceramic baking dishes help evenly distribute heat and avoid reactions with acidic ingredients.
- Skimming excess fat ensures a cleaner, less greasy sauce.
