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
Scale
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.