Delicious and tender, these Massaman Curry Lamb Shanks are slow cooked in the oven with a rich coconut milk curry sauce until the meat is so tender it falls off the bone.
You will only need a few ingredients for this easy Massaman lamb curry, and the secret to the extra flavour lies in using a store bought massaman curry paste.
Making your own curry paste from scratch takes time and effort, and it's not really in my cooking wheelhouse - so I much prefer to use a good quality ready made curry paste because, to be honest, it's much better (and quicker) than I could make myself!
This recipe for massaman curry lamb shanks is simmered slowly in the oven with onions and potatoes until it's so soft you won't even need a knife.
Table of Contents
Why you will love this massaman lamb curry
- Rich and mellow curry flavour, not too spicy.
- Only a handful of ingredients but still a tonne of flavour.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- lamb shanks
- Massaman curry paste - Massaman is a rich, creamy and mildly spiced Thai curry dish (I use Maesri brand paste)
- olive oil
- onion
- small potatoes
- coconut milk
- beef stock
- star anise
- unsalted peanuts
- fresh chilli - optional garnish
- fresh coriander leaves (cilantro) - optional garnish
*Please see the recipe card below for exact quantities and detailed instructions
How to make these curried lamb shanks
- Lightly toast the peanuts then set aside.
- Heat the olive oil, then brown the lamb shanks and set aside.
- Fry off the onion until it starts to soften.
- Add in the curry paste, coconut milk, beef stock and star anise.
- Add in shanks, along with potatoes and bring to a simmer.
- Cover and bake until lamb is soft and potatoes are fork-tender.
Top tips for the best result
- Brown the lamb shanks well, this will give you extra flavour.
- I wrap my star anise up with some cheesecloth, this stops the small seeds in the star-shaped spice escaping during cooking. They are about the size of a large apple seed and are not pleasant to bite down on!
- When the lamb comes out of the oven there will be a lot of oil sitting on top of the curry sauce - this is normal. Just skim off as much as you can.
What to serve with this massaman curry
- Rice
- Sliced tomatoes and cucumber
- Yoghurt sauce
- Naan bread or roti
Storage
Leftovers can be kept covered in the fridge for up to 5 days.
Suitable to freeze.
Frequently asked questions
Mild.
Other recipes you may enjoy
Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in Moroccan spices.
Lamb Spice Rub - this easy combination of common pantry spices including cumin, garlic powder, ground cloves, cardamom and salt brings out the best taste in your lamb dishes.
Lamb Shank Casserole - braised lamb shanks in a rich red wine and tomato sauce.
📖 Recipe
Massaman Curry Lamb Shanks
Ingredients
- 4 lamb shanks
- 1 tablespoon olive oil
- ¼ cup unsalted peanuts
- 1 medium brown onion sliced
- 114 g massaman curry paste I used Maesri brand (see my notes)
- 400 ml coconut milk I used full fat
- 2 cups beef stock
- 1 star anise
- 400 g small potatoes Approximately 8 potatoes
Garnish
- finely sliced red chilli
- fresh coriander leaves (cilantro)
Watch me make this recipe
Instructions
- Preheat oven to 150c.
- Place a large oven-safe pot on the stove over low heat and lightly toast the peanuts, then remove and set aside.¼ cup unsalted peanuts
- Add the olive oil to the pan, then brown the lamb shanks over medium-high heat. Once well browned, remove to a plate.1 tablespoon olive oil4 lamb shanks
- Fry the onion over low heat until it starts to soften, then add curry paste, coconut milk, beef stock, star anise and stir well to combine.1 medium brown onion114 g massaman curry paste400 ml coconut milk2 cups beef stock1 star anise
- Add in shanks (plus any resting juices), along with potatoes and bring to a simmer.400 g small potatoes
- Cover with a lid and bake for 2 hours.
- At the 2 hour mark remove the lid, turn the shanks to coat in the sauce and bake uncovered for a further hour or until lamb is tender.
- Skim off excess oil, discard the star anise, scatter over the toasted peanuts and serve garnished with chilli and coriander (if using).finely sliced red chillifresh coriander leaves (cilantro)
Notes
- 114g is the size of a single tin of curry paste - it equates to a little less than ⅓ cup of paste.
- Brown the lamb shanks well, this will give you the best flavour.
- I wrap my star anise up with some cheesecloth, this stops the small hard seeds in the star-shaped spice escaping. They are about the size of a large apple seed and have a strong aniseed flavour if you bite into them by mistake.
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