Lamb Shanks Massaman Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs
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Servings
5
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Calories
672 kcal
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Course
Main Course
Lamb Shanks Massaman Curry
Description
The Lamb Shanks Massaman Curry is a slow-cooked dish blending lamb shanks with massaman curry paste and coconut milk in an oven-braised method that allows deep caramelization and sauce reduction. Aromatics including onion, potato, star anise, and cinnamon infuse subtle warmth and sweetness. Cooking uncovered during the final stage promotes browning and thickening of the sauce to a syrup-like consistency, enriching the meat and sauce flavors.
The lamb becomes tender enough to separate easily with forks, offering a luxurious texture. The curry's balance comes from the creamy coconut milk and the fragrant spices without overwhelming heat. This dish pairs well with steamed jasmine rice to soak up the rich sauce, complemented by fresh chili slices and coriander for freshness and bright contrast.
Practical notes include cooking times depending on shank size and avoiding alternate cooking methods like slow cookers to achieve optimal flavor and texture. The sauce can be adjusted by reducing further if too thin or diluting if overly thick. Leftovers store well refrigerated or frozen and are best reheated gently to preserve texture.
Ingredients
- 1.5kg/ 3 lb lamb shank 5 small, 4 medium, 2 - 3 large) (Note 1
- 114g/ 4oz massaman curry paste or other brand (Note 2, Maesri brand, 1 can
- 400ml/ 14oz coconut milk , full fat (Ayam brand is best, Note 3)
- 2 cups chicken stock low sodium (Note 4, or broth
- 1 onion , halved then sliced 1cm / 1/3" thick (brown, white, yellow)
- 400g/ 14oz potato 2.5cm/1" wide, halve if bigger, small
- 1 star anise
- 1 cinnamon stick
Garnishes:
- red chili pepper finely sliced (small = spicy, large = less spicy
- Coriander or cilantro
- jasmine rice steamed
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
- Turn shanks to coat in sauce, then cover with foil.
- Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
- Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
- Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!
Notes
- Oven baking is essential to develop the rich flavors and texture; slow cookers or stovetop methods are not recommended.
- Adjust cooking times based on shank size: small shanks need about 3 hours total, medium to large about 3.5 hours.
- If sauce is too thin after cooking, reduce it further in the oven without the lamb; if too thick, thin with boiling water.
- Store leftovers in the refrigerator up to 5 days or freeze for 3 months; reheat gently in the oven or microwave on low.
- This recipe works well with similar cuts of beef, but not with chuck beef or chicken as they affect sauce flavor or cooking time.
- Use low sodium chicken stock to avoid overly salty sauce after reduction.
- Garnish with fresh chili and coriander when serving over jasmine rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672cal | 34% |
| Carbohydrates | 22g | 7% |
| Protein | 39g | 78% |
| Fat | 66g | 102% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 146mg | 49% |
| Sodium | 163mg | 7% |
| Potassium | 1067mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3150IU | 63% |
| Vitamin C | 20mg | 22% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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