Slow-Cooked Lamb Shank Massaman Curry: A Comforting and Aromatic Dish
If you love the rich, aromatic flavours of Massaman curry and the melt-in-your-mouth tenderness of lamb shanks, then this recipe is a must-try. Combining the best of Thai flavours with a beautifully slow-cooked piece of lamb, Lamb Shank Massaman Curry is a show-stopping dish perfect for a family dinner or a special occasion. The process is simple: after a brief preparation, the lamb shanks are slow-cooked in a Massaman curry sauce until tender and juicy, with the flavours melding perfectly as the lamb cooks.
What Is Massaman Curry?
Before diving into the recipe, let’s talk about the magic of Massaman curry. Unlike the fiery heat of Thai green or red curries, Massaman curry is a rich, mild, and slightly sweet dish, with warming spices such as cinnamon, cardamom, and cloves, giving it a distinctive Middle Eastern influence. This influence stems from the dish’s history, as it is believed to have originated from Persian or Indian traders who brought their spices to Thailand centuries ago. The name itself, “Massaman,” is derived from “Mussulman,” the Thai word for Muslim, reflecting its origins. The result is a luxurious and comforting curry, made even more indulgent when paired with slow-cooked lamb shanks.
Why Lamb Shanks?
Lamb shanks are a fantastic cut of meat for slow-cooking. Taken from the lower part of the lamb leg, shanks have a fair amount of connective tissue and sinew, which break down beautifully when cooked over a long period, leaving the meat tender and falling off the bone. The long cooking time allows the meat to absorb the flavours of the Massaman curry sauce, resulting in a dish that is both hearty and full of flavour.
There are two types of lamb shanks: foreshanks (from the front legs) and hind shanks (from the back legs). Hind shanks are larger and contain more meat, making them ideal for feeding a crowd. If you’re preparing this dish for a dinner party, you might opt for foreshanks instead, serving one shank per person for an impressive main course. The smaller size of foreshanks will also reduce the cooking time slightly, so be sure to adjust accordingly.
Key Ingredients
Here’s a breakdown of the essential ingredients that bring this dish to life:
- Lamb Shanks: The star of the dish. Slow-cooking lamb shanks in a flavourful curry sauce allows the meat to become incredibly tender, with the bone providing extra richness to the dish.
- Massaman Curry Paste: The heart of the dish, made from a blend of herbs, spices, and aromatics like lemongrass, galangal, chillies, and the warming spices mentioned earlier. For convenience, using a pre-made paste like Mae Jum’s Thai Massaman Curry Paste ensures that you get all the authentic flavours without the hassle of making your own.
- Coconut Milk: Coconut milk adds creaminess to the curry, balancing the spices with its mild sweetness and contributing to the rich sauce.
- Potatoes and Onions: These vegetables not only bulk up the dish but also absorb the flavours of the curry as they cook. The potatoes, in particular, offer a delightful contrast in texture to the tender lamb.
- Peanuts: Roasted peanuts are a key ingredient in Massaman curry, offering a crunchy texture and a subtle nutty flavour that enhances the richness of the dish.
- Palm Sugar, Fish Sauce, and Tamarind: These ingredients provide the balance of sweet, salty, and sour flavours that are characteristic of Thai cuisine. Palm sugar adds a gentle sweetness, while fish sauce contributes umami, and tamarind brings a touch of sourness to balance the richness.
Cooking Method
1. Preparing the Lamb Shanks
Begin by preheating your oven to 170°C. Heat a little oil in a saucepan and sear the lamb shanks on all sides. This step locks in the meat’s juices and creates a nice browned surface that will enhance the flavour of the final dish.
2. Creating the Massaman Curry Base
In a wok or large saucepan, heat a tablespoon of the thick layer of coconut milk (taken from the top of the can) and fry the Massaman curry paste for a couple of minutes until fragrant. The heat helps release the essential oils from the paste, intensifying its flavour.
Next, add the fish sauce, palm sugar, and tamarind juice, stirring well to combine. After a minute or so, add the remaining coconut milk and mix everything together.
3. Combining and Slow-Cooking
Pour the Massaman curry sauce and stock into a large oven dish, then place the seared lamb shanks in the centre. Arrange the potatoes and onions around the lamb. Cover the dish with a lid or foil and place it in the preheated oven.
For foreshanks (300-450g each), cook for around 2 hours, with 1 hour covered and another hour uncovered. For larger hind shanks (600-750g each), you will need to cook them for about 2 hours covered and an additional 1.5 hours uncovered.
4. Adding Tomatoes and Peanuts
After the lamb has been cooking for 2 hours, check the meat and turn the shanks so that the other side is submerged in the curry sauce. Add the cherry tomatoes and peanuts to the dish. The tomatoes will bring a sweet and sour burst, while the peanuts add a lovely crunch and nuttiness.
Return the dish to the oven, uncovered, for another hour to 1.5 hours. During this time, the curry sauce will reduce and thicken, intensifying the flavours and creating a beautiful glaze on the lamb shanks.
5. Finishing Touches
Once the lamb is tender and falling off the bone, remove the dish from the oven. You can serve the lamb shank Massaman curry on its own or pair it with steamed jasmine rice to soak up all the delicious sauce. Garnish with freshly chopped coriander or red chillies if you like a bit of extra heat.
Why This Dish Is Perfect for Special Occasions
Lamb shanks are often seen as a more indulgent cut of meat, making them perfect for special occasions or dinner parties. The slow-cooking process may take a little time, but the result is well worth the wait. The lamb becomes incredibly tender, and the rich Massaman curry sauce makes for a luxurious dish that feels both comforting and decadent.
This dish is also ideal for sharing. Since lamb shanks are quite large, one shank can easily serve two people, or you can serve a smaller shank per person if you’re hosting a larger group. With its complex flavours and beautiful presentation, Lamb Shank Massaman Curry is sure to impress your guests.
Customising the Recipe
One of the best things about Massaman curry is its versatility. While lamb shanks work perfectly with the rich sauce, you can also adapt the recipe to use beef, chicken, or even vegetables for a vegetarian version. The slow-cooking method will remain the same, allowing the flavours to develop and the meat or vegetables to become tender.
You can also adjust the spice level to suit your taste. While Massaman curry is typically mild, you can add fresh red chillies or a sprinkle of chilli flakes if you prefer a little heat.
Final Thought
Lamb Shank Massaman Curry is a dish that brings together the best of Thai flavours with the comforting, rich texture of slow-cooked lamb. Whether you’re preparing it for a cosy family dinner or an elegant dinner party, this recipe is sure to impress with its tender, flavourful meat and luxurious curry sauce. Serve with jasmine rice to complete this satisfying and indulgent meal.
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