Lamb Shank Massaman Curry
If you love lamb shanks and massaman curry, then this is a recipe for you! The preparation is fairly quick and then you leave these shanks in the oven to slow cook until they are so tender and falling off the bone. The ingredients for this recipe is nearly identical to our Beef Massaman Curry, cooking with potatoes, onions, cherry tomatoes and peanuts but the cooking method is different. Jump down to the Lamb Shank Massaman Curry recipe card below.
Let's talk about lamb shanks...
Lamb shanks are the lower part of lamb legs, you can get foreshanks and hind shanks. The foreshanks are the front legs which are smaller weighing around 300g - 450g each and the hind shanks are from the back legs, which are larger weighing between 600g - 750g each.
I got 2 hind shanks for this recipe and we shared the meal with 4 people and there was still a bit leftover. You could opt to get 4 or 5 foreshanks for this recipe and serve your guests a shank each, an amazing dinner party idea! If you do go for small shanks, be mindful about the cooking times and reduce if necessary.
For small shanks (300 - 350g each) cook for 2 hours covered and 1 hour uncovered. For medium shanks (350 - 450g each) cook for 2 hours covered and 1.5 hours uncovered. For large shanks (600 - 750g each) cook for 2 hours covered and 1.5 hours uncovered. If you use a smaller oven dish for larger shanks you can cook for 1.5 hours uncovered if 1/3 to 2/3 of the lamb is submerged in liquid.
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Lamb Shank Massaman Curry
- 1.5 kg Lamb Shank
- 600 g New Potatoes
- 400 ml Coconut Milk
- 600 ml Stock Chicken or Beef
- 200 g Cherry Tomatoes
- 70 g Mae Jum Thai Massaman Curry Paste
- 100 g Roasted Peanuts
- 2 Onions
- 2 tbsp Palm Sugar
- 2 tbsp Fish Sauce
- 2 tbsp Tamarind Juice
- 2 tbsp Oil
- Pre-heat oven to 170C
- Peel and cut the onions into quarters and prepare stock
- Heat oil in a saucepan and sear the lamb shank on all sides
- In a wok, heat 1 tbsp of the thick layer of the coconut milk and fry the curry paste for a couple of minutes to build aroma
- Add fish sauce, palm sugar, tamarind juice to the wok and mix well before adding the remaining coconut milk and mix well
- Pour massaman curry sauce and stock into an oven dish and mix it together. Place the seared Lamb in the centre and arrange the potatoes and onions around the lamb. Cover with a lid or tin foil and place in the oven for 1 hour.
- After 1 hour, turn the lamb shank over so that the other side is in the sauce, place back in the oven for another 1 hour
- After another hour, Check back on the lamb and add tomatoes and peanuts to the dish. Put back in the oven uncovered for another 1 - 1.5 hours or until the meat is soft and tender. Serve on its own or with freshly made Thai Jasmine rice
Best Massaman I’ve ever cooked! SO GOOD!
By far the best pastes I’ve come across, absolutely spot on
Great Recipe! Thanks for sharing.
This recipe was delicious and a bit hit with the family, the sauce, while it tasted great, was very watery so I’m not sure what I did wrong but I’ll still make it again