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Lamb Shank Massaman Curry

Mae Jum Lamb shank Thai Massaman curry recipe  

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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Mae Jum Lamb Shank Thai Massaman Curry Recipe

Lamb Shank Massaman Curry

Soft tender Lamb shank with a creamy aromatic Massaman curry sauce
4.34 from 24 votes
Print Pin Rate
Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Lamb, Lamb Shank, potatoes, thai curry, Thai Massaman curry
Thai Curry Paste: massaman
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Calories: 803kcal


  • 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

Cooking Method

  • 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


Nutrition Facts
Lamb Shank Massaman Curry
Amount Per Serving
Calories 803 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 25g156%
Trans Fat 1g
Cholesterol 106mg35%
Sodium 1581mg69%
Potassium 1670mg48%
Carbohydrates 52g17%
Fiber 9g38%
Sugar 15g17%
Protein 46g92%
Vitamin A 569IU11%
Vitamin C 48mg58%
Calcium 96mg10%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Sarah L

    5 stars
    Best Massaman I’ve ever cooked! SO GOOD!

  2. Ward Mcgarry

    5 stars
    By far the best pastes I’ve come across, absolutely spot on

  3. Gabrielle Mulvany

    5 stars
    Great Recipe! Thanks for sharing.

  4. Katie

    4 stars
    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


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