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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