Massaman Lamb Shanks

Tender lamb shanks slow-cooked in a rich massaman sauce until the meat is falling off the bone. This set-and-forget dish uses store-bought curry paste for authentic flavour with minimal effort. Serve with rice and naan bread for the full curry experience.

Ingredients

• 1 tbsp olive oil
• 4 medium-sized lamb shanks, roughly 300 g each
• 2 tbsp massaman paste (Maesri brand recommended)
• 270 ml (9 fl oz) canned coconut milk
• 250 ml (1 cup) beef stock
• 4 small potatoes, cut in half, skin on
• 2 small red onions, cut into wedges
• 2 small red chillies, sliced, to serve (optional)
• ¼ bunch coriander (cilantro), leaves picked, to serve (optional)
• 1 lime, cut into wedges, to serve (optional)
• Steamed jasmine rice, to serve
• Naan bread, to serve

Method

1. Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
2. Heat a large, ovenproof frying pan over high heat. Add the olive oil and cook the lamb shanks for 6–8 minutes, turning regularly, until browned. Set aside.
3. Add the massaman paste, coconut milk, beef stock, potatoes and red onion to the pan. Stir to combine and return the lamb shanks.
4. Cover tightly with a lid or two layers of foil. Bake for 2 hours or until the lamb is soft enough to be shredded with a fork.
5. Sprinkle with chilli and coriander to serve (if using).
6. Serve with lime wedges, jasmine rice and naan bread.

Tips

• Slow-cooker option: Brown shanks, then cook on Low for 8 hours or High for 5–6 hours.
• Leaving the skin on potatoes means they won’t fall apart during cooking.
• Can be refrigerated for up to 3 days or frozen for up to 2 months.
• Stir gently when reheating to avoid potatoes breaking down.