Lamb Shank Massaman Curry
Massaman is rich, warming, and perfect for lamb shanks. Here’s a proper, slow-cooked Lamb Shank Massaman Curry that’s deep in flavour but still very doable at home.
Ingredients
(serves 4)
For the curry:
- 4 lamb shanks
- 2 tbsp vegetable or coconut oil
- 3–4 tbsp Massaman curry paste, good quality (we like the Thai Grocer)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 400ml coconut milk
- 500ml beef or lamb stock
- 2 tbsp fish sauce
- 1–2 tbsp palm sugar (or brown sugar)
- 1 tbsp tamarind paste (or lime juice)
- 300g baby new potatoes
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed
- 1 star anise
To finish:
- Roasted peanuts, crushed (optional but traditional)
- Fresh coriander
- Lime wedges
Method
1. Season the lamb shanks with salt. Heat oil in a large casserole or heavy pot and brown the shanks well on all sides. Remove and set aside.
2. In the same pot, add the onion and cook gently until soft and golden. Stir in garlic and ginger and cook for 1 minute until fragrant.
3. Add the Massaman curry paste and cook for 2–3 minutes, stirring constantly, until the oil begins to separate and the paste smells rich and aromatic.
4. Pour in the coconut milk and stock, stirring to combine. Add fish sauce, sugar, tamarind, cinnamon, cardamom, and star anise.
5. Return the lamb shanks to the pot, ensuring they’re mostly submerged. Bring to a gentle simmer, cover, and cook at 160°C (fan 140°C) for 2½–3 hours. Turn the shanks halfway through.
6. Add potatoes for the final 45–60 minutes, until tender and the sauce has thickened.
7. Taste and balance — add more fish sauce for salt, sugar for sweetness, or tamarind/lime for acidity.
8. Serve with steamed jasmine rice, scatter of crushed peanuts, fresh coriander, and lime wedges on the side