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Lamb Shanks Massaman Curry
Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don't be fooled by the simplicty of this recipe - hours in the oven works magic. (Read in post if you are dubious!)SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.
👥 5 Servings⏱️ Prep & Cook: 3h 5m⏳ Prep: 5 min🔥 Cook: 3h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (160°C fan).
2
Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
onion (, halved then sliced 1cm / 1/3" thick (brown, white, yellow))1
3
Turn shanks to coat in sauce, then cover with foil.
4
Bake in oven for ⏱️ 2 hours. Remove foil, bake for a further ⏱️ 1 hour (small shanks) or 1.⏱️ 5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
5
Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
6
Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!
Nutrition Facts
calories
672 kcal
fat Content
66 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
163 mg
protein Content
39 g
cholesterol Content
146 mg
carbohydrate Content
22 g
saturated Fat Content
36 g
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