Thai Style Massaman Lamb Shanks
Ingredients
- 1.5 kg lamb shanks 5 small, 4 medium, 2 - 3 large
- 115 g Massaman curry paste 1 can
- 400 ml coconut milk full fat
- 500 ml chicken stock
- 1 onion halved then sliced 1cm / 1/3" thick (brown, white, yellow)
- 400 g small potatoes 2.5cm wide, halve if bigger
- 1 star anise
- 1 stick cinnamon
To Serve:
- 1 ▢ Red chilli finely sliced (small = spicy, large = less spicy)
- ▢ Coriander/cilantro
- ▢ Steamed jasmine rice
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Mix curry paste, coconut milk and stock in a baking dish, preferably glass or ceramic. Add the onion, potato, star anise, cinnamon and lamb.
- Turn the shanks to coat in sauce, then cover with foil.
- 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.
- Remove lamb onto a plate. Carefully skim any excess fat off the surface. Mix sauce in the baking dish - it should be reduced down to a syrupy thickness.
- 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
Calories: 514kcalCarbohydrates: 29gProtein: 40gFat: 27gSaturated Fat: 20gFiber: 3gSugar: 5g
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