Massaman Lamb Shanks


Photography Andy Arnfield – The Gourmet Grocer

It’s so cold in Sydney this weekend, due to the first significant snowfall in the mountain ranges so something big, bold and hearty was needed. Since moving to Australia I have developed a love for Thai food, as when I left the UK Thai restaurants were very few and far between. There are a few very well known curries from Thailand which include red, green, yellow, panang and the one I am using today the good old Massaman which is a rich salty sweet meaty curry, traditionally to which potatoes are added. This recipe is absolutely delicious and I like to serve with Roti Cani, which you can buy frozen from and good Asian foodstore. So this weekend wrap up warm and get your Massaman on!!!


1 tablespoon peanut oil
4 lamb shanks
1 brown onion
400ml  can coconut milk
3 tbs Massaman curry paste (I love Mae Ploy Brand)
2 star anise
1 cinnamon stick
1 cup chicken stock
400g small new potatoes
½ tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar, grated (or coconut sugar)
chopped cashews, to serve
fresh coriander  leaves, to serve


Preheat oven 180 degrees

Heat the peanut oil in a broad pan big enough to accommodate all the lamb shanks in a single layer, over a medium-high heat and brown the lamb shanks all over. Take your time with this, sealing the meat well and letting it develop a deep colour. Remove and transfer to a plate.

Halve and slice the onion thickly and fry it until soft. Open the can of coconut milk without shaking it, and spoon the top third of it into the pan. Add the Massaman curry paste, stirring until well combined and fragrant.

Add the remaining coconut milk, the star anise and cinnamon stick. Pour in the chicken stock and return the lamb to the pan, along with any juices which have collected on the plate. Bring everything up to the edge of a boil, cover and put into oven and cook for 1 hours.

Quarter the potatoes and add to pan. Stir in the fish sauce, lime juice and palm sugar. Return to the oven and let it cook for a further 1 hour, until the potatoes are tender and cooked through and the shank meat is falling from the bone.

Sprinkle with chopped cashews and fresh coriander leaves to serve.


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