Oven-Braised Lamb Shank Massaman Curry
Tender lamb shanks bake slowly in a rich Massaman coconut curry sauce with potatoes, onion, cinnamon, and star anise. Serve it over jasmine rice for a fragrant, deeply comforting Thai-style dinner that feels special with very little hands-on work.
Servings5 Portions
Prep Time5 Mins
Cook Time180 Mins
Difficulty
Easy
Ingredients
5
- lamb shanks1.5 kg
- small potatoes400 g
- onion1
- Massaman curry paste114 g
- coconut milk400 ml
- chicken stock2 cup
- star anise1
- cinnamon stick1
- red chili1
- coriander/cilantro0.5 cup
- steamed jasmine rice4 cup
Step-by-Step Instructions
01
Preheat the oven to 180°C/350°F, or 160°C/320°F if using a fan-forced oven.
02
In a 22 x 33 cm / 9 x 13 inch ovenproof baking dish, whisk together the Massaman curry paste, coconut milk, and chicken stock until mostly smooth.
03
Add the onion, potatoes, star anise, and cinnamon stick to the sauce. Nestle in the lamb shanks and turn them several times so they are well coated.
04
Cover the dish tightly with foil and bake for 2 hours, until the lamb has started to soften.
05
Remove the foil and continue baking for 1 to 1 1/2 hours, depending on the size of the shanks. Turn the lamb twice during this time so it browns evenly and cooks until the meat pulls apart easily with two forks.
06
Transfer the lamb shanks to a plate. Carefully skim excess fat from the surface of the curry sauce, then stir the sauce and vegetables together in the baking dish. The sauce should be glossy and thick enough to coat the lamb.
