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Lamb Shanks Massaman Curry Recipe

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4.3 from 4 reviews

Lamb Shanks Massaman Curry is a rich and flavorful Thai dish featuring tender, fall-apart lamb shanks slow-baked in a mildly spiced Massaman curry sauce infused with coconut milk, star anise, and cinnamon. Perfectly caramelized in the oven, this recipe delivers a luxurious curry experience that pairs beautifully with steamed jasmine rice.

Ingredients

Main Ingredients

  • 1.5kg / 3 lb lamb shanks (5 small, 4 medium, or 2-3 large)
  • 114g / 4oz Maesri Massaman curry paste (1 can) or other brand
  • 400ml / 14oz full-fat coconut milk (Ayam brand recommended)
  • 2 cups low sodium chicken stock/broth
  • 1 onion, halved then sliced 1cm / 1/3″ thick (brown, white, or yellow)
  • 400g / 14oz small potatoes (about 2.5cm / 1″ wide, halve if bigger)
  • 1 star anise
  • 1 cinnamon stick

Garnishes

  • Red chili, finely sliced (choose size depending on desired heat)
  • Coriander / cilantro leaves
  • Steamed jasmine rice

Instructions

  1. Preheat Oven: Set your oven to 180°C / 350°F (160°C fan) to prepare for baking the lamb shanks in the curry sauce.
  2. Mix Curry Sauce: In a 22 x 33 cm / 9 x 13″ glass or ceramic baking dish, combine the Massaman curry paste, full-fat coconut milk, and low sodium chicken stock until well blended.
  3. Add Ingredients: Add the halved and sliced onion, halved small potatoes, star anise, cinnamon stick, and lamb shanks to the curry mixture. Turn the lamb shanks in the sauce to coat them thoroughly.
  4. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 2 hours, allowing flavors to meld and the lamb to begin tenderizing.
  5. Brown the Lamb: Remove the foil and continue baking for an additional 1 hour for small shanks or 1.5 hours for medium to large shanks. During this uncovered time, turn the lamb shanks twice to ensure even browning and caramelization. The meat should become so tender it easily pulls apart with two forks.
  6. Finish and Reduce Sauce: Carefully remove the lamb from the baking dish to a serving plate. Skim off excess fat from the surface of the curry sauce (approximately 1/3 cup). Stir the sauce well; it should be reduced to a thick, syrupy consistency.
  7. Serve: Plate the lamb shanks with the thickened massaman sauce spooned over steamed jasmine rice. Garnish with finely sliced red chili and fresh coriander leaves. For larger gatherings, serve on a platter to share.

Notes

  • This recipe requires oven baking; slow cookers, pressure cookers, or stovetop methods will not achieve the same flavor or texture.
  • Cooking times depend on lamb shank size: small (300g each) need 2 hrs covered + 1 hr uncovered, medium (350-400g each) need 2 hrs covered + 1.5 hrs uncovered, large hind shanks (600-750g each) need 2 hrs covered + 1.5 hrs uncovered and should be mostly submerged in liquid.
  • Alternative cuts like lamb shoulder can also be used, with about 3.5 hours total cooking time similarly cooked upside down.
  • You can substitute beef cheeks, ribs, or osso bucco for the lamb, cooking times remain about the same.
  • Avoid using chuck beef for this recipe as it lacks the flavor and texture suited for massaman curry in this style.
  • The sauce should caramelize and reduce to syrupy thickness in the oven; this is key to maximizing flavor.

Find it online: https://flavorspath.com/lamb-shanks-massaman-curry-recipe/