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Sipping Smart: The Rise of Alcohol-Free Elegance

🏡 Emily’s Kitchen Confession

I’ll admit it—I used to avoid non-stick pans like they were a bad ex. Too many flaky coatings and warped bottoms. But Baccarat STONE changed the game. I made a mushroom risotto last week that didn’t stick, didn’t scorch, and didn’t require a 20-minute soak afterwards. My husband thought I’d ordered in.

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Absolutely. Baccarat STONE cookware combines style, substance, and serious savings. With up to 76% off select sets, now’s the time to upgrade your kitchen and cook with confidence.

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Lamb Shanks in Massaman Curry

Recipe by Devilish YouCourse: MainCuisine: Thai-Inspired / Comfort FoodDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

672

kcal

Total time

3

hours 

10

minutes

Ingredients

• 1.5kg lamb shanks (4 medium or 5 small)

• 114g Massaman curry paste (Maesri brand recommended)

• 400ml full-fat coconut milk

• 500ml low-sodium chicken stock

• 1 onion, halved and sliced

• 400g small potatoes, halved if large

• 1 cinnamon stick

• 1 star anise

• Sea salt & black pepper

• Steamed jasmine rice (to serve)

• Fresh coriander & sliced red chilli (for garnish)

Directions

• Preheat oven to 180°C (160°C fan).
• In a large baking dish, mix curry paste, coconut milk, and chicken stock.
• Add onion, potatoes, cinnamon, star anise, and lamb shanks. Turn to coat.
• Cover tightly with foil and bake for 2 hours.
• Remove foil and bake uncovered for 1–1.5 hours, turning shanks occasionally, until meat is fall-apart tender and sauce is thickened.
• Skim excess fat from the surface. Stir the sauce gently.
• Serve lamb shanks over jasmine rice, topped with fresh coriander and chilli.

Notes

• Curry paste: Maesri brand gives the best depth of flavour. Make ahead: Flavours deepen overnight — perfect for prepping the day before.
  Freezer-friendly: Freeze portions with sauce for up to 3 months.
  Serving suggestion: Add a side of cucumber salad or steamed greens for freshness.

Emily