Lamb Shanks in Massaman Curry

Name: Lamb Shanks in Massaman Curry
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
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 u0026 black pepper; Steamed jasmine rice (to serve); Fresh coriander u0026 sliced red chilli (for garnish)

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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.