Slow-roasted Thai Massaman lamb shanks are a comforting, flavour-packed dish that combines tender lamb with the rich, aromatic flavours of Marion’s Kitchen Massaman curry. Perfect for a hearty family dinner or a special occasion, these lamb shanks melt in your mouth, and the coconut milk sauce is absolutely irresistible. The long, slow cook time ensures that the lamb becomes beautifully tender.
2kg lamb shanks (4-6 pieces)
1 tbsp vegetable oil
½ cup Marion’s Kitchen Massaman curry paste
2 x 400ml cans coconut milk
6 onions, peeled (larger ones halved)
8 small potatoes, peeled, cut in half
2 tsp fish sauce
1 tsp sugar
sea salt
roughly chopped coriander, to garnish
steamed rice, to serve
- Preheat the oven to 150°C.
- Apply a generous sprinkling of salt all over the lamb shanks. Heat a large oven-proof casserole or sauté pan over medium-high heat. Pour in the vegetable oil. Add the lamb shanks and sear for around 8–10 minutes, turning as they sear, until you’ve created a nice golden crust on most sides. Transfer to a tray, leaving all the lovely pan juices behind.
- Into the same pan (with all the juices), add the massaman curry paste and cook, stirring, for 30 seconds or until fragrant. Next, add the coconut milk to deglaze the pan, followed by 1 cup of water. Stir to combine. Add the lamb shanks into the sauce. Cover with a lid, then transfer to the oven and cook for 2 hours.
- Remove the pan from the oven and add in potatoes and onions. Cover with the lid and then return to the oven for a further 1 – 1½ hours or until the lamb is fork tender. Stir the fish sauce and sugar into the sauce (adding more to taste if you like).
- Transfer the lamb, potatoes, and eschalots to a large serving platter. Spoon over the curry sauce.
- Top with coriander leaves and serve with steamed rice.
