Lamb Shanks Massaman Curry

Name: Lamb Shanks Massaman Curry
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1.5 kg / 3 lb lamb shanks ((5 small, 4 medium, 2 - 3 large) (Note 1)); 114 g / 4oz Maesri Massaman curry paste (1 can) (, or other brand (Note 2)); 400 ml / 14oz coconut milk (, full fat (Ayam brand is best, Note 3)); 2 cups chicken stock/broth (, low sodium (Note 4)); 1 onion (, halved then sliced 1cm / 1/3" thick (brown, white, yellow)); 400 g / 14oz small potatoes ((2.5cm/1" wide, halve if bigger)); 1 star anise; 1 cinnamon stick; Red chilli (, finely sliced (small = spicy, large = less spicy)); Coriander/cilantro; Steamed jasmine rice

Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don't be fooled by the simplicty of

⏱️ 185 min 🔪 Prep: 5 min 🔥 Cook: 180 min 📊 Hard ⭐ 5.0 (257) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

1.5 kg / 3 lb lamb shanks ((5 small, 4 medium, 2 - 3 large) (Note 1))
114 g / 4oz Maesri Massaman curry paste (1 can) (, or other brand (Note 2))
400 ml / 14oz coconut milk (, full fat (Ayam brand is best, Note 3))
2 cups chicken stock/broth (, low sodium (Note 4))
1 onion (, halved then sliced 1cm / 1/3" thick (brown, white, yellow))
400 g / 14oz small potatoes ((2.5cm/1" wide, halve if bigger))
1 star anise
1 cinnamon stick
Red chilli (, finely sliced (small = spicy, large = less spicy))
Coriander/cilantro
Steamed jasmine rice

Steps

Preheat oven to 180°C/350°F (160°C fan).
Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
Turn shanks to coat in sauce, then cover with foil.
Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

Nutrition Facts (per serving)

672 kkal

Protein 39g (31%)

Carbs 22g (17%)

Fat 66g (52%)

Macronutrients

Calories67234% DV

Protein39g78% DV

Carbs22g7% DV

Fat66g102% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.560

Per Serving Rp 912/serving

🏠 Save ~Rp 9.120 compared to buying!

📋 Price Breakdown (9% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 3 lb lamb shanks	1.5 kg	-	-
/ 4oz Maesri Massaman curry paste	114 g	Rp 40.000/kg	Rp 4.560
/ 14oz coconut milk	400 ml	-	-
chicken stock/broth	2 cups	-	-
onion	1	-	-
/ 14oz small potatoes	400 g	-	-
star anise	1	-	-
cinnamon stick	1	-	-
Red chilli	-	-	-
Coriander/cilantro	-	-	-
Steamed jasmine rice	-	-	-