Imported from the web

Lamb Shanks Massaman Curry

Name: Lamb Shanks Massaman Curry
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 5 servings
Cuisine: Southeast Asian
Ingredients: 0.3333333333333333 cup Lamb shanks (Use 5 small, 4 medium, or 2–3 large shanks.); 114 g Massaman curry paste (Maesri brand or another brand; 1 can.); 400 ml Coconut milk (Full-fat; Ayam brand is recommended in the source.); 2 cup Chicken stock or broth (Use low-sodium stock.); 1 Onion (Brown, white, or yellow; halve, then slice 1 cm / 1/3 inch thick.); 400 g Small potatoes (About 2.5 cm / 1 inch wide; halve larger potatoes.); 1 Star anise; 1 Cinnamon stick; Red chilli (Finely sliced; a small chilli is spicier, while a large chilli is milder.); Coriander/cilantro (For garnish.); Steamed jasmine rice (For serving.)

Imported by George Frost on SeeMeCook

Fall-apart tender lamb shanks baked in a rich, coconut-infused Massaman curry sauce with potatoes and fragrant spices. This mild Thai-style curry requires only a few minutes of preparation before a long oven braise.

5 servings185 minSoutheast Asian

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Ingredients

0.3333333333333333 cup Lamb shanks (Use 5 small, 4 medium, or 2–3 large shanks.)
114 g Massaman curry paste (Maesri brand or another brand; 1 can.)
400 ml Coconut milk (Full-fat; Ayam brand is recommended in the source.)
2 cup Chicken stock or broth (Use low-sodium stock.)
1 Onion (Brown, white, or yellow; halve, then slice 1 cm / 1/3 inch thick.)
400 g Small potatoes (About 2.5 cm / 1 inch wide; halve larger potatoes.)
1 Star anise
1 Cinnamon stick
Red chilli (Finely sliced; a small chilli is spicier, while a large chilli is milder.)
Coriander/cilantro (For garnish.)
Steamed jasmine rice (For serving.)

Steps

1
Preheat the oven to 180°C/350°F, or 160°C fan-forced.
2
In a 22 × 33 cm / 9 × 13 inch baking dish, preferably glass or ceramic, mix together the Massaman curry paste, coconut milk, and chicken stock.
3
Add the sliced onion, potatoes, star anise, cinnamon stick, and lamb shanks to the curry mixture.
4
Turn the lamb shanks in the dish so they are coated with the sauce, then cover the dish tightly with foil.
5
Bake for 2 hours.
6
Remove the foil and continue baking for 1 hour for small shanks, or 1½ hours for medium to large shanks. Turn the lamb twice during this uncovered cooking time so it browns evenly. The lamb is ready when the meat is so tender it can easily be teased apart with two forks.
7
Transfer the lamb shanks to a plate. Carefully skim the excess fat from the surface of the sauce by tilting the baking dish; the source notes that about 1/3 cup may be removed.
8
Stir the sauce in the baking dish. It should be reduced to a syrupy thickness.
9
Serve the lamb with the Massaman sauce over steamed jasmine rice. Garnish with finely sliced red chilli and coriander/cilantro. For a larger banquet, serve the curry on a platter for sharing.

Notes

If the sauce is still thin once the lamb is tender, return the dish to the oven without the lamb; it will reduce quickly. Keep the lamb covered to keep it warm. If the sauce has reduced too much, add boiling water to thin it. The source indicates the recipe should yield close to 3 cups / 750 ml of sauce, though this may vary.