Massaman Lamb Shanks

Ingredients

• 4 lamb shanks (Salted; salt for seasoning is also required)
• 2 tbsp neutral oil
• 2 onions (Large, chopped)
• 4 tbsp Massaman curry paste
• 400 ml coconut milk (Two 400 ml tins)
• 300 ml stock or water (Use stock or water)
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp palm or brown sugar (Use palm sugar or brown sugar)
• 1 cinnamon stick (Optional; author's addition)
• 2 star anise (Optional; author's addition)
• 3 cardamom pods (Optional; author's addition)
• 500 g waxy potatoes (Cut into large chunks)
• roasted peanuts (Optional; amount not specified)
• coriander (Chopped, to finish; amount not specified)
• red onion (Thinly sliced, to finish; amount not specified)
• jasmine rice (Steamed, to serve; amount not specified)
• salt (For seasoning the shanks and adjusting to taste)

Steps

1. 1

   Heat the oven to 160°C (140°C fan). Season the lamb shanks with salt.

2. 2

   Heat the neutral oil in a heavy casserole over medium-high heat. Brown the shanks for 8–10 minutes, turning until deep golden, then transfer them to a plate.

3. 3

   In the same pot, cook the chopped onions over medium heat for about 10 minutes, until soft and golden.

4. 4

   Add the Massaman curry paste and optional whole spices. Fry for 2–3 minutes, until fragrant.

5. 5

   Pour in the coconut milk and stock or water.

6. 6

   Stir in the fish sauce, tamarind paste, and sugar, scraping up the browned bits from the bottom of the pot.

7. 7

   Return the shanks to the pot. The liquid should come about three-quarters of the way up the shanks.

8. 8

   Cover the pot with a baking-paper cartouche, then put on the lid. Cook in the oven for 2 hours.

9. 9

   Add the potato chunks. Cover again and cook for another 45–60 minutes, until the lamb is falling off the bone and the potatoes are tender.

10. 10

    Taste and adjust the seasoning so the sauce balances salty, sour, and sweet.

11. 11

    If the sauce is thin, simmer it on the hob for 10 minutes to reduce.

12. 12

    Serve each shank with steamed jasmine rice, plenty of sauce, and potatoes. Top with roasted peanuts, chopped coriander, and thinly sliced red onion.

Notes

Salt quantity and amounts for the optional peanuts, coriander, red onion, and rice are not specified. The source says stock or water and palm or brown sugar as alternatives; choose one in each case.

Nutrition per serving

• main
• braised
• oven-cooked
• gluten-free
• dairy-free
• lamb
• slow-cooked