Massaman Lamb Shanks

Fork-tender lamb shanks slow-cooked in a rich, warmly spiced coconut-peanut Massaman-style sauce until the meat practically slips off the bone.

Ingredients

• 4 lamb shanks (about 350–450g / 12–16 oz each)
• 2 tbsp neutral oil (or coconut oil)
• 4 garlic cloves, finely chopped (pantry staple)
• 1 tbsp grated ginger (pantry staple)
• 3 tbsp Massaman curry paste
• 2 cans coconut milk (400ml / 14 oz each)
• 2 cups (500ml) chicken stock (or water)
• 2 tbsp peanut butter (smooth preferred)
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp tamarind paste (or 2 tbsp lime juice)
• 2 large potatoes, peeled and cut into large chunks
• 1 onion, cut into wedges
• 1/2 cup roasted peanuts (optional but classic)
• Salt and black pepper

Method

• 1

  Step 1: Brown the shanks

  Pat lamb shanks dry and season all over with salt and pepper. Heat oil in a heavy pot/Dutch oven over medium-high heat. Brown shanks well on all sides (aim for deep golden colour, ~8–10 minutes total). Remove to a plate.

• 2

  Step 2: Bloom the aromatics + curry paste

  Lower heat to medium. Add garlic and ginger and cook until fragrant, about 30 seconds. Add Massaman curry paste and cook, stirring, until it darkens slightly and smells “toasty,” about 1–2 minutes.

• 3

  Step 3: Build the sauce

  Pour in coconut milk and stir well, scraping the base of the pot to dissolve the browned bits. Stir in stock, peanut butter, brown sugar, fish sauce, and tamarind. Bring to a gentle simmer (small bubbles, not a rolling boil).

• 4

  Step 4: Slow-cook

  Return shanks to the pot, turning to coat. Cover with a lid, reduce heat to low, and simmer gently for 2 hours, turning shanks once halfway. You’re aiming for a lazy bubble; too vigorous and the sauce can split.

• 5

  Step 5: Add potatoes and onion

  Add potatoes and onion wedges, nestling them into the sauce. Cover and cook another 60–75 minutes, until potatoes are tender and lamb is very soft (a fork should slide in with little resistance).

• 6

  Step 6: Finish and adjust

  Remove lid and simmer 10–15 minutes to thicken slightly if needed. Taste and adjust: more fish sauce for saltiness, sugar for sweetness, tamarind/lime for tang. Stir through peanuts (if using).

• 7

  Step 7: Serve

  Serve shanks with plenty of sauce spooned over. Rest 5 minutes before serving for best texture.

Tips

• **Sauce consistency:** If the sauce looks thin, uncover and simmer to reduce. If it gets too thick, loosen with a splash of water/stock.
• **No Dutch oven?** Use a deep oven-safe pot: after Step 3, cover and bake at **160°C / 325°F** for about **3 hours**, adding potatoes for the last **75 minutes**.
• **Heat control:** Massaman is usually mild-warm. If you want more heat, add a pinch of chili flakes (pantry staple) when blooming the paste.
• **Make-ahead:** This tastes even better the next day. Cool, refrigerate up to **3 days**; reheat gently so the coconut sauce doesn’t split.
• **What to serve with:** Steamed rice is classic; also great with flatbread to scoop up the sauce.

Nutrition (per serving, estimate)