Ingredients
- 1.5 kg (3 lbs) lamb shanks (5 small, 4 medium, or 2–3 large)
- 114 g (4 oz) Massaman curry paste (1 can, Maesri recommended)
- 400 ml (14 oz) full-fat coconut milk
- 2 cups low-sodium chicken stock/broth
- 1 onion, halved and sliced into 1/3-inch (1 cm) thick slices
- 400 g (14 oz) small potatoes (halve if larger than 1 inch)
- 1 star anise
- 1 cinnamon stick
- For Garnish:
- Fresh red chili, finely sliced
- Fresh coriander (cilantro)
- Steamed jasmine rice
Instructions
- Preheat oven to 350°F (180°C).
- In a 9×13-inch glass or ceramic baking dish, mix together Massaman curry paste, coconut milk, and chicken stock until well combined.
- Add sliced onion, potatoes, star anise, cinnamon stick, and lamb shanks. Turn lamb shanks in the mixture to coat thoroughly.
- Cover the dish tightly with foil and bake for 2 hours.
- Remove foil and continue baking uncovered for 1 to 1.5 hours more, turning the lamb shanks twice during cooking, until the meat is fall-apart tender.
- Transfer lamb shanks to a plate and skim excess fat off the top of the sauce. Stir and reduce sauce to a thick, syrupy consistency if needed.
- Serve lamb shanks over jasmine rice, spoon sauce over the top, and garnish with fresh chili slices and coriander.
Notes
- Use Maesri brand curry paste for best authentic flavor.
- The dish can be made a day ahead and reheated—the flavor improves over time.
- Substitute beef shanks if lamb is not available, adjusting cook time accordingly.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 lamb shank with sauce and potatoes
- Calories: 680
- Sugar: 6g
- Sodium: 790mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 165mg
