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Home Collections Curries

Lamb Shanks Massaman Curry

By:Nagi
Published:12 Jun '20Updated:26 Aug '21
405 Comments
Recipe v Video v Dozer v

If you’re mad for lamb shanks and Massaman Curry, this incredibly easy Thai recipe will stop you in your tracks – shanks slow cooked in the oven until the meat is falling off the bone, braised in a rich, coconut Massaman Curry sauce.

It’s a popular Chef’s Special at upscale Thai restaurants that will set you back $30 for just one shank. 5 minutes prep, then just pop it in the oven. Yes, really!

Slow Roasted Lamb Shanks in Massaman Curry

Lamb Shanks in Massman Curry

Aussies are extremely fond of lamb shanks and Massaman Curry. So we never pass it up when we see them together on the menu of a Thai restaurant. Meltingly tender lamb shanks smothered in a rich coconut, spice infused Massaman curry sauce is a heavenly combination – just the thought makes me weak in the knees, and you’ll happily pay upwards of $30 for ONE lamb shank.

So will you choke with disbelief when I tell you the dish you see in these photos is a 5 minute prep, dump-and-bake job??

Close your eyes and imagine fall-apart-at-a-touch lamb shanks  smothered in rich Massaman curry sauce….. UGH!!! It’s incredible!!!

Pouring Massaman Curry over slow cooked lamb shanks

Close up of Massaman Curry Lamb Shanks

What you need for Massaman lamb shank curry

We’re using a store bought curry paste in this recipe – in fact, this recipe does not work as written using homemade. This was an irritating discovery because homemade Massaman Curry paste is an effort to make! 😒 (Reason: Homemade is just too fresh, this recipe needs the concentrated flavour of store bought paste)

Here are the ingredients you need:

Massaman Curry Lamb Shanks ingredients

  • Lamb Shanks – Lamb shanks are the lower part of lamb legs. Front legs = foreshanks which are smaller (use 4 to 5), hind legs = hind shanks which are large (use 2 to 3) – recipe calls for 1.5 kg/3lb in total;

  • Massaman Curry paste – Maesri is my preferred brand. Not all curry pastes are made equal! More on this below;

  • Cinnamon and star anise – flavour boost of two dominant spices in the curry paste;

  • Coconut milk – as used in traditional Massaman Curry sauce;

  • Chicken stock/broth – to create volume to make a braising liquid to mostly submerge the shanks, as well as adding depth of flavour into the sauce. Traditional Massaman Curry is made by braising beef cubes in liquid to make a homemade stock; and

  • Potato and onion – traditionally included in Massaman Curry.

Other lamb cuts

The only other lamb cut I’d recommend is lamb shoulder, whole. Essentially it will be like a lamb pot roast – Thai style! Directions in recipe notes. (And if I try it, I will pop a photo in here. Likely I will because I know it will be amazing).

Beef alternatives

I haven’t tried, but I think this recipe will work extremely well with beef cheeks, beef Osso bucco (not veal, cooks too fast), beef ribs (any type). These have similar long cook times, similar meat fibres, and good beef flavour. Do not use: brisket, chuck beef, silverside or other slow cooking beef cuts (not enough flavour in meat to work for this dump-and-bake method of cooking).

Chicken?

Won’t withstand the required cook times to develop enough flavour I’m afraid. Not with this simple cook method!


Best Massaman Curry Paste – Maesri

Here is the undisputed king of all store bought Thai curry pastes – Maesri. Restaurants use it, chefs use it, and food obsessed people like myself are mad for it.

And it happens to be a bargain at ~$1.50 a can.

Massaman Curry Lamb Shanks

I use it for all my Thai curries when I don’t have time / ingredients to make the curry paste from scratch – Red, Green and traditional Massaman beef curry.

Where to find Maesri curry paste – at your local grocery store!

It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in Australia, US, Canada* and UK.

* Obscenely expensive, please try to get to an Asian store!

Can’t find it?

Use any Massaman Curry paste you can find. Order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet).

Massaman Curry Lamb Shanks

How to make it

Two simple steps:

  1. Put everything in a baking dish; and

  2. Bake covered, then uncovered, until meat is fall-apart tender and liquid reduces down to a rich curry sauce.

(I haven’t listed the likely extra step of fending off your neighbours when they smell it cooking and come running over for a taste. It’s a real risk.)

How to make Massaman Curry Lamb Shanks

Slow Roasted Lamb Shanks in Massaman Curry in a white baking dish, ready to be served

I NEVER cook curries OR lamb shanks like this!

Anyone who knows anything about cooking curries knows that a really great Thai curry calls for either homemade curry paste, or “pimping up” store bought curry paste with fresh aromatics like garlic, ginger, chilli and lemongrass.

And you always cook off the curry paste to toast it and and intensify flavour. Mandatory for Thai Red, Green and Massaman Beef Curry.

We bypass all of that for this recipe. We don’t even brown the lamb shanks beforehand!

And here’s why this recipe still delivers knock-your-socks-off flavour with such little effort:

  1. Lamb – because it’s probably the strongest flavoured meat around, and the juices from the lamb add a stack of flavour into the curry sauce;

  2. Slow cooking – because anything slow cooked leads to more flavour;

  3. Roasting uncovered for a good hour at the end – required to reduce the braising liquid down to a thick curry sauce and to brown the shanks and toast the curry sauce; and

  4. Using a great store bought curry paste.

Massaman Curry Lamb Shanks served with Jasmine rice

What to serve with Massaman Curry Lamb Shanks

Rice is essential for soaking up that incredible sauce. Specifically, Jasmine rice – but really, any rice will do. Nobody will notice what rice you use once it’s smothered in the Massaman Curry!

To complete your meal, add a side of fresh greens. In Thailand, it’s common to just have a side of tomato wedges and cucumbers – no dressing. Welcome freshness for a rich dish like this!

Otherwise, try one of these side salads:

Side Salads suggestions

Close up of Smashed Cucumbers in a rustic bowl, ready to be served
Smashed Cucumber Salad
Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com
Asian Sesame Dressing
Overhead photo of Asian Side Salad, ready to be served
Asian Side Salad
Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Pouring Garlic Ginger Oyster Sauce over steamed Chinese Broccoli
Chinese Broccoli with Oyster Sauce (Gai Lan)

If you’re feeling inspired to do a full blown Thai feast at home, you can’t go wrong with an authentic Green Papaya Salad. Else try some of these on the side – or browse my full menu of Thai recipes (note to self: share some Asian desserts!!)

Thai Sides and Starters

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Thai Chicken Satay with Peanut Sauce
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Thai Chicken Salad
Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Recipes

And just one last quick thing – as with stews, this is the sort of dish that gets even better with time which lets the flavour develop even more. So if you really wanting to impress someone, make it the day before! – Nagi x


Watch how to make it

Note: video says covered bake time is 2.5 hrs, this is incorrect, it should be 2 hours. Typo!

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Slow Roasted Lamb Shanks in Massaman Curry

Lamb Shanks Massaman Curry

Author: Nagi
Prep: 5 mins
Cook: 3 hrs
Mains
Asian, Modern Asian, Thai
4.99 from 138 votes
Servings5
Tap or hover to scale
Print
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 this recipe - hours in the oven works magic. (Read in post if you are dubious!)
SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.

Ingredients

  • 1.5kg/ 3 lb lamb shanks (5 small, 4 medium, 2 - 3 large) (Note 1)
  • 114g/ 4oz Maesri Massaman curry paste (1 can) , or other brand (Note 2)
  • 400ml/ 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)
  • 400g/ 14oz small potatoes (2.5cm/1" wide, halve if bigger)
  • 1 star anise
  • 1 cinnamon stick

Garnishes:

  • Red chilli , finely sliced (small = spicy, large = less spicy)
  • Coriander/cilantro
  • Steamed jasmine rice

Instructions

  • 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!

Recipe Notes:

Note on cooking method: This recipe is not suited to slow cooker, pressure cooker or stove. Achieving the intended flavour with such little effort requires the oven to caramelise the surface of the lamb and sauce (as well as reducing the sauce). 
1. Lamb Shanks cook times for different sizes:
  • Small shanks 300g/10oz each x 5 = 2 hr covered, 1 hr uncovered
  • Medium shanks 350 - 400g/12 - 14 oz each x 4 = 2 hrs covered, 1.5 hrs uncovered
  • Large hind shanks 600 - 750g / 1.2 - 1.5 lb each x 2 = 2 hrs covered, 1.5 hrs uncovered, USE SMALLER BAKING DISH so liquid covers ~ 1/2 to 2/3 of meat
Small and medium shanks are foreshanks (front legs of lamb). Large are from the rear, called hind shanks.
Even though large hind shanks are twice the weight of medium shanks, they will cook to fall apart tender in the same time if they are mostly submerged in liquid as heat transference is efficient (as opposed to roasting exposed without liquid - larger size takes proportionally longer to cook).
Other lamb cuts - the only other one I'd recommend is shoulder, very forgiving, similar flavour and meat fibres. Slow cook whole, upside down (so most of meat is submerged), cook times per recipe (it should be around 3.5 hrs total cook time). You'll need to scoop off more fat because shoulder is fattier. It will be sensational - essentially a Thai pot roast!!
Other meat - recipe should work as written with beef cheeks, beef ribs (short ribs or long ribs) or beef osso bucco as they have similar fibres, good beef flavour and similar cook times. Use about 1.2kg/2.4lb cheeks, or 1.5kg/3lb ribs or osso bucco, cook times will be around the same (in anycase, all these cuts are very forgiving).
Don't use chuck beef - I tried, and found the sauce lacking. The meat itself doesn't have enough beef flavour to work using this method, use the traditional stovetop Beef Massaman recipe.
Chicken won't hold up to the required cook time for sufficient flavour to develop in the sauce, and while slow cooking pork cuts should work, I'm not convinced about how it will suit the curry sauce!
2. Massaman curry paste - best is Maesri brand, sold at most Woolworths & Coles in Australia, as well as Harris Farms and Asian stores. Also happens to be the cheapest at ~$1.50 a can. Online - Australia, US, UK, Canada.
Keeps 5 days in the fridge in a super airtight container, or freeze for 3 months (but note that this recipe calls for a whole can).
Otherwise, use whatever brand you can find (my preferences: Ayam, Five Tastes and lastly Volcom).
3. Coconut milk - the quality/flavour comes down to the % of the liquid that is actually coconut milk. Ayam is the highest at 89%, cheap ones can be as low as 45%.
4. Low sodium chicken stock - important to get low sodium because it cooks right down and concentrates the saltiness. If you don't have low sodium reduce by 3/4 cup and add 3/4 cup water instead.
5. Pan - clean up easiest with glass or ceramic because it will require a bit of scrubbing with a brush (it comes off easily after a brief soak). Metal would need to be soaked longer and scrubbed gently.
6. Sauce - if it's still a bit thin once meat is fall apart tender, just pop it back into oven without the lamb. Will reduce quickly. Keep lamb covered to keep it warm - lasts like that for ages.
If it's reduced down too much (eg if your dish was large and there's lots of sauce surface area exposed), just add boiling water to thin it out. Should have close to 3 cups (750ml) sauce (give or take - there's so much flavour in it, it won't matter if it's slightly thinner or thicker).
7. Storage / make ahead - as with all stews, this just gets better with time! Keeps for 4 to 5 days in the fridge, freezes for 3 months (thaw then reheat). Best way to reheat lamb shanks is to cover and reheat in oven at 180C/350F for 30 minutes or so, or microwave on low (high heat will cause large pieces of meat have a tendency to pop - don't do it!). Loosen sauce with more water if needed.
8. Nutrition per lamb shank, assuming 1/3 cup fat is scooped off and all curry sauce is used.

Nutrition Information:

Calories: 672cal (34%)Carbohydrates: 22g (7%)Protein: 39g (78%)Fat: 66g (102%)Saturated Fat: 36g (225%)Cholesterol: 146mg (49%)Sodium: 163mg (7%)Potassium: 1067mg (30%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 3150IU (63%)Vitamin C: 20mg (24%)Calcium: 100mg (10%)Iron: 7mg (39%)
Keywords: Braised lamb shanks, Lamb Shanks, Massaman Curry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Favourite Thai Restaurants in Sydney

And I think it would be remiss of me not to mention my favourite Thai restaurants here in Sydney! Our rich, cultural diversity is one of our greatest strengths, and with that comes an abundance of great food from around the world. So really good Thai food is widely available all across Australia – here are the ones I regularly frequent:

  • Khao Pla (Chatswood) – Top notch modern Thai, I frequent this regularly because it’s my closest really good Thai restaurant (30 minutes away!!). I also like that while it stays 100% true to Thai flavours, it has some wonderfully unique dishes (try the Tamarind Ribs, they are my favourite!)

  • Spice I Am (Surry Hills) – Some of the most authentic Thai you will get in Sydney. Big flavours, very spicy, fresh, award winning high regarded restaurant;

  • Long Chim (Sydney CBD) – By lauded Australian chef and Thai food expert David Thompson. Top end prices, trendy, very authentic and unapologetically spicy!

  • Chat Thai – It’s grown to quite a large chain today, but don’t let that deter you. It is very, very good – slightly modern, but very authentic. In Chatswood, Manly, Randwick and multiple locations in Sydney city.


Life of Dozer

Dozer in usual form – begging for the very food I just gave Geoff, our friendly local who lives at the dog park and looks after it like its his own backyard! That day, it was this broccoli pasta (with extra cheese – Geoff loves his gooey cheese 😂)

Dozer-Geoff-Broccoli-pasta

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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405 Comments

  1. Linda says

    May 21, 2022 at 7:11 pm

    I made the kamb shanks tonight for the first time. I thought it was delicious, my adult son said “that was epic” so it will definitely be on the menu again. Yummo!

    Reply
  2. Steph says

    May 21, 2022 at 11:43 am

    I have made this 4 times now with Lamb shoulder (since lamb shanks seem to be out of stock a lot). An absolute winner of a dish – every single time!!

    It is brilliant for a group since you don’t have to slave in the kitchen preparing. I’ve been asked for the recipe every time I’ve made it. Crazy easy and seriously delicious!!!

    Reply
    • Nagi says

      May 21, 2022 at 12:51 pm

      It is seriously one of the easiest slow cooks ever! N x

      Reply
  3. KB says

    May 15, 2022 at 6:21 pm

    My son made this for me for Mother’s Day dinner – it was divine! Thank you Nagi, it was the best gift ever!

    Reply
    • Nagi says

      May 16, 2022 at 7:24 pm

      I am glad that you enjoyed it KB!! N x

      Reply
  4. Matt says

    May 11, 2022 at 5:12 pm

    This looks great and I plan to make it. The photo (& most massamam curries) contains potatoes….

    Do you put them in at the beginning or at the 2 hr mark? Many thanks

    Reply
    • Nagi says

      May 12, 2022 at 2:58 pm

      It’s listed at Step 2 of the full recipe, Mark. “Add onion, potato, star anise, cinnamon and lamb.” They go in at the beginning. Always use the full recipe at the bottom of the post, not the post itself to cook! There’s a button markes “recipe” that jumps you straight to it!! N x

      Reply
  5. Amelia says

    May 10, 2022 at 2:56 pm

    5 stars
    By far the yummiest and easiest curry I’ve made! We have had it three more times since we tried it! Cannot recommend enough! Thank you Nagi! X

    Reply
    • Nagi says

      May 10, 2022 at 4:01 pm

      Woo hoo!! Enjoy that Amelia! N x

      Reply
  6. David says

    May 10, 2022 at 12:42 pm

    Hi
    Just wanted to let you know the video says oven for 2.5 hours and the recipe says 2 hours. Love your recipes by the way. Cooking this one tonight

    Reply
    • Nagi says

      May 10, 2022 at 3:31 pm

      Hi David – it’s 2 hours covered then 1 hour uncovered as per the written recipe. The times can vary though depending on the size of your shanks! N x

      Reply
  7. Nadia says

    May 5, 2022 at 8:03 pm

    I love how you also include a ‘how-to’ video with your recipes. I have made so many of your recipes and they always come out great. Thank you for all the notes you include and where you can buy ingredients.

    Reply
    • Nagi says

      May 6, 2022 at 3:06 pm

      Thank you Nadia! I try to make the directions as easy as possible to follow!! N x

      Reply
  8. Shannon says

    May 5, 2022 at 8:19 am

    5 stars
    Im just an Aussie bloke who cooks to try and impress his fiance. I have cooked countless recipes of yours now over the last few years and since then, I’m constantly in the good books haha. All of your meals are so amazing and delicious.

    Thank you so much for sharing your knowledge!

    Reply
    • Nagi says

      May 5, 2022 at 1:04 pm

      Oh Shannon anyone who cooks for someone else deserves to be in the good books all the time!! N x

      Reply
  9. FarHana says

    May 2, 2022 at 2:43 pm

    I made this one today, I had 2 lamb shanks and 1.5 kg of lamb leg regular meat cut. with 1 can of curry paste, 1 can coconut milk and 2 pieces of vegetable stock thinned with water and kept covered 2 hours and uncovered 30 mins. It was so so so good! Can’t believe how simple the recipe yet so delicious! Thank you so much for the recipe!

    Reply
    • Nagi says

      May 2, 2022 at 3:13 pm

      I am happy that you liked it FarHana! N x

      Reply
  10. Lisa says

    April 28, 2022 at 3:55 pm

    I accidentally put red curry paste instead of Massaman 😩😩
    Will it be ok?

    Reply
    • Nagi says

      April 28, 2022 at 5:09 pm

      It will taste fine Lisa – just a bit of a different flavour profile to the Massaman one! N x

      Reply
      • Lisa says

        April 28, 2022 at 5:25 pm

        Thanks Nagi!
        I did add a little bit of fish sauce and I put 1 star anise, no cinnamon stick!
        Thanks for your reply! X

        Reply
        • Nagi says

          April 29, 2022 at 10:35 am

          Were you happy with it?? N x

          Reply
  11. Emily says

    April 28, 2022 at 3:15 pm

    Hi Nagi,

    Just want to say a big Thankyou for all of your recipes! I have made so many and they always turn out great. The extra effort you put into your notes is amazing. So much detail in terms of substitutes, cooking methods etc. Your whimsical way of writing always gives me a laugh also. I’m trying this one tonight and I’m absolutely certain it will be amazing because I found it here.

    Thanks again!
    Emily

    Reply
    • Nagi says

      April 28, 2022 at 4:01 pm

      Thanks Emily! I try hard to put in detail for people who might need it!! N x

      Reply
  12. Lyn says

    April 25, 2022 at 4:22 pm

    5 stars
    Loved it have had one similar at Lilymu in Parramatta, this is just as good if not better and that’s saying something Have made this as is but was wondering if it could be done in slow cooker?

    Reply
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