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!
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!!!
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:
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.
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).
How to make it
Two simple steps:
Put everything in a baking dish; and
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.)
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:
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;
Slow cooking – because anything slow cooked leads to more flavour;
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
Using a great store bought curry paste.
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
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
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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Lamb Shanks Massaman Curry
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:
- 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
Nutrition Information:
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.
I adore Thai curries
Proof:
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 😂)
Lisa Grob says
Thanks Nagi for recommending Maesri curry paste. It’s definitely a game changer.
Also isn’t Geoff great. He’s fantastic at caring for the dog beach. There’s not too many people so self-less.
Lemi PHAN says
Hi Nagi, i’ve made this lamb shank massaman curry several times and its a win every time! Love it!
Wondering if this would work if i used chicken maryland 🤔? Or even penang curry paste instead of massaman paste with chicken maryland?
Nagi says
Hi Lemi, you can use chicken and Penang curry paste – but it’s a completely different recipe! Something to add to my list. N x
Sharna says
Oh my goodness Nagi this was sensational! Your recipes are always winners! Absolutely demolished by the 6 year old and 1.5 year old too. Thanks for a delicious dinner 🤤
Karen Freeman says
Thanks Nagi for this great (and easy) recipe. I made it with lamb shanks – delicious. I’m wanting to do it for a dinner party for 6-8 and thinking beef cheeks may be an easier alternative for serving. (Can’t fit that amount of shanks into my roasting dish )Should I cut the beef cheeks into smaller portions prior to cooking? Or just cut up the meat when serving?
Love to dozer
Karen Freeman says
Thanks Nagi for this great (and easy) recipe. I made it with lamb shanks – delicious. I’m wanting to do it for a dinner party for 6-8 and thinking beef cheeks may be an easier alternative for serving. (Can’t fit that amount of shanks into my roasting dish😏)Should I cut the beef cheeks into smaller portions prior to cooking? Or just cut up the meat when serving?
Love to dozer
Deborah Scanlon says
Hi Nagi
Made this recipe tonight and was an absolute winner. Adored everything about it. Want to make it for a dinner party for 8 but can’t fit lamb shanks in my dish. Would it work with beef cheeks and if so, do I brown them or trim them or alter the cooking time? Thanks for another great recipe!!
Karen Freeman says
Thanks Nagi for this great (and easy) recipe. I made it with lamb shanks – delicious. I’m wanting to do it for a dinner party for 6-8 and thinking beef cheeks may be an easier alternative for serving. (Can’t fit that amount of shanks into my roasting dish😏)Should I cut the beef cheeks into smaller portions prior to cooking? Or just cut up the meat when serving?
Again, thank you for all your fantastic recipes … and love to Dozer 😍
Kat says
So easy!! So tasty!! A win for the whole family, they have added it to the please make again list. I had 1.3kg, for smallish shanks and the 2hrs covered, 1hr covered was spot on. Thank you for yet another fool proof recipe.
Sharon H says
Hi Nagi, you’re absolute legend. Thanks for what you do. Now, just for little old me, if I use 2 shanks should I halve ingredient quantities for everything?
Nagi says
Hi Sharon, you can halve the ingredients, just make sure you use a smaller pan or the smaller amount of liquid could burn in the cook time. N x
Franca says
I made this today with a 1.5k bone in lamb shoulder and it was absolutely delicious. So easy and uncomplicated! Thank you, Nagi for your wonderful recipes.
Matthew Kerr says
Hi Nagi,
Just wanted to thank you again. My girlfriend surprised me with this for dinner tonight. Can’t tell you how excited I was when I got home from work and smelt what I smelt coming from the oven. She kept it a secret until the end. The first and last bite both full of the same flavour and delishousness. We have never had a bad cooking experience with one of your recipes and our go to is the beef and mushroom pie. Thanks again, Matt and Zoe
Maree says
This recipe is the absolute best!!! So so tasty and even better that is is so so easy 👌 love lamb shanks! Thank you Nagi
Bec says
Can I make this in a Dutch oven and use the lid instead of foil? I don’t have a ceramic dish big enough.
Nagi says
Sure can Bec, enjoy!! N x
Denise says
OMG !! I always have massaman in the restaurant and this recipe tastes the same !! Have cooked it twice !!
Nagi says
YES!!! You can now do it at home!! N x
Arturo Ricardo Grijalva says
I need to know how to best cook beef shanks. Looking forward for jor help. Thanks!
Lee says
Had this deliciousness for dinner tonight. The beautiful aroma that filled my house had my mouth watering.
My family and I loved it. Thanks once again Nagi.
Gillian Parnell says
What a wonderful dish. The flavour is lovely and lamb just fell apart. My husband and myself loved it. We are planning a dinner night with our parents and this will be our main course. Thank you Nagi, I’m cooking more and more of your recipes and love them all
Robyn says
Made this using Beef Short Ribs, worked really well as an alternative to lamb shanks. Also garnished with roughly chopped peanuts for extra crunch. Will definitely make again!
Kim Austin Milker says
Made this for dinner tonight, OMG..so good. Not to spicy but savoury! Your recipe and instructions so easy to follow. Accompanied it with the smashed cucumber salad. Yum❣️
Nagi says
Sounds like you nailed it Kim!! N x
Ann says
Why no salt? I don’t think anything in the recipe is going to make up for that.
Nagi says
Hi Ann, theres salt in the chicken stock and in the curry paste from the fish sauce/paste generally used. I never put out recipes that are bland and I always season well – I find this recipe doesn’t require any extra salt – however, if you find it lacking for your taste, add a splash of fish sauce to the final curry 🙂 N x
Bree says
I followed the exact recipe but cut up a lamb shoulder into chunks instead of the shanks and it came out beautifully!
Nagi says
I’m so glad you enjoyed it Bree, thanks so much!! N x