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 😂)
Michelle says
So this is not the 1st of your recipes I’ve made and loved, but it was the very 1st one I saw and knew I needed to make.
Well I did this weekend and it was even better than I had anticipated! I can’t rave enough about how yummy this was – and soooo little work!
Robyn says
Nagi I really love this recipe and so does my family is it possible to also cook just vegetables leaving out the meat. If so would the cooking time change
Karyl says
I have made this 3 times and incredible.
Only challenge is i would like more sauce, could I just double everything except the lamb shanks?
I have made it in smaller, deeper dishes so less room for sauce to evaporate but only get 2 cups maximum even after reducingwith water..
Kirsty Mulcahy says
I would like to know the answer to your question too 🤞👌
Jane says
Oops, I forgot to rate in previous comment. Everyone…. please do yourself a favour and make these, they are bloody awesome 🙂 Cheers, Jane
Karyl says
I have made this 3 times and incredible.
Only challenge is i would like more sauce, could I just double everything except the lamb shanks?
I have made it in smaller, deeper dishes so less room for sauce to evaporate but only get 2 cups maximum.
Sheila Robb says
If I make this the day before serving it, should I just do the covered cooking the first day and reheat it uncovered on the second day?
Tess says
Loved these no fuss shanks. If I only want 2 shanks can I halve the recipe ?
C says
Perfect every time we make it. Visitors rave and always ask me for the recipe.
Natasha says
I cannot believe how amazing this dish is with no pre-cooking the meat or the paste. We’ve had it four week in a row, we’ve done lamp shanks and Osso bucco.
One question – can you get ayam coconut milk in 400ml cans? All my local Woolies only stock 270ml cans so I’m always having to find something to make with the rest of a can!
Karyl says
Coles sells the 400ml Ayam coconut milk if there is one close.
Marianne Pelletier says
This recipe is amazing! I am not a great cook, and it came out fantastic as if i spent hours on it. And this curry paste is amazing. Thank you for recommending it! Its not too spicy, just flavourful
Kirsty says
Hi Nagi, I really love your recipes and I totally loved this as well. May I kindly ask you whether there is another paste less spicy than massaman?
Nagi says
Hi Kirsty, massaman int typically too spicy – it’s generally one of the mildest Thai curries – N x
Annie says
Hola Nagi love your recipes! ? Do you think I could marinated the lamb shanks over night in the sauce?
Kevin says
Made this tonight and followed the recipe with no deviations. This was our first encounter with massaman curry. I wasn’t too sure about this as it was cooking, but once it was served up, wow! The family really loved it.
Thanks for the great recipe and a new food experience!
Maria says
This lamb massaman curry is an absolute favourite in my house.
Your recipes are absolutely awesome. Your website is now my ‘go to’ for inspiration. Thank you a million times and keep up the great work.
Madeleine S says
Hi Nagi, I made this recipe and absolutely loved it. I want to try integrating additional aromatics. If i made my own curry paste, can I just put it in the tray together with the massaman, stock and coconut milk or will it change the process. Thanks
Nagi says
Hi Madeleine, if you’re making your own paste I can’t really comment on how it will result as I don’t know what you’re putting in it as it will affect the flavour – N x
Belinda B says
Made this for the first time and it was AMAZING. I couldn’t believe I could serve up such a delectable meal so simply and with so few ingredients. I’m by no means a confident cook but I just followed the few easy steps and it turned out perfectly.
Ida says
Easy and flavorful dish. Put it in the oven and worked on other stuff-so great for the fall weather too. We will be adding this to our regular rotation this season. I forgot the curry paste when I was at the store so had to make mine from scratch this time, it was awesome but it took longer so I’m ordering some from Amazon so that doesn’t happen again! 🙂
Alex says
Great recipe! I found the potatoes were a little soft, so I might cook them separately next time. Other than that though, absolutely perfect!
Rebecca Divjak says
Do you do two trays of this in the oven? What is the most shanks you could do at one time?
Jen says
I just made this in my pressure cooker, going against your advice. First time I made it exactly to your recipe, so I could compare – and it’s the pressure cooker for the win. I seared the shanks thoroughly, then added everything except the stock and the potatoes (only because I only had already cooked potatoes). One hour in the pressure cooker, then I pulled the meat off the bone and mixed it though the sauce with the cooked potatoes. Seriously good! So quick!
Andrea says
Why no chicken stock?
Jen says
Because you need much less liquid in a pressure cooker, and there is very little evaporation. In the pan in the oven you need lots of liquid to make sure the meat doesn’t dry out.
Andrea says
Thanks and of course that makes sense
Eric says
Also, why use a cinnamon stick? Can ground cinnamon work?