Lamb Shanks Massaman Curry Recipe

If you’re ready to transport your tastebuds straight to Thailand, you’re about to fall in love with this Lamb Shanks Massaman Curry. Imagine meltingly tender lamb shanks gently braised in a creamy, fragrant coconut curry, studded with sweet potatoes, crunchy peanuts, and colorful veggies. Every spoonful is a stunning balance of rich, spicy, and subtly sweet flavors—exactly what makes Thai cuisine Main Course. Whether you’re preparing a family feast or just craving a little comfort food with a twist, Lamb Shanks Massaman Curry never fails to impress and warm the soul.

this Recipe

Ingredients You’ll Need

The beauty of Lamb Shanks Massaman Curry lies in marrying simple ingredients that build incredible depth. Each component brings its own charm, from savory lamb and luscious coconut milk to the vibrant kick of Massaman curry paste. Let’s take a closer look at what you’ll need and why every item matters.

• Lamb shanks: The star of the show; slow-cooked lamb shanks become deliciously tender and flavorful.
• Salt and black pepper: Essential for seasoning and ensuring the lamb shines with every bite.
• Vegetable oil: Helps sear the lamb and sauté the aromatics for a rich flavor base.
• Onion: Adds sweetness and depth to the curry sauce.
• Garlic: Brings bold, aromatic flavors that meld beautifully with the curry.
• Fresh ginger: A must for its warm, spicy undertone that brightens the dish.
• Massaman curry paste: The flavor cornerstone—choose your favorite brand for a spicy-sweet, nutty profile.
• Coconut milk: This creamy ingredient gives the curry its luxurious texture and sweet, tropical edge.
• Beef broth: Deepens the savory flavors and ensures a rich, full-bodied sauce.
• Fish sauce: Adds a punch of umami and that quintessential Thai savoriness.
• Brown sugar: Gently sweetens, balancing the spice and brightening the overall taste.
• Potatoes: Soak up all the delicious curry while adding heartiness to every serving.
• Carrots: Bring color, sweetness, and a satisfying bite.
• Roasted peanuts: Scatter them in for nutty depth and that trademark Massaman crunch.
• Cinnamon stick: Offers a subtle warmth that whispers through the whole pot.
• Bay leaves: Infuse an aromatic, herbal note into the braising liquid.
• Lime juice: Just a splash at the end brightens all the flavors and cuts through the richness.
• Fresh cilantro (optional): For a fresh, vibrant garnish that perfumes the final dish.

How to Make Lamb Shanks Massaman Curry

Step 1: Sear the Lamb Shanks

First things first: preheat your oven to 325°F (165°C). Generously season those beautiful lamb shanks with salt and pepper. In your trusty Dutch oven or any heavy, oven-safe pot, heat the vegetable oil over medium-high heat. Sear each lamb shank on all sides—you want them deeply browned and caramelized. This step locks in their juices and sets the tone for rich flavors ahead. Once browned, set them aside. Don’t rush here; this golden crust means extra taste in the final curry.

Step 2: Sauté Aromatics

Use that same pot (keep all those delicious lamby bits at the bottom!) and toss in your sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and lightly softened. This trio forms the aromatic backbone, mingling with the remnant lamb flavors for maximum impact.

Step 3: Toast the Massaman Curry Paste

Add the Massaman curry paste to the pot and stir for about a minute. You’ll immediately catch a waft of warming spices and roasted peanuts—the hallmark scents of Massaman curry! This quick toasting helps the paste blossom and infuses your base with depth and complexity.

Step 4: Build the Curry Sauce

Next up, pour in the coconut milk and beef broth, stirring to lift up any flavorful brown bits from the pot’s base. Add the fish sauce, brown sugar, cinnamon stick, and bay leaves. Bring to a gentle simmer, letting those layers of flavor start mingling together. Nestle the browned lamb shanks back into the pot so they’ll soak up every drop of spiced goodness.

Step 5: Braise in the Oven

Cover your pot and transfer it to the oven. Braise for 1½ hours, allowing the lamb shanks to soften and absorb all those aromatic, creamy Massaman flavors. Patience is key here—the aroma filling your kitchen will make it worth every minute!

Step 6: Add Vegetables and Peanuts

Carefully remove the pot from the oven. Stir in the potatoes, carrots, and roasted peanuts around the lamb shanks. Cover again and return to the oven for another 45 minutes. The vegetables should become melt-in-your-mouth tender, and the peanuts will soften yet retain a lovely bit of texture.

Step 7: Finishing Touches

Once the lamb is fall-off-the-bone tender and the sauce is lusciously thickened, swirl in the lime juice for a burst of brightness. Taste and adjust seasoning if you like. Sprinkle with fresh cilantro before serving, and drink in all those dazzling colors and aromas you’ve created!

How to Serve Lamb Shanks Massaman Curry

Garnishes

No Lamb Shanks Massaman Curry is complete without a little flourish. Shower the finished dish with chopped fresh cilantro for color and herbal zing. For extra flair, scatter on more roasted peanuts or a touch of thinly sliced red chili if you enjoy a little heat—presentation and taste all in one swoop!

Side Dishes

This dish absolutely begs to be served with fluffy jasmine rice, which soaks up all that irresistible sauce. If you’re feeling adventurous, warm roti (Thai flatbread) makes a perfect vehicle for scooping up curry and tender bits of lamb. Either way, don’t miss out on something to catch every last drop.

Creative Ways to Present

For a festive touch, consider serving Lamb Shanks Massaman Curry family-style in a big, beautiful Dutch oven at the center of the table—let everyone dive in. Or plate each shank individually over a mound of rice, drizzling generous spoonfuls of that golden curry over top for a restaurant-worthy effect. Garnish with microgreens or edible flowers for a modern twist that wows guests.

Make Ahead and Storage

Storing Leftovers

Lamb Shanks Massaman Curry holds up impressively well—if anything, it gets better the day after as the flavors meld further. Store cooled leftovers in an airtight container in the fridge, where they’ll keep happily for up to 3 days. The curry can be portioned out for easy grab-and-go lunches, too!

Freezing

Want to save some for a rainy day? Cool the curry completely, transfer to freezer-safe containers, and freeze for up to 3 months. For best texture, remove the potatoes and carrots first—they can get a touch mushy after thawing, but everything else freezes like a dream. Simply add fresh veggies upon reheating if you like.

Reheating

Reheat Lamb Shanks Massaman Curry gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much in the fridge. You can also warm individual servings in the microwave—just cover loosely and heat until piping hot. Stir well and garnish anew before serving.

FAQs

Can I use a slow cooker to make Lamb Shanks Massaman Curry?

Absolutely! After searing the lamb and sautéing your aromatics, transfer everything to your slow cooker. Cook on low for 7 to 8 hours until the lamb is wonderfully tender, then add the veggies for the last 2 hours so they don’t overcook.

What if I can’t find Massaman curry paste?

Massaman curry paste is getting easier to find at major grocery stores and Asian markets, but you can always order it online or try blending red curry paste with a spoonful of peanut butter and pinch of ground cinnamon for a similar flavor in a pinch.

Can I substitute other meats for lamb?

Definitely! Beef shanks or even short ribs substitute well, given a similar braising time. Chicken thighs (bone-in, skin removed) will yield a lighter but still delightful curry—just reduce the cooking time since chicken cooks faster than lamb.

How spicy is Lamb Shanks Massaman Curry?

Massaman curry is one of the mildest Thai curries, with a focus on spice warmth and deep flavor rather than heat. If you’re sensitive, start with less curry paste and build up. For more heat, toss in extra chilies or a pinch of chili flakes to taste.

Is this dish gluten-free?

Yes, Lamb Shanks Massaman Curry is naturally gluten-free, making it a fantastic option for those with dietary considerations. Just double-check your curry paste and fish sauce to ensure they’re gluten-free brands if needed.

Final Thoughts

If you’re after a dish that’s both soul-soothing and show-stopping, Lamb Shanks Massaman Curry is your answer. There’s just something magical about putting a pot in the oven and pulling out a dinner that tastes like it’s been simmering away in a Thai grandmother’s kitchen. Treat yourself (and your favorite people) to this incredible curry—you’ll find yourself making it again and again!

Print