Description
Indulge in the rich flavors of this aromatic Lamb Shanks Massaman Curry, a Thai-inspired dish that combines tender lamb shanks with a creamy coconut curry sauce infused with warm spices and hearty vegetables.
Ingredients
Lamb Shanks:
- 4 lamb shanks
- 1 teaspoon salt
- ½ teaspoon black pepper
Curry Base:
- 2 tablespoons vegetable oil
- 1 large onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons Massaman curry paste
- 1 (14 oz) can coconut milk
- 2 cups beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon lime juice
Vegetables and Garnish:
- 3–4 small potatoes (peeled and cut into chunks)
- 2 carrots (sliced)
- ½ cup roasted peanuts
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 325°F (165°C).
- Sear the Lamb Shanks: Season lamb shanks with salt and pepper. Sear in a Dutch oven until browned; set aside.
- Prepare the Curry Base: Sauté onion, garlic, and ginger. Add Massaman curry paste, coconut milk, beef broth, fish sauce, and brown sugar.
- Braise in the Oven: Add lamb shanks back to the pot with cinnamon stick and bay leaves. Braise for 1½ hours.
- Add Vegetables: Add potatoes, carrots, and peanuts. Continue baking for another 45 minutes.
- Finish and Serve: Stir in lime juice. Garnish with cilantro before serving.
Notes
- Serve with jasmine rice or roti.
- For a richer curry, use full-fat coconut milk and adjust the curry paste amount to taste.
- This dish can be prepared in a slow cooker after searing.
