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 😂)
WoW!! That has to be one of the most delicious meals I have ever tasted thank you Naga x It worked perfectly, I did cheat at the end, I added cornflour to thicken the sauce but it worked out superb.
Hi, my husband and I are absolutely in love with this recipe, we’ve made it countless times, and I mean countless times, it’s always a great pleasure to eat this curry and best of all it’s so simple to cook, I love to cook, I dare say it is one of the best recipes I make, thanks for sharing, with love from Portugal-Sintra
Absolutely loved this recipe and so did everyone else, this is definitely a keeper so flavourful.
I made this in our South African tradisional three legged cast iron pot over very low gas flame. Cooked 2 hours with lid closed and 2 hours open.
Result was absolutely delicious and very tasty.
I bet the house smelled amazing!! N x
I’ve made this recipe many times as per recipe and it’s divine! Thank you for creating such an easy recipe!
I’ve stumbled across deboned lamb shanks and I’m wondering if these would work the same? Any suggestions for adjustments to the cooking time? I’m imagining due to the lack of bone some meaty flavour will be lost but am keen to see how this goes
Hi from snowy Canada. We just had this for supper tonight. I had to buy the expensive Maesri paste – no local Asian stores – but I thought it was worth every cent. With only 2 of us I only used 2 shanks so we had some rice, sauce and potatoes left. I made it ahead and put the finished dish in the garage overnight where it was at least – 10 degrees C so that removing the excess fat was a breeze. The dish was delicious with leftovers for lunch.
This will join vindaloo, rogan josh, butter chicken and palak paneer as some of our favourites.
I love the life of Dozer. We’ve always had goldens – about 6 in our 60 years of marriage. They are the most wonderful pets.
Thank you for your recipes. I’ve got my 16 year-old granddaughter using your web site. Keep up the good work.
Effortless and such a delicious curry! Paired this with your coconut rice and pan-seared Brussels sprouts today for dinner, and it was a big hit with the family – hubs pretty much licked his bowl clean! Thank you once again for another great recipe. This is definitely a keeper.
Made this for dinner last night. I used lamb shoulder as recommended in note 1, as my local woolies didn’t have lamb shanks unfortunately. The curry was jam packed full of flavor even though I used light coconut milk. I would love to cook this recipe again using lamb shanks next time! Delicious served with rice!
Just made this for my husband. I don’t eat meat but knew he’d love this sort of meal. I was right! Went down a treat. He’s been raving about it. Can’t believe how easy it was to make!
LOVE the flavour! But… meat doesn’t fall off the bone. Put it in my dutch oven with lid and got a better result. Might try slow cooker next time. Quick to prepare and whole family loves.
Can I use 6 medium shanks instead of 4 and use the same cook time? And same pan size?
Hi Jess…if you are using six then you should up the other ingredients by 50 percent (1.5 x the recipe). The cook time will be similar but you might need a slightly larger pan. Just be sure the sauce is at a similar level as in the video (about halfway up the shanks). N x
Thankyou.
Did these tonight with 4 and they were amazing!
Thanks Nagi. This is my go to entertaining recipe, so easy, delicious and makes my house smell amazing!
Can I use lamb leg
Not for this one Dee, sorry! See the recipe notes at the bottom for other substitutes. N x
Hi, absolutely love your recipes. For this one, if you made this ahead of time. How would you recommend heating it before serving? Back in the oven?
Saw the notes again and the instructions. Pls ignore – thanks!
really want to try this with a lamb shoulder
This was insane! Amazing, thank you. My friends think I’m a very talented home cook thanks to you. So many recipes are my ‘go to’.
Very keen to do a beef cheek red curry – do you think this method and basic recipe would work?
Yes it will…I have written that in the notes! N x
I’m so sorry!!! I saw that after I’d commented. I made it tonight. *drool*. I used the red curry paste and beef stock with fresh lemongrass as the add-in instead of the star anise and cinnamon. I think I’d use the chicken stock next time x
Loved this so much!
Can you tell me how to adjust for a dinner party using 8 beef cheeks?
Do I brown first??
Cook for longer?
Trim fat?
Thanks Nagi. You’re a superstar. X
Absolutely delicious!!! Felt guilty that it was so easy lol
Hi Nagi,
I have my lamb shanks in the oven right now. My natural instinct is to throw in some tamarind, palm sugar and fish sauce. Will this add extra depth or is it unnecessary and overpowering in this particular recipe?
Thank you!
Hi Sumitra, I don’t think this recipe needs it and is perfect as is 🙂 N x
Cooked this tonight, it was great. Even used light coconut milk and was terrific…