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 😂)
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…
Just amazing! cook it for yourself now. the lamb melts, the sauce is beautiful you’ll love this for sure
Hey there.
Looks amazing and they only thing that is missing was the sweet sour salty that’s in Thai curries. Will definitely need to add that to it next . Cheers
Hi Ella, sorry have you tried this curry and you think it’s lacking in something? N x
Nagi this was amazing! I have made it many times with lamb shanks but this time I tried with beef cheeks and it was next level and a lot easier not having to take the meat off the bone. I doubled the recipe but used about 2kg of beef cheeks diced and it was perfect. Again thanks for the recipe.
Whoahhh! This is amazing. Restaurant qualify for lockdown life.
This was amazing!! Even my kids ate it. I didn’t take enough fat off the sauce at the end, and it was still a bit too salty even using the notes on chicken stock. Would totally make again!
Hi,I did this recipe the other night and it was sublime thanks. Do you think I could use duck legs in this recipe as an alternative?
You could Salvador, although the cook time would be completely different – you really want crispy skin with duck legs – a recipe to put on my list! N x
I forgot to say where I had tried the Duck confit Massaman Curry,which you would adore . It was at Moon in Darlinghurst,opposite Bill’s restaurant, which is down the road from us. It is a delightful place and I think still undiscovered.I think the chef was from long grain. Check it out when it openes up again.We could meet you there for dinner one night. S x
I thought I could cheat and buy Duck Confit and add to your recipe.Thanks x
Hi Nagi, thanks for your recipes – they are so RELIABLE!! I made your chicken drumsticks the other night and they really were very tender like you said!
I have one question on my mind though – you say Valcom curry pastes are often too sweet, but looking at the nutritional information and ingredients, their massaman paste contains no added sugar and very little total sugars. In the past I have had better experiences with valcom than either ayam (so sweet) or five tastes (I find so sweet and bland).
I am excited about trying maesri though since you recommend it so highly – unfortunately my local woolies only has maesri green curry paste. When lockdown is over I will hunt down the massaman!
I’ve tried this recipe when in lockdown last year and it was lip-smacking. This year I wanted to make it again, but bought a beef broth instead of a low sodium chicken broth!! Would it still work?
Hi Nagi
I made this for the first time tonight. Absolutely delicious and so easy. Thank you xx
I have just made this for the second time this week at my two teenagers’ insistence! But I had no more lamb shanks, so used a boneless rolled lamb leg found in my freezer. While I would always prefer shanks or a bone in shoulder, it was still extraordinarily good!! For my fellow Australians, try serving with Katoomba brand Roti Paratha dry fried in a non-stick pan from frozen. My amazing Fijian Indian Grocer at Dee Why recommended them, and they are also stocked at Coles and Woolworths.
I made this today with whole lamb leg, following your tips. It worked beautifully. The meat browned and sauce thickened and bone fell out as I separated the meat. An easy new favourite. Thank You, Nagi!
we don’t have this kind of thai curry paste where I live, I can get red, yellow or green curry paste… what would you suggest for a substitute????
love love love all your recipes!!!