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 😂)
Seriously delicious! So easy to make and just yum! Thank you so much Nagi, your recipes have allowed me to feel like I can cook, you’ve taken the fear right out of cooking for my family & friends
Another winner/keeper for our family. So easy to prepare and a flavour bomb. Appreciated Note 5 re best type of pan to cook this in (viz. glass or ceramic) – it might have been a challenge to clean a metal dish. You think of everything! Thanks again.
You’re so welcome Katharine, thanks so much for letting me know! N x
Made massaman curry tonight with lamb shoulder, I cook a bit of Asian Chinese/Thai food, first time I heard of this & it was great! Have a 150 lb. German shepherd who also approved. I’ve used several of your recipes before and haven’t had a miss yet. My best to you and Dozer.
Thanks for another great recipe which was a hit with both kids too 👍🏽😃
Hi Nagi, made these for dinner tonight with some garlic Jasmine rice. Oh. My. God. Unbelievably good. Thinking I’ll have to do 2 pans of these next time the in-laws are over
I’m so glad you loved it Desiree, thanks so much for letting me know! N x
Hi Nagi, Thanks so much for this INCREDIBLE recipe. It has quickly become a favourite in our house. This is perfect on every level.
I have a question regarding the potatoes. There is never enough for us. As the pan is already quite full, I am wondering what your advice would be if I wanted to cook extra potatoes? Thanks in advance.
Hi Patti, you could always boil some on the side then add them to the sauce after – although they wont have soaked up all the beautiful flavours. N x
A second-gen Thai college roommate introduced me to Maesri curry paste. They are so good and so easy.
But the addition of cinnamon stick and star anise was fabulous! Thank you for the recipe.
This is the second time making this and Nagi, you are so right, Ayam coconut milk worlds apart from lesser versions. I had never thought of checking coconut % per brand. Wow, what a difference!
The first version was great, but tonight with better quality coconut milk was hands down terrific and a winner! Thanks again for clear info and instructions. So easy for such a tasty meal ( 2 meals actually, for us, love that too!)
Thanks and hugs to you and Dozer. Kate xx
Hi Nagi! How deep do you recommend the dish should be?
This recipe looks soooo good. I’m going to make it this week. Quick question – would I be able to do this with a leg of lamb, put in upside down as in your slow cooked roast lamb recipe do you think? I’m assuming it may require a little more cook time. How long do you think?
Lamb is expensive so if you don’t think this idea would work please let me know.
I can smell this dish already hahaha
Love your work, Nagi! Great recipe, but did find it lacked peanuts and a little acidity. Adding a little fish sauce and peanuts to the leftovers for tomorrow 🙂
Hi Lena, you can definitely add peanuts! If you found it lacked acidy go for some rice vinegar – use fish sauce if you think it’s lacking salt 🙂 N x
Managed to get the paste you recommend. Made the lamb shank massaman curry. WOW it was delicious and will definitely make it again. Love your recipes. Massive thank you 😋😚
I’m so glad you loved it 🙂 N x
Hi, would lining the pan with aluminum foil affect the taste? Thinking easier cleanup. …
Thank you
No it shouldn’t – great idea!! N x
Excellent! Made two pans using short ribs and lined the pans with aluminum foil. Took it all out, including foil to thicken sauce and found a treasure of yumminess under the foil!
Dinner was sooo good, thank you Nagi
Hi Nagi,
Sometimes I wonder if you ever shut down your website, I will need to shut down my kitchen. I cook at least twice a day and use mostly your recipes.
Problem- I got overly excited and got a whole veal shank. I have to make it tomorrow, so sort of emergency. How do I tweak this recipe? Time to cook, do I need to brown it? Will it work? Please say yes. I am making it for Father’s Day tomorrow.
Seriously fantastic! And so quick to prepare. Picky eater had seconds, and rarely will eat lamb. Thank you.
This. Was. Epic. Served with flatbread, rice and steamed green beans. Partner said it was ‘like restaurant food but better’. Thanks once again for knocking it out of the park with simple, delicious recipes taken to the next level.
Thank you for this recipe. I made it last week and it went down a treat. I wasn’t able to get your recommended curry paste so used another so will try again. With your number one recommendation as I have now been able to order it. Thanks again. 👍🏾
Hi Nagi, this was excellent. Easily found the curry paste at Woolies. So easy, takeaway quality but much cheaper!!
Hands down the greatest massaman I’ve made at home! I ended up shredding the meat and mixing it in the pan with the sauce and potatoes then serving with green beans and peanuts. Delicious!
Living in “Funland” Up North Finland, I tried to cook Lamb Shanks years ago after I found a butcher who actually stocked them! So, I ordered two. Didn’t ask the price, but when they rang to say “we’ve got ’em!” I raced to the shop. They asked for €150! That’s about £100, or 250AUD! I just walked out – when I was a kid in England, they were almost considered dog food – offcuts. Fear not, Nagi – I’ll keep trying!