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 😂)
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!
Cooked these last night. They were delicious! My new favourite way to cook lamb shanks. Just used what Massaman paste I already had, think it is the Aldi one.
Oh my Nagi!
This is so delish! My family absolutely loved it. I didn’t have star anise but it tasted perfect. Thank you for sharing your gift with us.
Hi Nagi,
I cooked your Massaman Lamb Shank Curry on Monday night and had it for Wednesday dinner. It was so delicious, even better than the ones we had in the Thai restaurants!
Because of your recipes (I have tried several), I’m starting to earn a reputation as a CHEF (not just a cook) in my household! Many thanks!!!
Also love all your pics of Dozer!
Hi Nagi, Well, you have become my “go to” recipe site ever since I discovered your Tirimisu – simply the BEST. I made the Massaman curry last night and it was to die for!!!! Nothing short of sheer heaven. My husband declared me the best cook ever. Thank you for sharing your knowledge with us aspring novices. Yum! Yum! Yum!
Thanks so much for the great feedback Lorraine, that’s so great to hear! N X
You have to try this, tastes fantastic!!
Thanks so much Karen! N x
Was a hit the first time we made it… it won’t be the last time we make it!
Meant to add that I couldn’t buy Maesri brand at either 3 of my local Coles stores, but took you advise in not using Volcom, I used Five Tastes in preference to Ayam just because I could.
Hi. I’m just wondering if I use the Ayam brand of curry paste, would I still use the same amount as the preferred brand?
Hi Kate, I think Nagi has mentioned that you CAN use any one of the brands named, therefore it would be the same amount.
Hi Nagi! Can this be done in slow cooker? Love your recipes….
Hi Sheryll, It is in the notes that this CAN’T be done in the slow cooker. I made as instructed on a “low heat” in the oven and they turned out “BEAUTIFUL”. I’m making them again this week for company. You must try them – good luck.
Hi Nagi, Boy Oh Boy! Was this ever tasty. I made it for last nights dinner and since there’s only the two of us we had the remaining tonight and we’re still licking our lips. I “LOVE” lamb shanks and have made “MANY” recipes, but none have been as good as this one. I happen to still have some more shanks in the freezer, so I’ll be making this again next week. I can’t speak high enough of these shanks. Well done!
Hi Nagi, firstly I’d like to say a BIG THANKS for sharing all these fabulous recipes! Could you please tell me if I can use something else instead of coconut milk as I’m allergic to coconut products & would love to try this recipe.
Hi Shelly, Thanks so much, I’m so glad you’re enjoying my recipes!! Coconut milk is key to this recipe although you could use evaporated milk (it just wont taste quite the same) N x
Hi! I sent my husband for shanks and he came back with de-boned shanks. Will the flavour still be the same? Or does it need to be on the bone? And does cooking time change?
Hi Sandra, bone in meat generally has more flavour – but it will still be great without! N x
This is soooo good and insanely easy to make! 🙌🏼
Will it be spicy hot by putting the whole can of curry paste in in or should I use half ?
Hi Tara – it’s not overly spicy, massaman is known for being one of the milder Thai curries – you definitely need the whole tin for flavour 🙂 N x
Made this in my Dutch Oven using Blue Elephant massaman paste because we can’t find the other brands here, and it was delicious!
I love hearing this Mae – so glad you enjoyed it! N x
Hi Nagi – First time Commenter! 🙂
I can not wait to try this!!
My friend & I are such Fan Girls and we love your recipes. I have made your carrot cake, irish stew, brisket, ribs, pig out salsa, and most recently the mussels & bread. I tell everyone how simple and delicious your recipes are. so glad we found your site!!
L x
Delicious, I made this with Cauliflower instead of meat! So amazing, even better as leftovers! Thanks Nagi
Amazing! As good if not better than a bought one! Thanks Nagi 🙂
I love all of your recipes but growing up in Canada lamb wasn’t something we really ate. However I wanted to try something different since the usual lamb recipes I’ve tried were either so tomato-ey or gamey that I just couldn’t enjoy it. This however was DIVINE and Coles was out of shanks so we used shoulder. My husband declared this one of the best things I’ve ever cooked and I normally spend hours prepping, chopping, dicing, etc yet this simple recipe aced it apparently!!! Even our 10 year old loved it and said the same as me: “it doesn’t even taste like lamb, just awesome meat”
So lovely and will be a fortnightly staple at a minimum. Thank you!
I’m so glad you loved it Shari!! That’s so great to hear! N x
Hej Nagi,
That’s Swedish for hello, sorry I couldn’t help myself 😂.
I made this massaman curry today and it was absolutely delicious..I did add fish sauce and palm sugar to it and definitely took it to the next level.
Stay safe x.
I’m so glad you loved it Phil!! Thanks so much for letting me know ❤️
I want to try this , I only found 2lb boneless leg of lamb, will this work or should I try a different recipe. Also how long to cook if it’s ok to make with the boneless leg of lamb
Hi Brenda, I prefer a fattier cut of lamb for flavour here unfortunately. N x
Thanks for the reply , will try to find the right lamb cut.