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 😂)
Thank you Nagi and Dozer, amazing recipe again, really enjoyed that this evening, changed our lives completely.
I’m so glad you loved it Steve!! N x
I made this tonight absolutely delicious had it with your coconut lime rice daughter in law could not stop eating it
Thank you Nagi
That’s great Robyn!! N x
Hi Nagi – this is the second time I’ve submitted my comment, as the first one seems to have disappeared! 🤔 I made the Massaman curry dish using osso bucco and beef ribs for dinner tonight and the family loved it! When the cooking time was up, I realised the star anise and cinnamon hadn’t been added, so threw them in at the end and cooked for another half an hour. Will definitely make again. SO good! Thank you. 👍😊
I’m so glad it was a hit Caroline, that’s great to hear!! N x
I made this for dinner tonight using
osso bucco and beef ribs I had thawed out last night. The family loved it. Only realised at the end that the star anise and cinnamon stick were missing, so added them and cooked for an extra half an hour. Would definitely make again! Thank you!
Wow! This was amazing! Thanks so much for this recipe. So delicious and very quick to prepare. Added the star anise and cinnamon at step 2.
Hi Nagi, Another splendiferous recipe. I happen to have some shanks in the freezer, but they won’t be come tomorrow, they’ll be in the oven with the rest of these ingredients. YUMM!!
While I’m here – you posted a recipe for an apple cake just recently using “Modi” apples (only from Coles – which I bought) – I copied and pasted the recipe, well I thought I did, but now can’t find it, presumably because not remembering what it was actually called. Can you please enlighten me of the name. TIA.
Dozer is an absolute card and you’re the trick, between the two of you you’re the whole deck. Luv ya!!
Hi Josephine, I use modi apples in this recipe here: https://salesdock.info/baked-apples/%3C/a%3E but my latest tea cake is this one: https://salesdock.info/cinnamon-apple-teacake/%3C/a%3E N x
Nagi, Thank you, making the baked apples tonight to have after the Lamb Shank Curry, they’re in the oven at the moment and they smell wonderful. Can hardly wait for them to finish cooking.
Delicious! I added the star anise and cinnamon stick when mixing up the sauce. Thank you, Nagi. I love this recipe.
Hi Nagi
You missed out the star anise and cinnamon stick in the written instructions!
Added! Thanks Claire! N x
Hi Nagi,
Can I use this same recipe and put it all in a slow cooker?
Hi Chrissy – I talk about this in the recipe notes 🙂 N x
Hey Nagi – I think there’s a typo – how long do you cook the large shank covered?
TYTY
Oops! Fixed now Jess. Thanks!!
I would love to try your recipe this week, I am a disabled lady and only able to lift 1.5 kg at the most. I read that this recipe is not suitable for the slow cooker as it is written, but I was just wondering if I browned the lamb shanks on the stove top and then transferred them to the slow cooker do you think it would still work out in the end. And if so how many hours would you suggest in the slow cooker? My second option would be to hire a caregiver to place it in the oven, and then hire a second caregiver a few hours later to take it out for me. My goal would be to do it on my own if possible with good results in the end. Thank you so much for your advice in advance.
Hi Nancy, yes browning them would be the perfect option for you – the curry will work – it just wont have that depth of flavour as the sauce needs to reduce as well. Here’s what I would do: Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Add the ingredients into a slow cooker and cook on low for 8 hours until the meat is tender. Remove the shanks from the sauce and transfer the sauce to a stove and simmer for 5 minutes until slightly reduced and thickened. Then return the shanks to the sauce. I would love to know how you go Nancy!! N x
Hi, hope you don’t mind me replying. Browning the lamb shanks will definitely help seal in the juices and you will get really developed flavours in the slow cooker. The timing really depends on the cooker you own. I have a CrockPot so for 1.5 kilos of lamb I think I would do around 7 hours on low for fall of the bone meat. And and additional one hour with the lid off to let the juices evaporate slightly. In the slow cooker you will get big flavour but not so much colour. The bright glossy finish really makes it pop. However, I recently bought a hand held torch from the grocery store. It works quite well for getting a beautiful finish at the end. Its very light, handy and the domestic ones are really safe to use. In addition, a little mirin would also really help with the gloss. I hope this will work out for you! I think it is totally worth a try. Let us know how it goes.
Thank you Erika, It is so kind of you to respond. Thank you for your recommendations. Would you believe I just purchased the brand-new crockpot brand and also another 7 L large crockpot especially for lamb shanks.😊
Hi Nagi, thank you so very much for replying to me! I made it today! Oh my goodness the taste is out of this world! I hired a caregiver this morning to pop it into the oven for me and it was ready five hours later at 2:15 pm when a second caregiver took it out of the oven for me. Halfway through the cooking I lowered the temperature to 140°C fan fan forced only because my oven runs quite hot and I was concerned about it. The meat was so tender it melted in the mouth and the sauce was divine! Do you think this would work with large chicken drumsticks? Is there a white meat that you would recommend? Thank you for all that you do! It was actually one of my caregivers who put me onto you. 😊
Hi nagi is this very spicy? I have two small kids who love a good curry but weary of it being too hot for little tummies.
Hi Emma, as Nagi mentioned on the recipe page this is very mild. We joke that my spice-averse 12-year old can detect a molecule of chilli at 100 metres, but she loved this dish and went for seconds.
Thanks for enlightening me! I must have skimmed over that part. Haha sounds promising! On tomorrows menu. Wish me luck.
Your recipes are the best! Easy to follow instructions and taste that is amazing! they never fail to deliver! This one is a winner on all fronts
Thanks so much Alison!! N x
I read the recipe thoroughly but did not see where the star anise and cinnamon stick get added. I’m guessing step 2 with everything else for the sauce? Can’t wait to make this!
I’ve fixed this – sorry Dawn! N x
Hooray for a real braise. In my experience all of my Instant pot shortcut meals pale in comparison to a low and slow braise.
Yes definitely Mikes, you can’t get quite the same colour and flavour. N x
Hi Nagi, I love this recipe, when I was in Malaysia in 2018 it was my most ordered food and I also use the brand maesri from where I was Thailand was a 1 hour flight and this meat dish was popular in Johar baharu.
My dog Luca does the same thing loves stalking the cupboard💕
Nagi, I have a couple racks of lamb (frenched) that have been in the freezer for a while and need to be used. Would they be a good sub for the shanks in this recipe? Thanks. Always love your recipes AND the music you use in your videos.
Hi Kris, racks of lamb are fairly lean, not great to slow cook like this. I’d roast them! N x
Hi, Nagi. I hate the taste of lamb and I can’t really eat too much beef. Do you have an easy but tasty chicken curry recipe instead? Thank you for all your great recipes
Hi Marie – yes, as mike posted below I have a few chicken curries! Red curry, green curry, satay curry to name a few! N x
Thanks, Nagi. I found the recipe and it is named EASY chicken curry-just what I was looking for. You are the best! Keep those simple recipes coming for us non-cooks!
Uhmm – search and ye shall find.
https://salesdock.info/chicken-curry/%3C/a%3E%3C/p%3E
I love all your recipes and I love that you have notes. They are super helpful. Love Dozer as well Thanks for sharing!
Thanks so much Marie!! N x
Hi Nagi,
Thanks for sharing this recipe. It looks like a fantastic meal idea, and I am keen to try it for my family.
Was just wondering if you think it would be ok to omit the cinnamon stick and star anise, or to substitute with other ground spices? The recipe looks delicious and I’d love to try it, but my husband usually dislikes savoury dishes with strong cinnamon or anise flavours. Everything else looks perfect for us. Are any substitutions or omissions to these two spices permissible here?
With many thanks for your wonderful website,
Dewey
Hi Dewey, unfortunately there aren’t any subs – Massaman really needs these for the flavour base – N x
Thank you for your reply Nagi, I appreciate it. We have had massaman curries in the past without issue, so I will give it a try… It really does look fantastic in your photos!
Thanks again,
Dewey