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 😂)
I haven’t made this yet but I will still rate it because!
Yes!Yes!AndYessss!
What is there not too love! Thankyou!
And God Bless you for giving food to Geoff, that is just Lovely!
Thanks so much Cathy, I know you’ll love it! N x
This looks yummy but Nagi the wuss in me has to ask if it is hugely spicy? 😁
PS I’m a bit of a spice wuss myself. I like to believe I can handle the heat. But I actually can’t… 😅
Thanks so much Nagi. Definitely making it now! x
Hi Lorraine! Nope, not super spicy 🙂 Tiny little tin of curry paste for a HUGE amount of lamb!! Actually, Massaman is specifically known for being a milder curry. N x
Hi Nagi,
My husband is allergic to coconut is there something else I can substitute?
Thanks Dannii
Hi Dannii, I subbed the coconut milk with a can of evaporated milk and it turned out great!
Hi Dannii! I’m afraid not for this one. There’s just nothing that I’m confident could work with the flavour and this cook method. Sorry 🙁 N x
Hi Nagi. If I was going to use beef instead of the lamb shank, which cut would be the best and how much would you use? Thanks
Hi Jane! Just fleshed out Note 1 in the recipe to give quantities for different cuts 🙂 N x
Thanks Nagi. Really appreciate you taking the time to reply.
I’m another non-lamb fan. I really appreciate the alternates. Thanks.
Hi, I love shanks but sometimes find them very fatty . I notice these are not French trimmed . Will there be a layer of fat to remove before serving ?
Hi Peter! They sure are fatty 🙂 Fat is where the flavour is! If you mix lamb fat into chicken mince, you’d swear you were eating lamb!! The fat rises to the surface of the sauce and is easy to scoop off. I usually get around 1/3 cup off! N x
Hi Nagi, love your website. 2 things about your Massaman lamb shanks:
1. I hate to use aluminium. Can you just put a lid on a pot in oven?
2. How do the potatoes go being reheated? Are they still as good?
Hi Bee! The potatoes are terrific reheated, I’ve had leftovers for almost a week including potatoes 🙂 And a lid is absolutely fine! I wish I had one for my favourite baking pans 🙂 N x
Hi Nagi, what other cut of lamb could I use, as I don’t like lamb shanks.
Hi Lesley! I am 99.9999999% sure lamb shoulder would be sensational. I’ve popped directions in the notes! N x
Hi Nagi,
looks great. I have never used that brand of curry paste. After living in Thailand, I use Lobo brand for red, green, massaman curry pastes, and Rosdee (Ajinimoto) brand laab seasoning sachets. Not so readily available except for Thai Kee IGA, above Paddys.
Your photos make me hungry!!
Hi Sam! Sounds like you’ve got insider knowledge, I must try those, thanks! One of the reasons I love Maesri is that it is actually broadly available, and it is very, very good. If you try it, I would love to know what you think! N x (PS I’m especially fond of the red curry paste)
Should that be a 9”X13” pan?
Yes! Fixed, thanks Katie! N x
Hi Nagi, I read that this recipe isn’t compatible with the slow cooker just wondering if there is a way I could possibly tweak this recipe to suit the slow cooker (for an easy weeknight dinner) and using a 1/2 lamb leg roast instead of shanks? Would frying off the paste, browning the meat etc. be enough to get good flavour? Thanks 😊
Hi Maria! That would certainly go a long way. 🙂 What I would do is as follows: sprinkle lamb with salt and pepper, brown in oil, then put in the slow cooker. Then in the same skillet/pot, cook off the curry paste (use more oil if skillet is dry) WITH 2 garlic cloves minced + 2 tsp fresh ginger finely grated + 1 tbsp lemongrass (paste or fresh grated) for 3 min on medium. It will dry out and start to smell really intense. THEN mix in coconut milk plus 1 cup chicken stock (less liquid because there is no evaporation in a slow cooker). Slow cook lamb 8 hours on low until super tender. Thing is, I still think the lamb will need browning after it comes out of the slow cooker (see https://salesdock.info/slow-cooker-roast-lamb-leg/%3C/a%3E%29 – just pop it on a tray and in the oven. Then the liquid in the slow cooker will need to be reduced because the lamb releases so much liquid in slow cookers. I guess after all of that, I am not sure it qualifies as an easy weeknight dinner, sorry! 🙂 N x
Okay perfect, thanks so much for your reply Nagi! 😊
Can’t wait to try this! Have you made it in a slow cooker? Thank you for all your wonderful recipes!
Hi Irene! Unfortunately for this one it just won’t be as good in a slow cooker. The roasting in the oven is pivotal for flavour – because we skip so many of the usual curry making steps like toasting the curry paste, browning the shanks before slow cooking etc. Sorry to disappoint (I wish this COULD just be thrown in a slow cooker, how great would that be??!!) N x
I’ve got this exact curry paste and am very excited to make it but we don’t eat lamb. I know this is silly as this is a lamb shank recipe but would you recommend any other type of meat? Thank you Nagi!
Hi Rose! I talk about this in the post but will pop this in the recipe notes too – you can use beef cheeks, beef ribs on the bone (short ribs or full length beef ribs) or beef osso bucco. Chuck just doesn’t have enough flavour to work with this recipe but you can make Massaman Curry using the stove top method using beef chuck using my traditional beef Massaman Curry recipe! Here it is -> https://salesdock.info/massaman-curry/%3C/a%3E – N x
Hi Nagi! Looks like another gem! Can’t wait to give it a go!
Just wondering if you can amke this in the slow cooker?
You’ll love it Anita – I talk about the slow cooker in the recipe notes. N x
Can we do this recipe in a pressure cooker?
Hi Sandy, I mention this in the notes. N x
How long does this brand of curry last in the fridge after you open the can?
Hi Judy, I’d use within a week but you can freeze up to 3 months! N x