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 love how you also include a ‘how-to’ video with your recipes. I have made so many of your recipes and they always come out great. Thank you for all the notes you include and where you can buy ingredients.
Thank you Nadia! I try to make the directions as easy as possible to follow!! N x
Im just an Aussie bloke who cooks to try and impress his fiance. I have cooked countless recipes of yours now over the last few years and since then, I’m constantly in the good books haha. All of your meals are so amazing and delicious.
Thank you so much for sharing your knowledge!
Oh Shannon anyone who cooks for someone else deserves to be in the good books all the time!! N x
I made this one today, I had 2 lamb shanks and 1.5 kg of lamb leg regular meat cut. with 1 can of curry paste, 1 can coconut milk and 2 pieces of vegetable stock thinned with water and kept covered 2 hours and uncovered 30 mins. It was so so so good! Can’t believe how simple the recipe yet so delicious! Thank you so much for the recipe!
I am happy that you liked it FarHana! N x
I accidentally put red curry paste instead of Massaman 😩😩
Will it be ok?
It will taste fine Lisa – just a bit of a different flavour profile to the Massaman one! N x
Thanks Nagi!
I did add a little bit of fish sauce and I put 1 star anise, no cinnamon stick!
Thanks for your reply! X
Were you happy with it?? N x
Hi Nagi,
Just want to say a big Thankyou for all of your recipes! I have made so many and they always turn out great. The extra effort you put into your notes is amazing. So much detail in terms of substitutes, cooking methods etc. Your whimsical way of writing always gives me a laugh also. I’m trying this one tonight and I’m absolutely certain it will be amazing because I found it here.
Thanks again!
Emily
Thanks Emily! I try hard to put in detail for people who might need it!! N x
Loved it have had one similar at Lilymu in Parramatta, this is just as good if not better and that’s saying something Have made this as is but was wondering if it could be done in slow cooker?
Loved. Whoops just realised the serving portion was for 5 people, my husband & I gobbled it up. Delish! Accidentally purchased the Volcam massaman brand curry paste and have to say that it was great, not sweet at all. Enjoy’
That’s good to know, Marissa! Thanks! N x
Tasty and tender, everyone loved it.
Very easy to prep and cook.
I will definitely be cooking this one again
Thanks Linda! That’s great that you enjoyed it!! N x
All I could find were lamb shoulder chops so I went for it and it still turned out amazingly!
That’s great to know Nicole!! Thanks! N x
Oh my gosh, this is the tastiest thing I’ve ever made! The first curry I’ve actually nailed. Thank you for this! I cooked without onions because my tummy hates them, and it still was so full of flavour.
Woohoo Fi!! I’m glad that you liked it!! N x
I have been using this recipe for two years. It is faultless. Thank you Nagi. Slow Cooker Hint: it still has a fantastic flavour it’s just not quite as developed, I brown off the shanks and then rub the paste over them and cook it off slightly. To finish off I strain the sauce off, pop the shanks in the oven on a high over head heat and blitz half of the potatoes to thicken the sauce. I am trying it with a leg roast today. I’ve tried all the pastes, the Maesri is definately the best.
Thanks for that feedback Sharon! N x
So, Damn. Good. Nagi. I usually make my own curry pastes but will be rethinking that going forward!!! This was so simple & but amazing.
Reckon you might add a Penang Curry to your hit list, pretty please??
It’s coming!!! N x
Amazing, so tasty and so tender!! I served it with a little bit of steamed rice and your Asian Salad…… match made in heaven!!! Thank you for sharing your recipes xx
You are very welcome Wendy!! N x
Forgot to rate this amazing recipe 😉
Cooked as per the recipe this reduced WAAAY too much. There was almost no sauce. And it tasted too salty and concentrated- not like mussaman at all. The potatoes had completely soaked up the sauce too. I had to add an extra can of coconut milk (so 2 all up) and then it tasted like mussaman! I used 5 shanks /1.5kg as per the recipe for 5 people. Will definitely make again and just add the extra coconut milk before serving.
Can I use a slow cooker instead if the oven?
I cover that in the first note under the recipe Tori. It won’t work for this one – sorry! N x
Am having a second crack at this recipe today.
Last time we used lamb strips (these days the shelves are so bare, you take what you can get) and it came out beautifully. The sauce was a little thin, so we popped it back in the oven (with a small touch of corn flour paste. Don’t judge me!) And it came out perfect 20 mins later.
This time we’re having a go with ox tail.
I love how this particular recipe lends itself to whatever hard vegetables are available – this one we added carrots and purple sweet potato to the usual suspects. (I will always take every opportunity to stick in extra veg. I am not a ‘side dish’ or ‘side salad’ person.)
Really looking forward to dinner tonight (and the next. And the next. Did I mention it’s a big pot?)
Cook once, eat multiple times I say!! N x
Second time I’ve done this. First time I used a lamb sholder. Second I used hind shanks. Both turned out really good. Shanks I cooked 9 with 3 cans of coconut milk, 2.5 cans of paste and a bit more of the other ingredients. Refrigerated overnight which makes it easy to get most of the fat off. Served next day with Asian greens and jasmine rice.
It lends itself to many cuts!! Thanks for sharing the method you used! N x
Perfect lamb curry and SO easy to make. I cooked it in a dutch-oven and it came out perfect.
I am happy that you enjoyed it Carm! N x
Hi Nagi, I cooked this tonight and it didn’t turn out creamy at all! really oily and the coconut milk had split. I didn’t use Ayam brand, only what I had in the cupboard – could this be why? checking the can it says it’s a 53% extract (even though it’s labelled “premium”…
It could be the coconut brand Fiona – although 53 percent is not too bad. Try it again with Ayam and let me know how it goes! N x
I cannot believe how incredibly simple this was! Absolutely delicious, and is definitely going on rotation. I am already so excited for the leftovers today! Thank you so much for the recipe!!