Introduction
Lamb shanks cooked in a rich and flavorful Massaman curry sauce create an irresistible dish that is perfect for any gathering or family dinner. With its tender meat and aromatic spices, this recipe highlights the depth of flavor that slow-cooked lamb can provide. Paired with steamed jasmine rice and garnished with fresh herbs, this dish promises to impress your guests and satisfy your taste buds.
Detailed Ingredients with measures
1.5kg/3 lb lamb shanks (5 small, 4 medium, 2 – 3 large)
114g/4oz Maesri Massaman curry paste (1 can), or other brand
400ml/14oz coconut milk, full fat (Ayam brand is best)
2 cups chicken stock/broth, low sodium
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
Prep Time
Preparation time for this recipe is estimated at around 15 minutes, allowing you to slice and prepare the ingredients before cooking.
Cook Time, Total Time, Yield
Cook time is approximately 3 to 4 hours, depending on the size of the lamb shanks. The total time from preparation to serving is around 4 hours, yielding a hearty meal that serves approximately 4 to 6 people. Enjoy the rich flavors and tender textures that make this Massaman curry a standout dish in any meal.
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 180°C (350°F), or 160°C if using a fan oven.
Prepare the Curry Base
In a baking dish measuring 22 x 33cm (9 x 13 inches), combine the Massaman curry paste, full-fat coconut milk, and low-sodium chicken stock. Stir well to mix.
Add Ingredients
Add the sliced onion, small potatoes, star anise, cinnamon stick, and the lamb shanks to the baking dish. Make sure to turn the lamb shanks in the mixture so they are well coated in the sauce.
Cover and Bake
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 2 hours.
Uncover and Continue Baking
After 2 hours, carefully remove the foil. Bake for an additional hour if using small shanks or 1.5 hours for medium to large shanks. During this time, turn the lamb shanks twice to achieve even browning. The lamb should be tender enough to tear apart easily with two forks.
Remove and Skim Fat
Once the lamb is tender, remove it from the dish and place it on a plate. Tilt the baking dish to help skim off excess fat from the surface; you should collect about 1/3 cup of fat.
Mix Sauce
Stir the sauce in the baking dish until it reaches a syrupy thickness. If it remains too thin, return it to the oven without the lamb to reduce further.
Serve
Serve the lamb shanks over steamed jasmine rice, topped with the sauce, and garnish with finely sliced red chili and fresh cilantro or coriander. For a larger presentation, you can transfer the curry to a serving platter for sharing.
Notes
Lamb Shank Cooking Times
– Small shanks (300g/10oz each, 5 pieces): 2 hours covered, 1 hour uncovered.
– Medium shanks (350-400g/12-14oz each, 4 pieces): 2 hours covered, 1.5 hours uncovered.
– Large hind shanks (600-750g/1.2-1.5 lb each, 2 pieces): 2 hours covered, 1.5 hours uncovered. Use a smaller baking dish to ensure the liquid covers about 1/2 to 2/3 of the meat.
Alternatives to Lamb Shanks
Shoulder cuts may also be used, cooked whole and upside down for about 3.5 hours. Avoid using chuck beef as it lacks sufficient flavor. Pork cuts can be slow-cooked, but flavor may not blend well with the curry sauce.
Massaman Curry Paste
Maesri brand is recommended for its flavor and value. Other brands include Ayam and Five Tastes. Any leftover massaman curry paste can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months.
Coconut Milk Quality
Choose a coconut milk brand with a high percentage of actual coconut content, like Ayam, which typically contains 89% coconut milk.
Low Sodium Chicken Stock
Using low sodium is crucial as the stock will reduce during cooking, concentrating the saltiness. If unavailable, reduce by 3/4 cup and add in water.
Cleaning Notes
Cleaning glass or ceramic pans is easier after soaking, while metal pans may require longer soaking and gentler scrubbing.
Adjusting Sauce Consistency
If the sauce is too thin after the meat is tender, place it back in the oven without lamb to reduce. If it becomes too thick, add boiling water to thin it out.
Storage and Reheating
The dish can be stored in the fridge for 4-5 days or frozen for 3 months. To reheat, cover and heat in the oven at 180°C (350°F) for about 30 minutes, or use a low setting in the microwave, adding water to loosen the sauce if necessary.
Cook techniques
Preheating the Oven
Ensure the oven is preheated to 180°C/350°F (160°C fan) before beginning the cooking process for even cooking.
Mixing the Base
Combine curry paste, coconut milk, and chicken stock in a baking dish to create a flavorful sauce before adding other ingredients.
Layering Ingredients
Add sliced onion, potatoes, star anise, cinnamon stick, and lamb shanks into the baking dish, ensuring the lamb is coated with the sauce for optimal flavor.
Covering with Foil
Cover the baking dish with foil during the initial cooking phase to help retain moisture and allow the lamb to cook evenly.
Baking Time Management
Monitor cooking times closely: bake covered for 2 hours and then uncovered for 1 to 1.5 hours based on shank size to achieve tenderness.
Skimming Excess Fat
After cooking, carefully skim off excess fat from the surface of the sauce for a cleaner flavor profile.
Reducing the Sauce
Mix the sauce in the baking dish to ensure it thickens to a syrupy consistency by returning it to the oven if it remains thin.
Serving Techniques
Serve the lamb shanks on a bed of steamed jasmine rice topped with the sauce, garnished with finely sliced red chili and fresh coriander for added flavor and presentation.
FAQ
Can I use different cuts of lamb for this recipe?
Yes, while lamb shanks are recommended, shoulder can also be used effectively, following similar cooking times.
Is this recipe adaptable for other meats?
Yes, this recipe works well with beef cheeks, beef ribs, or osso bucco, which have similar cooking requirements and flavor profiles.
Why is low sodium chicken stock specified?
Low sodium chicken stock is recommended as it prevents the dish from becoming overly salty during the cooking process.
How should I store leftovers?
Store in the fridge for 4-5 days or freeze for up to 3 months. Reheat carefully in the oven or microwave to maintain flavor and texture.
What can I do if the sauce is too thin?
If the sauce is thin, return it to the oven without the lamb to reduce it rapidly. If it reduces too much, add boiling water to reach the desired consistency.
Can different brands of curry paste be used?
While the Maesri brand is preferred, other brands like Ayam and Five Tastes can also be used, but flavor may vary slightly.
How do I achieve the best flavor in the final dish?
The flavor improves significantly if allowed to rest for a few hours or overnight, as the ingredients meld together.
Conclusion
This Massaman lamb curry is a delightful and comforting dish that highlights the warm flavors of the spices while ensuring the meat remains tender and flavorful. With the perfect combination of coconut milk, curry paste, and aromatic additions, it’s a dish that can surely impress anyone at your dining table.
Slow-Cooked Beef Cheeks
For a variation, try using beef cheeks, which can absorb the flavors of the curry beautifully and create a deliciously rich dish.
Beef Ribs
Substituting with beef short ribs or long ribs will yield similar results. The meat will become tender and flavorful, perfect for enjoying over rice.
Lamb Shoulder
Using lamb shoulder can also be a fantastic option; it’s forgiving in cooking and has a strong flavor that pairs well with Massaman curry.
Vegetarian Version
For a vegetarian take, substitute lamb with hearty vegetables like eggplant, cauliflower, and chickpeas, cooking them until tender in the flavorful curry sauce.
Chicken Variation
Although chicken doesn’t require as long a cooking time, using bone-in, skin-on chicken thighs can be a helpful adaptation for a quicker dish while still enjoying the curry flavor.
Fish Option
For a lighter option, consider using firm fish like salmon or barramundi, adding them to the sauce towards the end of cooking to prevent overcooking.
Additional Garnishes
To elevate the meal, consider adding garnishes like crushed peanuts, lime wedges, or different herbs such as Thai basil for a fresh twist.
