Lamb shanks massaman

Delicious tender lamb shanks in a rich and mild Massaman curry.

  • 3 hrs 20 mins cooking
  • Serves 4
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Lamb shanks massaman
  • 1 tablespoon vegetable oil
  • 8 french trimmed lamb shanks (2kg)
  • 2 brown onions (400g), chopped coarsely
  • 1/2 cup (150g) massaman curry paste
  • 400 millilitre can coconut milk
  • 2 tablespoon tamarind concentrate
  • 2 cup (500ml) beef stock
  • 700 gram piece pumpkin, trimmed, cut into 2cm cubes
  • 1/4 cup (35g) roasted unsalted peanuts, chopped coarsely
  • 2 green onions, sliced thinly


Lamb shanks massaman
  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Heat half the oil in large flameproof dish; cook lamb in batches, until browned.
  • 3
    Heat remaining oil in same dish; cook brown onion and curry paste, stirring, 2 minutes. Add coconut milk, tamarind and stock; bring to the boil. Remove from heat, add lamb; cook in oven, covered, 2 hours. Remove lamb from dish; cover.
  • 4
    Add pumpkin to dish; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until pumpkin is tender and sauce is thickened.
  • 5
    Divide lamb, pumpkin and sauce among serving plates, sprinkle with nuts and green onion.