Tender lamb shanks slow-cooked in aromatic massaman curry paste with coconut milk, potatoes and onions. A rich and flavorful Thai-inspired dish perfect for a hearty dinner.

thai

Nutrition

Provides high protein from lamb, moderate carbohydrates from potatoes and rice, with coconut milk contributing healthy fats.

Calories	1400 kcal
Energy	5860 kJ
Protein	120 g
Total Fat	90 g
Saturated Fat	43 g
Trans Fat	1 g
Polyunsaturated Fat	8 g
Monounsaturated Fat	33 g
Cholesterol	240 mg
Carbohydrate	60 g
Sugars	13 g
Dietary Fibre	9 g
Sodium	1200 mg

*per serving

HalalGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrymain courseoven and roastingfamily friendlystovetopstew

Massaman Lamb Shanks

Simple Home Edit (Nicole)

2

Name: Massaman Lamb Shanks — Tasty Bites
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 2 servings
Ingredients: 1 tablespoon Olive Oil; 4 medium-sized Lamb Shanks (roughly 300 g (10½ oz) each); 2 tablespoon Massaman Paste (Maesri brand); 270 milliliter can Coconut Milk (canned); 250 milliliter Beef Stock; 4 small Potatoes (cut in half, skin on); 2 small Red Onions (cut into wedges); 2 small Red Chillies (sliced, optional); 0.25 bunch Coriander (leaves picked, optional); 1 Lime (cut into wedges, optional); Jasmine Rice (steamed); Naan Bread

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Olive Oil

4 medium-sized Lamb Shanks roughly 300 g (10½ oz) each

2 tablespoon Massaman Paste Maesri brand

270 milliliter can Coconut Milk canned

250 milliliter Beef Stock

4 small Potatoes cut in half, skin on

2 small Red Onions cut into wedges

2 small Red Chillies sliced, optional

0.25 bunch Coriander leaves picked, optional

1 Lime cut into wedges, optional

Jasmine Rice steamed

Naan Bread

Equipment

Lid or foil

Oven

Knife

Cutting board

Large ovenproof frying pan

Instructions

Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).

Heat a large, ovenproof frying pan over high heat. Add the olive oil and cook the lamb shanks for 6–8 minutes, turning regularly, until browned. Set aside and turn the heat off.

Add the massaman paste, coconut milk, beef stock, potatoes and red onion to the pan. Stir to combine and return the lamb shanks to the pan (or transfer to a baking dish if you don't have an ovenproof frying pan).

Cover tightly with a lid or two layers of foil. Bake for 2 hours or until the lamb is soft enough to be shredded with a fork.

Sprinkle with chilli and coriander to serve (if using).

Serve with lime wedges, jasmine rice and naan bread.