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Thai-style lamb shanks
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Transform your beloved curry recipe with tender lamb shanks for a cozy winter meal. For an extra kick, top with sliced chili after the kids are served.
Ingredients:
  • 60ml (1/4 cup) peanut oil
  • 6 French-trimmed lamb shanks
  • 2 bunches spring onions, trimmed, peeled
  • 625ml (2 1/2 cups) vegetable liquid stock
  • 60g (1/3 cup, lightly packed) brown sugar
  • 5 cardamom pods, crushed
  • 3 fresh bay leaves
  • 1 cinnamon stick
  • 1/3-262.50 gm pineapple juice, to taste
  • 48.80 gm fish sauce
  • 40.00 ml tamarind puree
  • Coconut cream, to drizzle
  • Fresh red chilli, sliced, to serve
  • Fresh coriander sprigs, to serve
  • Green shallots, thinly sliced, to serve
  • Steamed rice, to serve
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 5 cloves
  • 40g (1/4 cup) salted roasted peanuts
  • 112.00 gm massaman curry paste
Instructions:
  • To make the curry paste, toast coriander seeds, cumin seeds, and cloves in a small frying pan until aromatic, about 2 minutes. Transfer to a small food processor, add peanuts, and pulse to a coarse powder. Blend in the food processor until smooth.
  • In a large flameproof casserole dish, heat 2 tablespoons of oil over medium-high heat. Sear the shanks in 2 batches until golden, about 8 minutes. Transfer to a plate. Add the rest of the oil to the dish and cook onions until golden, about 5 minutes. Transfer onions to a bowl using a slotted spoon and set aside.
  • Preheat the oven to 180C/160C fan forced. Spread curry paste in a dish over low heat for 2 minutes until fragrant. Stir in stock, sugar, cardamom, bay leaves, and cinnamon. Increase heat, add shanks back in, bring to a boil. Cover and bake for 1 hour and 45 minutes until meat is tender and falling off the bone.
  • - Move the shanks to a big plate. - Cook the casserole dish on high heat. Let it simmer for 10 minutes until the liquid reduces and thickens slightly. - Mix in the pineapple juice. Season with fish sauce and tamarind. - Add the shanks and onions. Simmer to heat through. - Pour coconut cream over the dish. - Garnish with chili, coriander, and green shallots. - Serve alongside rice.

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