Thai Massaman Lamb Shanks
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Thai Massaman Lamb Shanks
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 205minutes |
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Ingredients
- 4tbsp Peanut Oil
- 6 Lamb ShanksFrench-trimmed, about 400g each
- 1bunch Spring Onionstrimmed and cut to about 2-3 cm lengths
- 2 1/2cups Chicken Stock
- 1/3cup Brown Sugarfirmly packed
- 6 Cardamom Podscrushed
- 5 Bay Leaves
- 1 Cinnamon Stick
- 1/3cup Pineapple Juice
- 2tbsp Tamarind Puree
- 2tbsp Fish Sauce
- Coconut Creamto drizzle over lamb shanks
- 1 Long Red Chillithinly sliced
- Coriander Leavesto garnish
- Mashed Potatooptional to serve
- Steamed Riceoptional to serve
Massaman Based Curry Paste
- 2tsp Coriander Seeds
- 1tsp Ground Cumin
- 5 Cloves
- 1/4cup roasted peanuts
- 4tbsp Massaman Curry Paste
Instructions
Massaman Based Curry Paste
- In a small frying pan over medium high heat, add coriander seeds, cumin & cloves. Cook for about 2 minutes until fragrant. Remove from heat and transfer to a small food processor.
- Add peanuts to food processor and process to a coarse powder.
- Add massaman curry paste and continue processing until smooth. Remove from food processor and store in refrigerator until ready to use.
Lamb Shanks
- Pre-heat a fan forced oven to 160°C (320°F).
- Heat 2 tbsp peanut oil in a large oven proof frying pan or casserole dish over medium high heat.
- Add lamb shanks to dish and cook until browned on all sides (about 7-8 minutes). Cook in batches as required. Remove from dish, keep warm and set aside.
- Add remaining 2 tbsp peanut oil to dish then add spring onion. Cook for about 3-4 minutes or until golden. Remove from pan and set aside.
- Reduce heat to low, then add massaman curry paste to dish and cook while stirring for about 2 minutes or until fragrant.
- Increase heat to high and add chicken stock, brown sugar, cardamom pods, bay leaves & cinnamon stick. Stir to mix through.
- Add lamb shanks and spring onion back to dish and bring to boil.
- Remove from heat cover dish and cook in oven for 3 hours.
- Remove from oven, remove lamb shanks & spring onion from dish, set aside and keep warm.
- Place dish on stove and simmer for about 10 minutes to allow massaman sauce to reduce and thicken.
- Add pineapple juice, tamarind puree & fish sauce and stir to mix through.
- Add lamb shanks & spring onion back to dish and simmer for a further minute to warm the lamb shanks. Remover from heat.
- Serve on a bed of mashed potato or with rice. Top with massaman sauce, drizzle with coconut cream and garnish with coriander and chilli.