Lamb Shanks Massaman Curry

Lamb Shanks Massaman Curry is a rich and aromatic Thai-inspired stew where tender, slow-braised lamb shanks are simmered in a creamy coconut Massaman curry sauce with potatoes, peanuts, and warm spices. It’s a comforting and elegant dish perfect for special occasions or cozy nights in.

Why You’ll Love This Recipe

• Deep, bold flavors with a mild spice profile
• Tender, fall-off-the-bone lamb shanks
• One-pot cooking for convenience and easy cleanup
• Can be made ahead — tastes even better the next day
• A crowd-pleasing dish that feels both exotic and comforting

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb shanks (2–4 depending on size)
• Massaman curry paste
• Coconut milk
• Beef or lamb stock
• Potatoes (waxy or baby potatoes, halved)
• Onion (quartered)
• Roasted peanuts
• Fish sauce
• Palm sugar or brown sugar
• Tamarind paste or juice
• Star anise or cinnamon stick (optional)
• Oil for browning
• Optional garnishes: fresh coriander, red chili slices

directions

this recipe

1. Heat oil in a large oven-safe pot and brown lamb shanks on all sides; remove and set aside.
2. Sauté onion until softened, then add curry paste and fry until fragrant.
3. Stir in a small portion of coconut milk to combine, then add remaining coconut milk, stock, sugar, fish sauce, tamarind, and whole spices.
4. Return lamb shanks to the pot, add potatoes and peanuts, and bring to a gentle simmer.
5. Cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, turning shanks once or twice, until the meat is tender.
6. Remove lid in the last 30–45 minutes to allow the sauce to reduce and thicken.
7. Rest for 10 minutes before serving. Garnish with coriander and chili slices.

Servings and timing

• Serves: 3–4
• Prep time: 15 minutes
• Cook time: 2.5 to 3 hours
• Total time: 3 hours 15 minutes

Variations

• Swap lamb for beef short ribs or chicken thighs
• Use pumpkin or carrots in place of potatoes
• Add cherry tomatoes in the final 30 minutes for a bright note
• Adjust sweetness or saltiness to taste with more tamarind or fish sauce
• Make in a slow cooker on low for 8 hours, then reduce sauce on the stove

storage/reheating

• Store in the fridge for up to 4 days in an airtight container
• Reheat gently on the stovetop, adding a splash of stock or water if needed
• Freeze lamb and sauce separately for up to 2 months; thaw overnight and reheat slowly

FAQs

What cut of lamb is best for this recipe?

Lamb shanks are ideal for slow braising and deliver rich flavor and tenderness.

Can I use store-bought curry paste?

Yes, quality Thai brands like Maesri or Mae Ploy work great for this dish.

Is Massaman curry spicy?

It’s typically mild with aromatic warmth from spices like cinnamon and cardamom.

Can I make this ahead?

Absolutely. It tastes even better the next day after the flavors meld.

What if I don’t have tamarind paste?

You can substitute with lime juice and a little brown sugar for acidity.

Can I make this dairy-free?

Yes, the recipe uses coconut milk, which is naturally dairy-free.

Do I need to peel the potatoes?

Not necessary if using baby potatoes; just wash them well and halve them.

Can I use a Dutch oven?

Yes, it’s perfect for oven braising and helps evenly cook the dish.

What sides go well with this curry?

Steamed jasmine rice, roti, or naan are all great options to soak up the sauce.

How do I thicken the sauce?

Remove the lid in the last 30–45 minutes of cooking, or simmer uncovered on the stove.

Conclusion

Lamb Shanks Massaman Curry is a luxurious and deeply satisfying meal that brings together tender meat, creamy coconut, and classic Thai flavors. Perfect for impressing dinner guests or indulging in a cozy night, this dish is as easy to prepare as it is unforgettable. Serve with fluffy rice or warm flatbread and enjoy every flavorful bite.

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