Description
Rich and aromatic Thai-style Massaman curry featuring slow-braised lamb shanks, simmered with coconut milk, potatoes, and peanuts for a deeply flavorful dish.
Ingredients
Units
Scale
- 2 lbs lamb shanks
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1–2 tablespoons Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef or chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 2 medium potatoes, peeled and cubed
- 1/2 cup roasted peanuts
- 2 bay leaves or 2 kaffir lime leaves
- 1 cinnamon stick
- 1 tablespoon tamarind paste (optional)
- Chopped cilantro or Thai basil for garnish
Instructions
- Season lamb shanks with salt and pepper.
- In a large pot or Dutch oven, heat oil over medium-high. Sear lamb shanks on all sides until browned. Remove and set aside.
- Add onion and sauté until soft. Stir in garlic and curry paste, cooking until fragrant.
- Add coconut milk, broth, fish sauce, sugar, bay leaves, cinnamon stick, and tamarind paste. Stir to combine.
- Return lamb to the pot. Bring to a simmer, cover, and cook on low for 1.5 to 2 hours until meat is tender.
- Add potatoes and peanuts; cook uncovered for another 25–30 minutes, until potatoes are soft and sauce is thickened.
- Adjust seasoning. Serve hot, garnished with fresh herbs and with jasmine rice.
Notes
- Lamb shanks become meltingly tender with slow braising—don’t rush the process.
- Use store-bought or homemade Massaman paste; adjust spice level to preference.
- Can be made a day ahead; flavors improve over time.
- Add carrots for extra veg content.
Nutrition
- Serving Size: 1 lamb shank with curry
- Calories: 700 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 160 mg