Massaman Lamb Shanks Recipe – Asian Special
Massaman Lamb Shanks is a rich and aromatic dish that brings together tender, slow-cooked lamb shanks and the bold, complex flavors of Massaman curry, a Thai-inspired dish with Indian influences. The lamb shanks are braised in a fragrant sauce made with coconut milk, Massaman curry paste, spices like cinnamon, cardamom, and cloves, and a touch of tamarind and fish sauce for a perfect balance of heat, sweetness, and savory depth. This dish is comfort food at its finest—full of flavor and ideal for special occasions or cozy dinners, often served with steamed rice or crusty bread to soak up the luxurious sauce.
- Prep Time5 min
- Cook Time3 hr
- Total Time3 hr 5 min
For the Lamb Shanks:
- 4 lamb shanks (about 1.5 to 2 lbs)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons Massaman curry paste (store-bought or homemade)
- 1 tablespoon grated ginger
- 1 cinnamon stick
- 3-4 whole cardamom pods
- 2-3 whole cloves
- 2 tablespoons tamarind paste (or 1 tablespoon lime juice as a substitute)
- 1 can (14 oz) coconut milk
- 1 1/2 cups beef or chicken broth
- 1 tablespoon fish sauce (optional, for added umami)
- 2 medium potatoes, peeled and cut into chunks (optional)
- 1/2 cup roasted peanuts (optional, for garnish)
- Fresh cilantro or Thai basil (for garnish)
How to make Massaman Lamb Shanks:
Prepare the lamb shanks:Pat the lamb shanks dry with paper towels. Season them generously with salt and pepper.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb shanks on all sides, about 5-7 minutes total. Remove the lamb shanks and set them aside.
Sauté the aromatics:In the same pot, add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic, grated ginger, Massaman curry paste, cinnamon stick, cardamom pods, and cloves. Stir and cook for another 1-2 minutes until fragrant.
Build the braising liquid:Pour in the coconut milk, beef or chicken broth, tamarind paste, and fish sauce (if using). Stir to combine, scraping up any browned bits from the bottom of the pot.
Braise the lamb:Return the browned lamb shanks to the pot, ensuring they’re submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low. Let the lamb shanks braise for 2-2.5 hours, or until the meat is tender and easily pulls away from the bone.
Add potatoes (optional):About 30 minutes before the lamb shanks are done, add the potato chunks to the pot if you’re using them. They will absorb some of the curry flavors while softening in the braising liquid.
Finish and serve:Once the lamb is tender, remove the cinnamon stick, cardamom pods, and cloves from the sauce. If you prefer a thicker sauce, you can simmer the braising liquid uncovered for a few extra minutes to reduce it.
Serve the lamb shanks with some of the sauce over steamed rice or with crusty bread. Garnish with chopped cilantro, Thai basil, and roasted peanuts for extra crunch.
Recipe Notes:
Massaman Curry Paste:You can find Massaman curry paste in most grocery stores with an international section or at Asian markets. If you can’t find it, you can make your own by blending dried chilies, lemongrass, garlic, and other spices.
Vegetable Add-ins:Feel free to add other root vegetables like carrots or parsnips along with the potatoes for extra texture and flavor.
Fish Sauce:If you’re not a fan of fish sauce or want a vegetarian version, you can omit it or use soy sauce as a substitute.
Make Ahead:This dish can be made a day ahead and reheated, as the flavors continue to develop. The lamb also tends to be even more tender the next day.
Serving Suggestions:Massaman lamb shanks are best served with steamed jasmine rice, but you can also serve them with naan or crusty bread to soak up the rich sauce.
