Asian Cuisine

Massaman Lamb Shanks Recipe – Asian Special

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Massaman Lamb Shanks Recipe – Asian Special

This Massaman Lamb Shanks recipe brings a luxurious Thai-inspired curry to your table, featuring tender lamb braised in a creamy coconut milk braise infused with warming spices like cinnamon, cardamom, cloves, and tamarind. It’s the ultimate comfort food, rich and aromatic, perfect for special occasions or a cozy dinner shared over rice or crusty bread

  • 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:

1

Prepare the lamb shanks:Pat the lamb shanks dry with paper towels. Season them generously with salt and pepper.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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:

Be sure to brown the shanks well first; this builds deep flavor and adds richness to the curry

Let the lamb simmer on low for 2–2.5 hours until the meat becomes fall-off-the-bone tender.

If you prefer a thicker consistency, reduce the sauce by simmering it uncovered after removing whole spices.

This dish makes ahead beautifully—flavors deepen when reheated, and the meat becomes even more tender

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