Massaman Curry Lamb Shanks
Recipe by Jen Lim (@jenlimmm)
Serves 5 | 
Prep 5 min | 
Cook 3 hrs
Ingredients
- 1½kg lamb shanks
- ⅔ jar AYAM™ Thai Massaman Curry Paste
- 400ml AYAM™ Coconut Milk
- 1 tbsp AYAM™ FIsh Sauce
- 1 tbsp sugar
- 2 cups chicken or vegetable stock
- 1 onion, sliced thinly
- ½ cup small potatoes, cut into wedges
- ½ cup carrots, chopped
- 1 tsp cinnamon
- 1 clove star anise
To serve (optional)
- Coriander
- Chopped red chillies
- Bok choy or any Asian greens
- Steamed rice
Method
- Preheat oven to 180°C.
- In a deep baking dish, mix the curry paste, coconut milk, connamon, fish sauce, sugar and stock.
- Add onions, potatoes, carrots, and lamb shanks to the dish mixture.
- With a spoon or brush, coat the lamb shanks with the sauce, then cover dish with foil.
- Bake in the oven for 2 hrs. Remove foil and flip the shanks and vegetables, then bake again for an additional 1-1½ hr, depending on the size of your shanks. You will know that it is ready once the lamb is tender and can easily be shredded with a fork.
- If serving with extra Asian greens, add them to the tray around 15 mins before cooking time is over, ensuring that it is submerged in the sauce.
- Serve tender lamb and veggies with rice. Garnish with chilli and coriander.
