Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand with this mouthwatering Lamb Shanks Massaman Curry. Imagine tender, fall-off-the-bone lamb infused with rich, complex spices, swimming in a luxurious coconut milk sauce that promises to make your dinner guests swoon. This isn't just a recipe; it's a gastronomic adventure that transforms an ordinary meal into an extraordinary experience.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tablespoons massaman curry paste
- 1 can coconut milk
- 2 potatoes, cubed
- 1 onion, chopped
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Instructions
- Remove lamb shanks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper.
- Heat a large heavy-bottomed Dutch oven or deep casserole over medium-high heat. Add a splash of vegetable oil and brown the lamb shanks on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side. Remove shanks and set aside.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until they become translucent and slightly softened, about 3-4 minutes.
- Add massaman curry paste to the onions and cook for 1-2 minutes, stirring constantly to release the aromatic spices and prevent burning.
- Pour in the coconut milk, stirring to combine with the curry paste and onions. Scrape any browned bits from the bottom of the pot to develop deeper flavor.
- Return lamb shanks to the pot, adding fish sauce and brown sugar. Ensure shanks are mostly covered by the liquid. Bring to a gentle simmer.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Braise for approximately
- 5 to 2 hours, or until lamb is extremely tender and nearly falling off the bone.
- During the last 30 minutes of cooking, add cubed potatoes to the curry, allowing them to cook and absorb the rich flavors.
- Remove from oven and let rest for 10-15 minutes. The sauce will naturally thicken during this time.
- Taste and adjust seasoning with additional fish sauce or brown sugar if needed. Garnish with fresh cilantro or Thai basil before serving.
- Serve hot over steamed jasmine rice, spooning the rich curry sauce over the lamb shanks.
Tips
- Temperature Matters: Always let your lamb shanks come to room temperature before cooking to ensure even braising.
- Browning is Key: Take time to develop a deep golden crust on the lamb shanks - this step builds incredible depth of flavor.
- Low and Slow: The secret to tender lamb is patient, slow cooking. Don't rush the braising process.
- Spice Selection: Use a high-quality massaman curry paste for authentic Thai flavor. If possible, seek out Thai or specialty grocery store brands.
- Potato Timing: Add potatoes in the last 30 minutes of cooking to prevent them from becoming mushy.
- Rest and Relax: Let the curry rest after cooking to allow the sauce to naturally thicken and flavors to meld.
- Garnish Generously: Fresh herbs like cilantro or Thai basil can elevate the final presentation and add a burst of freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
