Lamb shank Massaman curry is a truly luxurious dish.

Cooked in a Massaman sauce become meltingly tender and the spices blend so harmoniously with the lamb it truly is a perfect match.

This is not an everyday curry, oven cooked dish requiring around 2 ½ hours cooking time.


Preparation time: 2 ½ hours



  • 400 g lamb fore shank
  • 40 g Massaman paste
  • 100 ml Coconut milk
  • 1 pc Cinnamon stick
  • 100 g potatoes
  • 20 g peanuts
  • 1 tbl Fish sauce
  • 400 ml Lamb stock or chicken stock
  • 10 Palm sugar
  • Lime juice
  • Flour for frying
  • 1 Potion boiled jasmine rice
  • For decoration, coriander, fried onion and 1 Slice baguette garlic bread



  1. Place shanks and flour in a large snap-lock bag.
  2. Season with salt and pepper. Seal bag. Shake to coat.
  3. Heat half the oil in a large frying pan over medium-high heat.
  4. Cook shanks, in batches, for 4 to 5 minutes or until browned all over, adding extra oil if necessary.
  5. Transfer to bowl of slow cooker. Add potatoes to slow cooker.
  6. Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened.
  7. Add paste. Cook for 1 minute or until fragrant.
  8. Add lime juice, palm sugar, stock and fish sauce. Bring to the boil.
  9. Transfer mixture to slow cooker or pot and add cinnamon.
  • Cover with lid and cook on low for 2 ½ hours or until lamb is very tender (turning shanks halfway through cooking)
  • Add peanuts and coconut milk.
  • Serve with rice and coriander and garlic bread