Tender Lamb Shanks in Rich Massaman Curry

4 lamb shanks

2 tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

4 tablespoons Massaman curry paste

400 ml coconut milk

500 ml beef stock

2 tablespoons fish sauce

2 tablespoons tamarind paste

2 tablespoons brown sugar

3 potatoes, peeled and chopped

1/4 cup peanuts, roasted

Fresh cilantro for garnish

Directions:

Preheat oven to 160°C (320°F).

Heat vegetable oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.

In the same pot, add the chopped onion and sauté until translucent.

Add garlic and ginger, cooking until fragrant.

Stir in the Massaman curry paste and cook for another minute.

Pour in the coconut milk and beef stock, stirring to combine.

Add fish sauce, tamarind paste, and brown sugar, mixing well.

Return the lamb shanks to the pot, ensuring they are submerged in the sauce.

Add the chopped potatoes and bring to a simmer.

Cover the pot and transfer to the oven. Cook for 2.5 to 3 hours, or until the lamb is tender.

Garnish with roasted peanuts and fresh cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 650 kcal | Servings: 4 servings