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Home Collections Curries

Lamb Shanks Massaman Curry

By:Nagi
Published:12 Jun '20Updated:18 Aug '23
510 Comments
Recipe v Video v Dozer v

If you’re mad for lamb shanks and Massaman Curry, this incredibly easy Thai recipe will stop you in your tracks – shanks slow cooked in the oven until the meat is falling off the bone, braised in a rich, coconut Massaman Curry sauce.

It’s a popular Chef’s Special at upscale Thai restaurants that will set you back $30 for just one shank. 5 minutes prep, then just pop it in the oven. Yes, really!

Slow Roasted Lamb Shanks in Massaman Curry

Lamb Shanks in Massman Curry

Aussies are extremely fond of lamb shanks and Massaman Curry. So we never pass it up when we see them together on the menu of a Thai restaurant. Meltingly tender lamb shanks smothered in a rich coconut, spice infused Massaman curry sauce is a heavenly combination – just the thought makes me weak in the knees, and you’ll happily pay upwards of $30 for ONE lamb shank.

So will you choke with disbelief when I tell you the dish you see in these photos is a 5 minute prep, dump-and-bake job??

Close your eyes and imagine fall-apart-at-a-touch lamb shanks  smothered in rich Massaman curry sauce….. UGH!!! It’s incredible!!!

Pouring Massaman Curry over slow cooked lamb shanks
Close up of Massaman Curry Lamb Shanks

What you need for Massaman lamb shank curry

We’re using a store bought curry paste in this recipe – in fact, this recipe does not work as written using homemade. This was an irritating discovery because homemade Massaman Curry paste is an effort to make! 😒 (Reason: Homemade is just too fresh, this recipe needs the concentrated flavour of store bought paste)

Here are the ingredients you need:

Massaman Curry Lamb Shanks ingredients
  • Lamb Shanks – Lamb shanks are the lower part of lamb legs. Front legs = foreshanks which are smaller (use 4 to 5), hind legs = hind shanks which are large (use 2 to 3) – recipe calls for 1.5 kg/3lb in total;

  • Massaman Curry paste – Maesri is my preferred brand. Not all curry pastes are made equal! More on this below;

  • Cinnamon and star anise – flavour boost of two dominant spices in the curry paste;

  • Coconut milk – as used in traditional Massaman Curry sauce;

  • Chicken stock/broth – to create volume to make a braising liquid to mostly submerge the shanks, as well as adding depth of flavour into the sauce. Traditional Massaman Curry is made by braising beef cubes in liquid to make a homemade stock; and

  • Potato and onion – traditionally included in Massaman Curry.

Other lamb cuts

The only other lamb cut I’d recommend is lamb shoulder, whole. Essentially it will be like a lamb pot roast – Thai style! Directions in recipe notes. (And if I try it, I will pop a photo in here. Likely I will because I know it will be amazing).

Beef alternatives

I haven’t tried, but I think this recipe will work extremely well with beef cheeks, beef Osso bucco (not veal, cooks too fast), beef ribs (any type). These have similar long cook times, similar meat fibres, and good beef flavour. Do not use: brisket, chuck beef, silverside or other slow cooking beef cuts (not enough flavour in meat to work for this dump-and-bake method of cooking).

Chicken?

Won’t withstand the required cook times to develop enough flavour I’m afraid. Not with this simple cook method!


Best Massaman Curry Paste – Maesri

Here is the undisputed king of all store bought Thai curry pastes – Maesri. Restaurants use it, chefs use it, and food obsessed people like myself are mad for it.

And it happens to be a bargain at ~$1.50 a can.

Massaman Curry Lamb Shanks

I use it for all my Thai curries when I don’t have time / ingredients to make the curry paste from scratch – Red, Green and traditional Massaman beef curry.

Where to find Maesri curry paste – at your local grocery store!

It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in Australia, US, Canada* and UK.

* Obscenely expensive, please try to get to an Asian store!

Can’t find it?

Use any Massaman Curry paste you can find. Order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet).

Massaman Curry Lamb Shanks

How to make it

Two simple steps:

  1. Put everything in a baking dish; and

  2. Bake covered, then uncovered, until meat is fall-apart tender and liquid reduces down to a rich curry sauce.

(I haven’t listed the likely extra step of fending off your neighbours when they smell it cooking and come running over for a taste. It’s a real risk.)

How to make Massaman Curry Lamb Shanks
Slow Roasted Lamb Shanks in Massaman Curry in a white baking dish, ready to be served

I NEVER cook curries OR lamb shanks like this!

Anyone who knows anything about cooking curries knows that a really great Thai curry calls for either homemade curry paste, or “pimping up” store bought curry paste with fresh aromatics like garlic, ginger, chilli and lemongrass.

And you always cook off the curry paste to toast it and and intensify flavour. Mandatory for Thai Red, Green and Massaman Beef Curry.

We bypass all of that for this recipe. We don’t even brown the lamb shanks beforehand!

And here’s why this recipe still delivers knock-your-socks-off flavour with such little effort:

  1. Lamb – because it’s probably the strongest flavoured meat around, and the juices from the lamb add a stack of flavour into the curry sauce;

  2. Slow cooking – because anything slow cooked leads to more flavour;

  3. Roasting uncovered for a good hour at the end – required to reduce the braising liquid down to a thick curry sauce and to brown the shanks and toast the curry sauce; and

  4. Using a great store bought curry paste.

Massaman Curry Lamb Shanks served with Jasmine rice

What to serve with Massaman Curry Lamb Shanks

Rice is essential for soaking up that incredible sauce. Specifically, Jasmine rice – but really, any rice will do. Nobody will notice what rice you use once it’s smothered in the Massaman Curry!

To complete your meal, add a side of fresh greens. In Thailand, it’s common to just have a side of tomato wedges and cucumbers – no dressing. Welcome freshness for a rich dish like this!

Otherwise, try one of these side salads:

Side Salads suggestions

Close up of Smashed Cucumbers in a rustic bowl, ready to be served
Smashed Cucumber Salad
Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com
Asian Sesame Dressing
Overhead photo of Asian Side Salad, ready to be served
Asian Side Salad
Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Pouring Garlic Ginger Oyster Sauce over steamed Chinese Broccoli
Chinese Broccoli with Oyster Sauce (Gai Lan)

If you’re feeling inspired to do a full blown Thai feast at home, you can’t go wrong with an authentic Green Papaya Salad. Else try some of these on the side – or browse my full menu of Thai recipes (note to self: share some Asian desserts!!)

Thai Sides and Starters

Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay with Peanut Sauce
Close up photo of Thai Fish Cakes on a plate, ready to be eaten
Thai Fish Cakes
Two bowls of Thai Fried Rice, ready to be eaten
Thai Fried Rice
Chicken Pad Thai in a black skillet, fresh off the stove, ready to be served.
Pad Thai
Grilled Thai Chicken (Gai Yang)
Grilled Marinated Thai Chicken (Gai Yang)
Thai Chicken Salad with a bright zesty Chilli Lime Dressing, classic balance of Thai tangy-sweet-salty flavours. recipetineats.com
Thai Chicken Salad
Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Recipes

And just one last quick thing – as with stews, this is the sort of dish that gets even better with time which lets the flavour develop even more. So if you really wanting to impress someone, make it the day before! – Nagi x


Watch how to make it

Note: video says covered bake time is 2.5 hrs, this is incorrect, it should be 2 hours. Typo!

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Slow Roasted Lamb Shanks in Massaman Curry

Lamb Shanks Massaman Curry

Author: Nagi
Prep: 5 minutes mins
Cook: 3 hours hrs
Mains
Asian, Modern Asian, Thai
4.99 from 194 votes
Servings5
Tap or hover to scale
Print
Recipe video above. Epic combination – fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don't be fooled by the simplicty of this recipe – hours in the oven works magic. (Read in post if you are dubious!)
SPICINESS – mild! Massaman curry is one of the mildest curries in Thai cuisine.

Ingredients

  • 1.5kg/ 3 lb lamb shanks (5 small, 4 medium, 2 – 3 large) (Note 1)
  • 114g/ 4oz Maesri Massaman curry paste (1 can) , or other brand (Note 2)
  • 400ml/ 14oz coconut milk , full fat (Ayam brand is best, Note 3)
  • 2 cups chicken stock/broth , low sodium (Note 4)
  • 1 onion , halved then sliced 1cm / 1/3″ thick (brown, white, yellow)
  • 400g/ 14oz small potatoes (2.5cm/1" wide, halve if bigger)
  • 1 star anise
  • 1 cinnamon stick

Garnishes:

  • Red chilli , finely sliced (small = spicy, large = less spicy)
  • Coriander/cilantro
  • Steamed jasmine rice

Instructions

  • Preheat oven to 180°C/350°F (160°C fan).
  • Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
  • Turn shanks to coat in sauce, then cover with foil.
  • Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
  • Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) – I get about 1/3 cup. Mix sauce in baking dish – it should be reduced down to a syrupy thickness (Note 6).
  • Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

Recipe Notes:

Note on cooking method: This recipe is not suited to slow cooker, pressure cooker or stove. Achieving the intended flavour with such little effort requires the oven to caramelise the surface of the lamb and sauce (as well as reducing the sauce). 
1. Lamb Shanks cook times for different sizes:
  • Small shanks 300g/10oz each x 5 = 2 hr covered, 1 hr uncovered
  • Medium shanks 350 – 400g/12 – 14 oz each x 4 = 2 hrs covered, 1.5 hrs uncovered
  • Large hind shanks 600 – 750g / 1.2 – 1.5 lb each x 2 = 2 hrs covered, 1.5 hrs uncovered, USE SMALLER BAKING DISH so liquid covers ~ 1/2 to 2/3 of meat
Small and medium shanks are foreshanks (front legs of lamb). Large are from the rear, called hind shanks.
Even though large hind shanks are twice the weight of medium shanks, they will cook to fall apart tender in the same time if they are mostly submerged in liquid as heat transference is efficient (as opposed to roasting exposed without liquid – larger size takes proportionally longer to cook).
Other lamb cuts – the only other one I’d recommend is shoulder, very forgiving, similar flavour and meat fibres. Slow cook whole, upside down (so most of meat is submerged), cook times per recipe (it should be around 3.5 hrs total cook time). You’ll need to scoop off more fat because shoulder is fattier. It will be sensational – essentially a Thai pot roast!!
Other meat – recipe should work as written with beef cheeks, beef ribs (short ribs or long ribs) or beef osso bucco as they have similar fibres, good beef flavour and similar cook times. Use about 1.2kg/2.4lb cheeks, or 1.5kg/3lb ribs or osso bucco, cook times will be around the same (in anycase, all these cuts are very forgiving).
Don’t use chuck beef – I tried, and found the sauce lacking. The meat itself doesn’t have enough beef flavour to work using this method, use the traditional stovetop Beef Massaman recipe.
Chicken won’t hold up to the required cook time for sufficient flavour to develop in the sauce, and while slow cooking pork cuts should work, I’m not convinced about how it will suit the curry sauce!
2. Massaman curry paste – best is Maesri brand, sold at most Woolworths & Coles in Australia, as well as Harris Farms and Asian stores. Also happens to be the cheapest at ~$1.50 a can. Online – Australia, US, UK, Canada.
Keeps 5 days in the fridge in a super airtight container, or freeze for 3 months (but note that this recipe calls for a whole can).
Otherwise, use whatever brand you can find (my preferences: Ayam, Five Tastes and lastly Volcom).
3. Coconut milk – the quality/flavour comes down to the % of the liquid that is actually coconut milk. Ayam is the highest at 89%, cheap ones can be as low as 45%.
4. Low sodium chicken stock – important to get low sodium because it cooks right down and concentrates the saltiness. If you don’t have low sodium reduce by 3/4 cup and add 3/4 cup water instead.
5. Pan – clean up easiest with glass or ceramic because it will require a bit of scrubbing with a brush (it comes off easily after a brief soak). Metal would need to be soaked longer and scrubbed gently.
6. Sauce – if it’s still a bit thin once meat is fall apart tender, just pop it back into oven without the lamb. Will reduce quickly. Keep lamb covered to keep it warm – lasts like that for ages.
If it’s reduced down too much (eg if your dish was large and there’s lots of sauce surface area exposed), just add boiling water to thin it out. Should have close to 3 cups (750ml) sauce (give or take – there’s so much flavour in it, it won’t matter if it’s slightly thinner or thicker).
7. Storage / make ahead – as with all stews, this just gets better with time! Keeps for 4 to 5 days in the fridge, freezes for 3 months (thaw then reheat). Best way to reheat lamb shanks is to cover and reheat in oven at 180C/350F for 30 minutes or so, or microwave on low (high heat will cause large pieces of meat have a tendency to pop – don’t do it!). Loosen sauce with more water if needed.
8. Nutrition per lamb shank, assuming 1/3 cup fat is scooped off and all curry sauce is used.

Nutrition Information:

Calories: 672cal (34%)Carbohydrates: 22g (7%)Protein: 39g (78%)Fat: 66g (102%)Saturated Fat: 36g (225%)Cholesterol: 146mg (49%)Sodium: 163mg (7%)Potassium: 1067mg (30%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 3150IU (63%)Vitamin C: 20mg (24%)Calcium: 100mg (10%)Iron: 7mg (39%)
Keywords: Braised lamb shanks, Lamb Shanks, Massaman Curry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Favourite Thai Restaurants in Sydney

And I think it would be remiss of me not to mention my favourite Thai restaurants here in Sydney! Our rich, cultural diversity is one of our greatest strengths, and with that comes an abundance of great food from around the world. So really good Thai food is widely available all across Australia – here are the ones I regularly frequent:

  • Khao Pla (Chatswood) – Top notch modern Thai, I frequent this regularly because it’s my closest really good Thai restaurant (30 minutes away!!). I also like that while it stays 100% true to Thai flavours, it has some wonderfully unique dishes (try the Tamarind Ribs, they are my favourite!)

  • Spice I Am (Surry Hills) – Some of the most authentic Thai you will get in Sydney. Big flavours, very spicy, fresh, award winning high regarded restaurant;

  • Long Chim (Sydney CBD) – By lauded Australian chef and Thai food expert David Thompson. Top end prices, trendy, very authentic and unapologetically spicy!

  • Chat Thai – It’s grown to quite a large chain today, but don’t let that deter you. It is very, very good – slightly modern, but very authentic. In Chatswood, Manly, Randwick and multiple locations in Sydney city.


I adore Thai curries

Proof:

Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Red Curry with Chicken
Thai Green Curry in a black skillet, fresh off the stove
Thai Green Curry
Panang curry close up photo
Panang curry – real deal, from scratch
Freshly made Thai Yellow Curry
Thai Yellow Curry
Overhead photo of two bowls with Massaman Curry on rice with a side salad, ready to be eaten
Massaman Curry
Plate of Jasmine Rice
Jasmine Rice
Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Recipes
Overhead photo of chicken tikka masala on basmati rice in a dark rustic bowl with a piece of naan wedged in on the side.
Curries

Life of Dozer

Dozer in usual form – begging for the very food I just gave Geoff, our friendly local who lives at the dog park and looks after it like its his own backyard! That day, it was this broccoli pasta (with extra cheese – Geoff loves his gooey cheese 😂)

Dozer-Geoff-Broccoli-pasta
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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510 Comments

  1. Robyn says

    December 11, 2023 at 4:03 am

    5 stars
    I have made and enjoyed this several times but this time realised I only had red Maesri curry so I used it instead and I do believe it’s just as delicious as the Massaman Curry thank you Nagi

    Reply
  2. Jacki says

    December 7, 2023 at 6:46 pm

    5 stars
    The very best slow cooked lamb shanks recipe there ever was. And that’s a big call. And don’t even get me started on the potatoes – I’m not sure, but I feel like massaman spuds could be a thing…
    Such a terrific recipe. Do yourself a favour. And while I’d recommend always following Nagi’s instruction, add in a few extra spuds if you can 😁

    Reply
  3. Ania says

    December 1, 2023 at 2:32 pm

    5 stars
    Super easy and super delicious.
    Impressive dish for a dinner party!

    Reply
  4. Michelle Conroy says

    November 2, 2023 at 10:36 pm

    5 stars
    Oh my, oh my, oh my!! This is just fabulous and will be on regular rotation.

    Reply
  5. Shez says

    November 2, 2023 at 10:39 am

    5 stars
    Made this with a 1.2kg lamb shoulder (bone in). Sensationally good!

    Reply
  6. Lyndal says

    October 28, 2023 at 7:32 pm

    I’m cooking this right now. Smells amazing. Although just wanted to point out an inconsistency between the video and the written directions. Video says first stint of cooking is 2.5 hours however recipe instructions says 2 hours?

    Reply
  7. Amelia Doyle says

    October 23, 2023 at 10:19 pm

    Hi love your recipes. Wondering if I can use coconut cream instead of milk?

    Reply
  8. Aarefa says

    September 25, 2023 at 9:38 pm

    Absolutely AMAZING! So easy, no mess but the result is so grand!
    Can’t wait to make it again for the next dinner party!

    Reply
  9. Amalie says

    September 21, 2023 at 4:21 pm

    I’ve made this with turkey legs before, fantastic! Great for anyone who wants an alternative to red meat

    Reply
  10. Nilima Rao says

    September 1, 2023 at 1:15 pm

    Hi, would this be okay in an enameled cast iron skillet? Or would that get too hot? Thanks!! Excited to try it!

    Reply
  11. Iveta says

    August 15, 2023 at 4:25 pm

    5 stars
    Delicious as always. I added a piece of dried galangal, 6 pcs cardamon seeds, 2 teaspoons Tamarind paste and a squirt of fish sauce as I learned to cook in Thailand. I also used the whole shallots instead of onions, my home made chicken stock and used Mae Ploy curry paste as it needed to be used. Once its gone (curry paste) I will definitely try with your suggested Maesri and see if any difference.

    Reply
  12. Tracey Theobald says

    August 15, 2023 at 1:30 pm

    Hi Nagi. I made these lamb shanks last week and they were absolutely amazing! Probably one of the most successful and complimented dishes I’ve ever made.
    I’ve just bought 1.2kgs beef cheek from my butcher to have a crack with this recipe…. I’ve never cooked beef cheek before; my simple question is do I cook the cheek whole or cut up? I’m thinking whole, and cut up before serving? Thanks!
    Tracey

    Reply
  13. Christine Casey says

    August 7, 2023 at 11:56 am

    Is Maesri curry paste (of any kind) easy to find? I checked about 5 supermarkets within a 30K radius of our area on the weekend and came up completely empty handed every time. I live on the Gold Coast so we usually have fairly good access to ‘normal’ products…

    Reply
    • Gerrit says

      September 3, 2023 at 4:23 am

      5 stars
      Exotic Asian Groceries on the Gold Coast Hwy (cnr Dudley) at Mermaid Beach has it. Most asian supermarkets will stock it.

      Reply
    • Tracey Theobald says

      August 15, 2023 at 1:32 pm

      5 stars
      I’ve never had trouble getting it Christine…. Coles, Woolies, Asian grocers. Worth looking for 👍🏼

      Reply
  14. Lisa says

    July 15, 2023 at 8:03 pm

    5 stars
    Absolutely delicious and so easy. I’m totally making this next time a have guests – small effort, in the oven well ahead and then incredible smell while it’s cooking and every bit as good as it smells when it’s served.

    Reply
    • Kelly says

      August 10, 2023 at 5:03 pm

      We have Maesri at our local IGA so maybe try there?

      Reply
  15. John Marshall (in the UK) says

    July 11, 2023 at 2:10 am

    Absolutely brill. Make lots of lamb shanks but not as massaman. Amazing!! I used Maesri like you. I used to use Mae Ploy but after reading on several reviews that Maesri was better I swapped.

    Reply
  16. Alison Carter says

    July 9, 2023 at 9:59 pm

    Made your lamb shanks yesterday using you restaurant version recipe from your cookbook. OMG. Best lamb shanks ever. The sauce was divine. The meat so tender. Added more veggies and garlic than the recipe. Finished it tonight and was even better. Will definitely make again. Thank you. ❤️❤️❤️

    Reply
    • Kim says

      December 1, 2023 at 11:57 am

      5 stars
      This recipe is SOOO easy and tastes as good as the restaurant!

      Reply
  17. Bridgette says

    July 9, 2023 at 2:17 pm

    5 stars
    Absolutely love this recipe, I’ve made it as per recipe but did a twist today. I roasted shanks first… As per recipe I did coconut milk, stock and curry paste in slow cooker, then added onion, potatoes and carrots with cinnamon stand star anise, I put shanks on top and slow cooked on low for 3 hours turning shanks 1/2 way and in the last 1/2 hour I added capsicum red and snow peas…..and served with white rice…yum yum

    Reply
  18. Marketa S says

    June 25, 2023 at 6:20 pm

    5 stars
    Worked a treat, highly recommended, another great recipe.
    Thanks Nagi

    Reply
  19. Daniela Santucci says

    June 25, 2023 at 5:58 pm

    5 stars
    Delicious- so full of flavour. It was a perfect winter Sunday dinner. Thanks Nagi!

    Reply
  20. lucretia battle says

    June 22, 2023 at 11:42 am

    5 stars
    another gold star recipe5/5- used a whole boneless lamb leg would have normally used a shoulder but none available 1.2KG in size – Kifler potatoes- Maesri brand curry paste- it is was not hot as i can no longer too spicy hot –

    Reply
    • Christine Casey says

      August 7, 2023 at 11:57 am

      I really like the idea of using a whole shoulder…

      Reply
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