Massaman Lamb Shanks Recipe
These Massaman lamb shanks are so easy to make, slow-cooked in a rich massaman sauce until the lamb is tender enough to break away with a fork - yum!
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Cooking tools:
- Slow cooker
- Pan
- Stove
- Microwave
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Mixing bowl
- Tongs
- Airtight container
Ingredients
- 1 tbsp olive oil
- 4 medium-sized lamb shanks (roughly 300 g/10½ oz each)
- 2 tbsp massaman paste (I use Maesri brand)
- 270 ml (9 fl oz) canned coconut milk
- 1 cup (250 ml) beef stock
- 4 small potatoes (cut in half, skin on, see note 1)
- 2 small red onions, cut into wedges
- 2 small red chillies, sliced, to serve (optional)
- ¼ bunch coriander (cilantro), leaves picked, to serve (optional)
- 1 lime, cut into wedges, to serve (optional)
- Jasmine rice, to serve
- Naan bread, to serve
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