Slow Cooked Massaman Lamb Shanks Recipe
Set-and-forget Massaman lamb shanks braised in rich coconut curry, Thai-inspired and ideal for winter entertaining with Amelia Park lamb.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoot
- Wooden spoon
- Tongs
- Citrus press
- Serving platter
- Plate
Ingredients
- 4 Amelia Park lamb shanks
- 2 Tbsp olive oil
- 2 Tbsp grated ginger
- 2 kaffir lime leaves
- ⅓ cup Massaman curry paste (or to taste)
- 1 tsp brown sugar
- 1 cup chicken stock
- 400ml tin coconut milk
- 300g small chat potatoes, halved
- 2 carrots, halved
- 1 lime, juiced
- 1 lime, zest and juice
- ½ tsp fish sauce
- ½ tsp caster sugar
- 1 telegraph cucumber, sliced
- 1 small red onion, thinly sliced
- 1 red chilli, sliced
- 1 bunch of coriander leaves picked
- Roti or Paratha bread
- Lime wedges
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