Slow Cooked Lamb Shank Massaman Curry
Slow Cooked Lamb Shank Massaman Curry
Ingredients
For the Curry
- 3 lamb shanks
- 1 can Maesri massaman curry paste
- 2 cans coconut cream, lite
- 1 1/2 tablespoons palm sugar, shaved
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 2 potatoes, cubed
- 2 carrots, cubed
- 1 tablespoon vegetable oil, as needed for browning
For Serving
- 3 cups white rice, cooked, fluffy
- 1/4 cup fresh parsley, chopped, or fresh cilantro
- 1/4 cup roasted, salted peanuts, chopped
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until deeply colored, about 3-5 minutes per side. This step is crucial for developing rich flavor. Remove the lamb shanks and set aside.
⏱️ 15 min
- 2
Reduce the heat to medium. Add the entire can of Maesri massaman curry paste to the same pot. Sauté the paste for 1-2 minutes, stirring constantly, until very fragrant. If the paste starts to stick, add a splash of the coconut cream to loosen it.
⏱️ 5 min
- 3
Pour in the 2 cans of coconut cream, scraping any browned bits from the bottom of the pot. Stir in the 1 1/2 tablespoons of shaved palm sugar, 1 tablespoon of fish sauce, and 1 tablespoon of tamarind paste. Mix thoroughly until the palm sugar is dissolved and all ingredients are well combined.
⏱️ 5 min
- 4
Carefully transfer the browned lamb shanks to a slow cooker. Pour the prepared massaman curry mixture over the lamb shanks, ensuring they are mostly submerged in the sauce. Cover the slow cooker with its lid.
⏱️ 5 min
- 5
Cook on the low setting for 6-7 hours, or until the lamb shanks are incredibly tender and easily pull apart from the bone. The exact cooking time may vary depending on your slow cooker.
⏱️ 360 min
- 6
Approximately 1 1/2 to 2 hours before the end of the cooking time, add the cubed potatoes and carrots to the slow cooker. Stir gently to ensure the vegetables are submerged in the curry liquid. Continue cooking until the vegetables are tender.
⏱️ 45 min
- 7
Once the lamb is fall-off-the-bone tender and the vegetables are soft, the curry is ready. Taste and adjust seasoning if necessary, adding more palm sugar for sweetness or fish sauce for saltiness, if desired.
⏱️ 5 min
- 8
Serve the slow cooked lamb shank massaman curry hot over fresh, fluffy white rice. Garnish each serving generously with chopped fresh parsley or cilantro and chopped roasted, salted peanuts.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Lamb Shank Massaman Curry
For the Curry
- 3 lamb shanks
- 1 can Maesri massaman curry paste
- 2 cans coconut cream, lite
- 1 1/2 tablespoons palm sugar, shaved
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 2 potatoes, cubed
- 2 carrots, cubed
- 1 tablespoon vegetable oil, as needed for browning
For Serving
- 3 cups white rice, cooked, fluffy
- 1/4 cup fresh parsley, chopped, or fresh cilantro
- 1/4 cup roasted, salted peanuts, chopped
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides until deeply colored, about 3-5 minutes per side. This step is crucial for developing rich flavor. Remove the lamb shanks and set aside.
⏱️ 15 min - 2
Reduce the heat to medium. Add the entire can of Maesri massaman curry paste to the same pot. Sauté the paste for 1-2 minutes, stirring constantly, until very fragrant. If the paste starts to stick, add a splash of the coconut cream to loosen it.
⏱️ 5 min - 3
Pour in the 2 cans of coconut cream, scraping any browned bits from the bottom of the pot. Stir in the 1 1/2 tablespoons of shaved palm sugar, 1 tablespoon of fish sauce, and 1 tablespoon of tamarind paste. Mix thoroughly until the palm sugar is dissolved and all ingredients are well combined.
⏱️ 5 min - 4
Carefully transfer the browned lamb shanks to a slow cooker. Pour the prepared massaman curry mixture over the lamb shanks, ensuring they are mostly submerged in the sauce. Cover the slow cooker with its lid.
⏱️ 5 min - 5
Cook on the low setting for 6-7 hours, or until the lamb shanks are incredibly tender and easily pull apart from the bone. The exact cooking time may vary depending on your slow cooker.
⏱️ 360 min - 6
Approximately 1 1/2 to 2 hours before the end of the cooking time, add the cubed potatoes and carrots to the slow cooker. Stir gently to ensure the vegetables are submerged in the curry liquid. Continue cooking until the vegetables are tender.
⏱️ 45 min - 7
Once the lamb is fall-off-the-bone tender and the vegetables are soft, the curry is ready. Taste and adjust seasoning if necessary, adding more palm sugar for sweetness or fish sauce for saltiness, if desired.
⏱️ 5 min - 8
Serve the slow cooked lamb shank massaman curry hot over fresh, fluffy white rice. Garnish each serving generously with chopped fresh parsley or cilantro and chopped roasted, salted peanuts.