Ingredients

CupsMetric

• 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!