Massaman Lamb Shanks

4
Servings
15m
Prep Time
100m
Cook Time
1h 55m
Ready In


"Love lamb shanks and curry so this one is right up my alley from Redipe+ magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (548.3 g)
  • Calories 1120.4
  • Total Fat - 83.3 g
  • Saturated Fat - 34.2 g
  • Cholesterol - 265.9 mg
  • Sodium - 1118.6 mg
  • Total Carbohydrate - 32.2 g
  • Dietary Fiber - 4.4 g
  • Sugars - 11 g
  • Protein - 59.9 g
  • Calcium - 171.1 mg
  • Iron - 8.1 mg
  • Vitamin C - 24.5 mg
  • Thiamin - 0.5 mg

Step 1

Pre-heat oven to 160C.

Step 2

Heat the oil in a large deep saucepan and brown the lamb shanks well and then remove and set aside.

Step 3

Saute onion in the pan for 2 to 3 minutes then stir in the massaman curry paste and stir fry for 1 minute.

Step 4

Stir in the stock, coconut milk, chopped cashew nuts, chilli, coconut sugar and fish sauce and return the lamb shanks to the pan bring to the boil.

Step 5

Cover and slow cook in pre-heated oven for 90 minutes until shanks are soft.

Step 6

Serve hot garnished with tomatoes, coriander leaves and cashew nuts.

Step 7

Accompany with steamed rice and crispy fried potatoes.

Step 8

NOTE - gravy beef or chicken thighs could be used instead of lamb shanks.

Tips & Variations


No special items needed.

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