Created by ImPat on June 3, 2016
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.