Massaman Lamb Shanks
Created by ImPat on June 3, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 100m
- Recipe #23946
Ingredients
- 4 frenched (1.25 kilograms) lamb shanks
- 1 tablespoon oil
- 1 yellow onion, cut into fine wedges
- 4 tablespoons curry paste (massaman curry paste)
- 2 cups chicken stock (or master stock)
- 1 can (400 ml) coconut milk
- 1/4 cup cashew nuts (dry roasted and finely chopped)
- 1 red chilli pepper (long pepper, sliced)
- 2 tablespoon coconut sugar
- 2 to 3 tablespoon fish sauce
- 2 tomatoes, cubed (ripe)
- Crispy fried potatoes
- Coriander leaves
- Steamed jasmine rice, to serve
- Dry roasted cashew nuts, to garnish
How to Make
-
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.
Nutritional Facts
- 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