Massaman Lamb Shanks

By Angela Casley
This meal is a winter-time staple. Photo / Babiche Martens

I like to cook this the day before to the end of step three, then refrigerate overnight. That way, any extra fat will have settled on the top and can be scooped off with a spoon. From there, it’s as simple as reheating in the oven.


4 lamb shanks2 Tbsp oil1 onion, chopped½ cup massaman paste2 cups beef stock400g tin coconut milk2 kaffir lime leaves2 tsp brown sugar1 tsp salt350g baby potatoes2 Tbsp lemon juice2 tsp fish sauce1 cup coriander stalks and leaves, chopped1 cup peasRice, to serve

1. Preheat oven to 200C.

2. Place the shanks in an ovenproof dish and bake in the oven for 40 minutes, allowing the fat to drip to the base. Tip out the fat. Turn the oven down to 150C.

3. Warm the oil in an ovenproof casserole dish. Cook the onions until they have softened. Stir through the massaman paste for 2 minutes. Add the shanks, stock, coconut milk, lime leaves, sugar and salt. Cover and place in the oven for 2 hours. Add the potatoes, cooking for another hour or until the meat is starting to fall from the bone.

4. Remove from the oven and stir through the lemon juice, fish sauce, coriander and peas. Season with salt and pepper and serve hot on a bed of rice.

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