Lamb Shanks Massaman Curry

• portions: 5 servings
• temps actif: 5 minutes
• temps total: 3 hours 5 minutes

Ingrédients

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

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!

Nutrition

• Calories: 672 kcal
• Lipides Totaux: 66 g
• Lipides Saturés: 36 g
• Cholestérol: 146 mg
• Sodium: 163 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 39 g