Massaman Lamb Shanks

• servings: 2 servings
• active time: 5 minutes
• total time: 2 hours 15 minutes

Ingredients

1 tbsp olive oil

4 medium-sized lamb shanks (roughly 300 g/101/2 oz each)

2 tbsp massaman paste (I use Maesri brand)

270 ml (9 fl oz) canned coconut milk

1 cup (250 ml) beef stock

4 small potatoes (cut in half, skin on, see note 1)

2 small red onions, cut into wedges

2 small red chillies, sliced, to serve (optional)

¼ bunch coriander (cilantro), leaves picked, to serve (optional)

1 lime, cut into wedges, to serve (optional)

Jasmine rice, to serve

Naan bread, to serve

Directions

Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).

Heat a large, ovenproof frying pan over high heat. Add the olive oil and cook the lamb shanks for 6–8 minutes, turning regularly, until browned. Set aside and turn the heat off.

Add the massaman paste, coconut milk, beef stock, potatoes and red onion to the pan. Stir to combine and return the lamb shanks to the pan (or transfer to a baking dish if you don’t have an ovenproof frying pan).

Cover tightly with a lid or two layers of foil. Bake for 2 hours or until the lamb is soft enough to be shredded with a fork.

Sprinkle with chilli and coriander to serve (if using).

Serve with lime wedges, jasmine rice and naan bread.

Nutrition

• Calories: 877
• Total Fat: 42.7 g
• Saturated Fat: 26.7 g
• Trans Fat: 0 g
• Cholesterol: 38.6 mg
• Sodium: 561.7 mg
• Total Carbohydrate: 104.7 g
• Dietary Fiber: 8.1 g
• Total Sugars: 12.4 g
• Protein: 27.2 g