Lamb Shank Massaman Curry

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This wonderful winter warmer curry is very simple to make, it just takes a little time to cook.
It is slow cooker friendly but I do recommend browning the meat first and also gently cooking the onion and garlic until tender.


Yield: 4


  • 4 large. (or more if smaller) lamb shanks
  • 1/4 cup flour
  • salt
  • 2 tablespoons neutral flavoured oil
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 110g Valcom Massaman Curry Paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons grated palm sugar or brown sugar
  • 400ml can coconut cream
  • 1 cup chicken stock
  • 1 kaffir lime leaf, torn
  • 1 teaspoon finely chopped lemongrass (Valcom have jars of sliced lemongrass)
  • 3 medium sized Agria potatoes, peeled, cooked and roughly chopped
  • coriander and mint leaves to serve


Preheat the oven to 160 C.
Dust the lamb shanks with flour seasoned with salt.
Heat the oil in a frying pan over a medium – high heat and brown the lamb shanks (in batches if needed) until well coloured all over.
In a large enamel (meaning stove top to oven suitable) casserole dish heat another 2 tablespoons of oil and gently cook the onion and garlic for 10 minutes before adding the curry paste, oyster and fish sauces and sugar.  Cook for a further 2 minutes and then add the lamb shanks.  Turn to coat with the spice.
Pour in the coconut cream, chicken stock and then kaffir lime leaf and lemongrass.
Cover with a lid and then simmer in the oven for 2 – 2 1/2 hours until the lamb shanks are completely tender.  Add the potatoes to the dish for the last 15 minutes of so of cooking.
Serve garnished with coriander and mint leaves.

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