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

Ingredients

• 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

Method

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.