This show-stopping lamb centrepiece is a winter must-try. Feed the whole family or impress your guest with these easy Thai inspired slow cooked lamb shanks. Braised in a rich coconut Massaman curry sauce, if you love your lamb shanks and love your Thai food, this simple set- and-forget recipe is one to save.
15 mins
4
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INGREDIENTS
-
- 4 Amelia Park lamb shanks
- 2 Tbsp olive oil
- 2 Tbsp grated ginger
- 2 kaffir lime leaves
- ⅓ cup Massaman curry paste (or to taste)
- 1 tsp brown sugar
- 1 cup chicken stock
- 400ml tin coconut milk
- 300g small chat potatoes, halved
- 2 carrots, halved
- 1 lime, juiced
Cucumber Salad
-
-
- 1 lime, zest and juice
- ½ tsp fish sauce
- ½ tsp caster sugar
- 1 telegraph cucumber, sliced
- 1 small red onion, thinly sliced
- 1 red chilli, sliced
- 1 bunch of coriander leaves picked
-
To Serve
-
- Roti or Paratha bread
- Lime wedges
Method
To prepare
Pre-heat oven to 160°C
- Using a large oven proof pot, heat olive oil over medium high heat on the stovetop. Brown lamb shanks well on all sides to seal in juice and capture flavour.
- Remove lamb shanks from the pot. Add ginger, kaffir lime leaves, curry paste and sugar. Stir until fragrant (2 minutes). Add stock and coconut milk and stir until combined.
- Return lamb shanks to pot, and gently push into the curry sauce to submerge.
- Cook shanks in oven for 1 hour, add potatoes and carrot, cook for a further ½ hour until meat and vegetables are tender
- Take pot out from the oven, remove lamb and vegetables (keep warm), then return pot to stovetop to simmer sauce to reduce until thickened. Add lime juice to finish.
- For cucumber salad, whisk together lime juice, fish sauce and sugar in a bowl. Add cucumber, onion and chilli and toss in dressing to coat. Serve alongside Massaman Lamb Shanks, roti andlime wedges.
COOKS NOTES
● For a gluten free option, choose a gluten free curry paste
Recipe development by Kate Flower (@kateflowerfood)
-
- 4 Amelia Park lamb shanks
- 2 Tbsp olive oil
- 2 Tbsp grated ginger
- 2 kaffir lime leaves
- ⅓ cup Massaman curry paste (or to taste)
- 1 tsp brown sugar
- 1 cup chicken stock
- 400ml tin coconut milk
- 300g small chat potatoes, halved
- 2 carrots, halved
- 1 lime, juiced
Cucumber Salad
-
-
- 1 lime, zest and juice
- ½ tsp fish sauce
- ½ tsp caster sugar
- 1 telegraph cucumber, sliced
- 1 small red onion, thinly sliced
- 1 red chilli, sliced
- 1 bunch of coriander leaves picked
-
To Serve
-
- Roti or Paratha bread
- Lime wedges
To prepare
Pre-heat oven to 160°C
- Using a large oven proof pot, heat olive oil over medium high heat on the stovetop. Brown lamb shanks well on all sides to seal in juice and capture flavour.
- Remove lamb shanks from the pot. Add ginger, kaffir lime leaves, curry paste and sugar. Stir until fragrant (2 minutes). Add stock and coconut milk and stir until combined.
- Return lamb shanks to pot, and gently push into the curry sauce to submerge.
- Cook shanks in oven for 1 hour, add potatoes and carrot, cook for a further ½ hour until meat and vegetables are tender
- Take pot out from the oven, remove lamb and vegetables (keep warm), then return pot to stovetop to simmer sauce to reduce until thickened. Add lime juice to finish.
- For cucumber salad, whisk together lime juice, fish sauce and sugar in a bowl. Add cucumber, onion and chilli and toss in dressing to coat. Serve alongside Massaman Lamb Shanks, roti andlime wedges.
COOKS NOTES
● For a gluten free option, choose a gluten free curry paste
Recipe development by Kate Flower (@kateflowerfood)
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