Name: Lamb shanks massaman
Prep time: 30 min
Cook time: 170 min
Total time: 200 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 8 french trimmed lamb shanks (2kg); 2 brown onions (400g), chopped coarsely; 1/2 cup (150g) massaman curry paste; 400 millilitre can coconut milk; 2 tablespoon tamarind concentrate; 2 cup (500ml) beef stock; 700 gram piece pumpkin, trimmed, cut into 2cm cubes; 1/4 cup (35g) roasted unsalted peanuts, chopped coarsely; 2 green onions, sliced thinly

Lamb shanks massaman

Tender lamb shanks cooked low and slow until falling off the bone and served in a mild Massaman curry.

Serves 4

Prep

30M

Cook

2H 50M

Total

3H 20M

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Ingredients

1 tablespoon vegetable oil

8 french trimmed lamb shanks (2kg)

2 brown onions (400g), chopped coarsely

1/2 cup (150g) massaman curry paste

400 millilitre can coconut milk

2 tablespoon tamarind concentrate

2 cup (500ml) beef stock

700 gram piece pumpkin, trimmed, cut into 2cm cubes

1/4 cup (35g) roasted unsalted peanuts, chopped coarsely

2 green onions, sliced thinly

Method

Preheat oven to 180°C/160°C fan-forced.

Heat half the oil in large flameproof dish; cook lamb in batches, until browned.

Heat remaining oil in same dish; cook brown onion and curry paste, stirring, 2 minutes. Add coconut milk, tamarind and stock; bring to the boil. Remove from heat, add lamb; cook in oven, covered, 2 hours. Remove lamb from dish; cover.

Add pumpkin to dish; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until pumpkin is tender and sauce is thickened.

Divide lamb, pumpkin and sauce among serving plates, sprinkle with nuts and green onion.

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Ingredients

Method

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