Recipes - Thai

Massaman Lamb Shanks
Lamb Shanks Recipe


This Slow-cooker Massaman Lamb Shanks Recipe is the perfect winter warming dinner. It's best served with steamed rice and crispy fried potatoes!
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Bake
Cuisine: Thai









Ingredients:

4 lamb shanks (frenched)
1 tbsp oil
1 onion (cut into fine wedges)
4 tbsp Valcom Massaman Curry Paste
2 cups chicken stock
400ml TCC Coconut Milk
¼ cup dry roasted cashew nuts (finely chopped)
1 long red chilli (sliced)
2 tbsp coconut sugar
2-3 tbsp Squid Brand Fish Sauce
2 ripe tomatoes (cubed)
crispy fried potatoes (to serve with)
coriander leaves (for garnish)
dry roasted cashews (for garnish)




Steps:
  1. Pre-heated oven to 160c.
  2. Heat the oil in a large deep saucepan and brown the lamb shanks well. Remove and set aside.
  3. Sauté the onion in the pan 2-3 mins then stir in the massaman curry paste and stir-fry for 1 min.
  4. Stir in the stock, coconut milk, cashew nuts, chilli, coconut sugar and squid fish sauce. Return the Lamb shanks to the pan and bring to the boil.
  5. Cover and slow cook in the pre-heated oven for 90 mins until shanks are soft.
  6. Serve hot garnished with fresh diced tomato, coriander leaves and roasted cashew nuts. Accompany with steamed rice and crispy fried potatoes.

Notes: Gravy beef or chicken thigh maybe used in place of Lamb shanks.


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Massaman Lamb Shanks

Massaman Lamb Shanks

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This Slow-cooker Massaman Lamb Shanks Recipe is the perfect winter warming dinner. It's best served with steamed rice and crispy fried potatoes!

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Bake
Cuisine: Thai
Ingredients

4 lamb shanks (frenched)
1 tbsp oil
1 onion (cut into fine wedges)
4 tbsp Valcom Massaman Curry Paste
2 cups chicken stock
400ml TCC Coconut Milk
¼ cup dry roasted cashew nuts (finely chopped)
1 long red chilli (sliced)
2 tbsp coconut sugar
2-3 tbsp Squid Brand Fish Sauce
2 ripe tomatoes (cubed)
crispy fried potatoes (to serve with)
coriander leaves (for garnish)
dry roasted cashews (for garnish)

Instructions
  1. Pre-heated oven to 160c.
  2. Heat the oil in a large deep saucepan and brown the lamb shanks well. Remove and set aside.
  3. Sauté the onion in the pan 2-3 mins then stir in the massaman curry paste and stir-fry for 1 min.
  4. Stir in the stock, coconut milk, cashew nuts, chilli, coconut sugar and squid fish sauce. Return the Lamb shanks to the pan and bring to the boil.
  5. Cover and slow cook in the pre-heated oven for 90 mins until shanks are soft.
  6. Serve hot garnished with fresh diced tomato, coriander leaves and roasted cashew nuts. Accompany with steamed rice and crispy fried potatoes.

Notes: Gravy beef or chicken thigh maybe used in place of Lamb shanks.

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