Directions

To Cook

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