Thai 150 min

Thai Massaman Lamb Shanks

Name: Thai Massaman Lamb Shanks
Total time: 150 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 lamb shanks (about 3 lbs total); 2 cans (13.5 oz) full-fat coconut milk; 4 tablespoons massaman curry paste; 1 cup chicken broth; 2 medium potatoes, quartered; 1 large onion, quartered; 1/2 cup roasted peanuts; 3 tablespoons fish sauce; 2 tablespoons tamarind paste; 2 tablespoons palm sugar; 4 cardamom pods; 1 cinnamon stick; 3 bay leaves; Jasmine rice and fresh herbs for serving

high-proteindairy-freespicycomfort-food

Ingredientsfor 2

680

Cal

48g

Protein

28g

Carbs

42g

Fat

14 lamb shanks (about 3 lbs total)
22 cans (13.5 oz) full-fat coconut milk
34 tablespoons massaman curry paste
41 cup chicken broth
52 medium potatoes, quartered
61 large onion, quartered
71/2 cup roasted peanuts
83 tablespoons fish sauce
92 tablespoons tamarind paste
102 tablespoons palm sugar
114 cardamom pods
121 cinnamon stick
133 bay leaves
14Jasmine rice and fresh herbs for serving

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Instructions

1
Heat a heavy pot over high heat. Season lamb shanks with salt and pepper. Sear all sides until deeply browned, about 3 minutes per side — this Maillard reaction is critical for flavor depth in the finished curry. Remove and set aside.
2
Add coconut cream from unmixed cans to the pot. Fry massaman paste in the cream for 3 minutes until very fragrant. Add whole spices and cook 1 more minute.
3
Return lamb shanks to the pot. Add remaining coconut milk, broth, fish sauce, tamarind, and palm sugar. Bring to a boil, then reduce to a very gentle simmer.
4
Cover and cook 2 hours until the meat is falling-off-the-bone tender. Add potatoes and onion in the final 30 minutes. Add peanuts in the last 10 minutes.
5
Taste and adjust seasoning. The curry should be thick, deeply aromatic, with complex warm spice notes from cardamom and cinnamon. Serve over jasmine rice garnished with fresh herbs.