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4 lamb shanks (about 1.6 kg)
1 tbsp vegetable oil
½ cup Thai massaman curry paste
800 ml canned coconut milk
6 eschalots, peeled (larger ones halved)
8 baby potatoes, peeled, cut in half
2 tsp fish sauce
1 tsp sugar
Sea salt, to taste
Roughly chopped coriander, to garnish
Steamed rice, to serve
Preheat the oven to 150°C (fan-forced).
Generously season the lamb shanks with salt. Heat a large oven-proof casserole or sauté pan over medium-high heat and add the vegetable oil. Once the pan is hot, sear the lamb shanks for 8-10 minutes, turning them until they’re golden brown on most sides. Transfer the shanks to a tray, leaving the cooking juices in the pan.
In the same pan, add the massaman curry paste and cook for 30 seconds until fragrant. Stir in the coconut milk and 1 cup of water, mixing until well combined. Return the lamb shanks to the pan and cover with baking paper, foil, and a lid. Place the pan in the oven and cook for 2 hours, or until the lamb is fork-tender.
After 2 hours, remove the pan from the oven. Discard the baking paper and foil, then add the baby potatoes and eschalots. Cover the pan again (no need for baking paper and foil) and return to the oven for an additional 1-1½ hours, until the lamb is incredibly tender.
Once the lamb is cooked, stir the fish sauce and sugar into the sauce, adjusting to taste.
Transfer the lamb shanks, potatoes, and eschalots to a large serving platter. Spoon over the curry sauce and garnish with chopped coriander. Serve with steamed rice.
