What side dishes make a complete, balanced meal?

Pair the stew with steamed jasmine rice or coconut rice for familiarity, or brown jasmine rice for more fiber. Add a bright cucumber salad, steamed greens like bok choy or Chinese broccoli, and wedges of lime. For texture, offer crispy shallots and crushed roasted peanuts. If you enjoy bread, flaky roti makes an indulgent partner. Choose a cool drink to refresh the palate, such as Thai iced tea, a lightly sweet Riesling, or sparkling water with lime.

How do I reduce richness if the sauce tastes heavy?

There are three easy fixes. First, chill the pot for twenty minutes and skim the solid fat. Second, add a squeeze of lime or a spoon of tamarind water at the end, which brightens and balances coconut cream. Third, thin the sauce with a bit of low sodium stock, simmering just until it coats a spoon again. Serving with a crisp salad, pickled onions, or cucumber slices also lightens each bite.

What cut can I use if shanks are unavailable?

Shoulder, cut into large bone in chunks, is the best substitute. It has enough connective tissue to deliver that silky, spoon tender bite after a slow braise. If you only find boneless shoulder, cut it into big pieces, about palm sized, so it does not dry out. Avoid lean leg steaks, which can toughen with long cooking.

Can I prepare the curry a day in advance without losing texture or flavor?

Yes, and it often tastes better. Cook until the meat is tender, skim visible fat, and let the pot cool on a rack for about thirty minutes. Transfer to shallow containers, cover, and refrigerate. Reheat gently the next day on low heat, covered, with a splash of water or stock to loosen the sauce. The flavors meld overnight, the spices round out, and the sauce thickens slightly, which most people love.

Lamb Shanks Massaman Curry Recipe – Delicious and Authentic

Description

Tender oven-braised lamb shanks simmered in a fragrant Thai massaman curry with coconut milk, potatoes, onion, star anise, and cinnamon, finished with fresh chili and coriander over jasmine rice.

Ingredients

Scale

1.5 kg / 3 lb lamb shanks, 5 small or 4 medium or 2 to 3 large
114 g / 4 oz Massaman curry paste, 1 can, Maesri preferred
400 ml / 14 oz full fat coconut milk
2 cups low sodium chicken stock or broth
1 onion, halved then sliced 1 cm thick
400 g / 14 oz small potatoes, about 2.5 cm wide, halve if larger
1 whole star anise
1 cinnamon stick
Garnishes: finely sliced red chili, fresh coriander or cilantro
Steamed jasmine rice, for serving

Instructions

Preheat the oven to 180°C or 350°F, 160°C fan.
In a 22 x 33 cm or 9 x 13 inch glass or ceramic baking dish, whisk the curry paste with coconut milk and the chicken stock until evenly combined.
Add the sliced onion, the potatoes, the star anise, the cinnamon stick, and nestle the lamb shanks into the sauce, turning to coat all sides.
Cover the dish tightly with foil and bake for 2 hours to gently braise until the meat begins to soften.
Remove the foil and continue baking for 1 hour for small shanks or 1.5 hours for medium to large shanks, turning the meat twice so it browns evenly. Cook until the meat is so tender it can be teased apart with two forks.
Transfer the shanks to a plate. Tilt the baking dish and skim off excess fat from the surface, about one third cup. Stir the sauce and simmer in the hot dish briefly if needed until it reduces to a glossy, syrupy consistency.
Serve the shanks over steamed jasmine rice. Spoon over plenty of sauce and garnish with sliced red chili and coriander. For sharing, arrange on a platter and serve family style.

Notes

Note 1: Shank size affects timing. Small shanks finish faster, large or meaty shanks may need the full uncovered time.
Note 2: Maesri brand paste gives balanced flavor. Other Thai brands work, but salt and heat can vary, so taste and adjust.
Note 3: Use full fat coconut milk for body and silkiness. Skim surface fat after cooking to keep the sauce balanced.
Note 4: Choose low sodium stock to avoid an overly salty sauce as it reduces.
Note 5: A glass or ceramic baking dish helps maintain gentle, even heat for braising.
Note 6: The sauce should reduce until it lightly coats the back of a spoon. If too thin, return to the oven uncovered for a few minutes.
Turn shanks during the uncovered stage to promote even browning and color.
For a lighter bowl, serve with extra steamed vegetables and a modest scoop of rice.

Nutrition

Serving Size: 1 lamb shank with sauce
Calories: 620
Sugar: 5 g
Sodium: 750 mg
Fat: 35 g
Saturated Fat: 22 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 120 mg

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