- Wash and dry the potatoes, don’t peel them. Halve them and sauté
in vegetable oil until they are browned remove from the pan and reserve.
- Fry the thinly sliced onion and drain and dry on kitchen paper
- Dry fry the peanuts until nicely browned. Add these to the potatoes
but reserve a small amount to be scattered onto the lamb before serving.
- Add the lamb shanks to the pan and cook them on all sides
turning until nicely browned.
- Place the lamb shanks in a casserole dish, add the potatoes and
half of the fried onion and most of the peanuts.
- Heat the Massaman paste in a pan and add the coconut milk and
bring to a simmer.
- Pour the mixture onto the lamb and potatoes and top up with water
if needed until the meat and potatoes are covered.
- Cover and cook for around 3 Hours at 150°C. Halfway through,
check to see that the liquid is not evaporating too fast which can happen if
the casserole is not a good fit.
- At the end of the cooking time check that the meat is tender,
and the potatoes are cooked.
- If there is too much oil separated, you can skim it off if you
wish. Alternatively stir to incorporate into the sauce.
- Taste the sauce and if you find it too sweet adjust with some
freshly squeezed lime juice.
- Let the lamb rest in the covered dish for around 10 minutes
before serving. Garnish with the remaining fried onion and peanuts.
- Serve with Thai Jasmine rice.
As always using the “right” type of coconut milk is a
game-changer. See here.
This recipe is
based around medium-sized lamb shanks at about 350 g each. Cooking times remain
the same for smaller or larger shanks because they are cooked in liquid instead
of being roasted.
If you find
yourself with too much sauce, then keep the lamb warm under foil and reduce the
sauce in the pan. Similarly, you can add water to the sauce and heat it if too
much has evaporated.
If you wish to
scale the recipe up and don’t have a big enough casserole dish, then this can
be cooked in a roasting tray tightly covered with foil.
This can be
cooked ahead if you wish, or even the day before. To reheat, cover and heat in
the oven at 160°C for around 30 minutes. Oven temperatures vary so check it is
properly warmed up before serving.
details do not include rice.