Slow Cooked Massaman Lamb Shanks

Slow Cooked Massaman Lamb Shanks 

Prep time: 5 minutes 

Cooking time: 6-8 hours 

Serves 4

Ingredients:

• 1 tbsp cooking oil 
• 1 can Massaman curry paste  
• 400g can coconut milk 
• 500ml chicken stock 
• 1 tbsp palm sugar
• 1 tbsp fish sauce 
•  ½ bunch coriander, finely chopped + more for garnishing 
•  5 chat potatoes, cut into quarters
•  4 Thai eggplants, cut in halves 
• 4 lamb shanks 
• 2 cups jasmine rice
• 1 lime 
•  2 birds eye chillies, finely sliced (optional)

Method

1. In a slow cooker (if this has a searing function, if not, do this step on a saucepan and then add the sauce to a slow cooker), stir fry the Massaman paste with the cooking oil for one minute.
2. Add the coconut milk and bring to the boil. Cook for 2 mins and add the chicken stock. Bring to the boil.
3. Add the sugar and the fish sauce, simmer for 3 minutes.
4. Add the shanks, chopped coriander, potatoes, eggplant and turn to slow cook for at least 6 – 8 hours on slow setting.
5. Cook the rice as per packet instructions one hour before serving.
6. Once the shanks are ready, add the juice of 1 lime, mix through and serve hot with jasmine rice
7. Garnish with coriander leaves and sliced chillies if desired.

Recipe & video by Harris Farm Markets
Originally created for Harris Farm Markets and Maesri Australia
Featuring Maesri Masaman Curry Paste – available at Harris Farm