Lamb Shanks Massaman Curry Food

LAMB SHANKS MASSAMAN CURRY

Steps:

• Preheat oven to 180°C/350°F (160°C fan).
• Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
• Turn shanks to coat in sauce, then cover with foil.
• Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
• Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
• Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

LAMB SHANK CURRY

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
• Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
• Add the tomatoes, coconut milk and stock stirring to combine.
• Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
• Serve garnished with fresh coriander.