Patara Thai's Lamb Shank Massaman recipe

butter 1 tbsp

massaman curry paste 5 tbsp

coconut cream 250ml

fish sauce 1½ tbsp

palm sugar 1 tsp

chicken stock cube 1

tamarind paste 2 tbsp

coconut milk 250ml plus 1 tbsp

potatoes 2, peeled and chopped

pearl or baby onions 2

TO SERVE

pickled shallot

mint sprig to serve

cinnamon stick 1

toasted flaked almonds 1 tbsp

Step 1

French trim the lamb shank, cleaning the bone and removing any silverskin, connective tissue, and excess fat.

Step 2

Mix the butter and 1 tbsp of the curry paste. Rub over the lamb, cover and chill overnight.

Step 3

Heat the oven to 180C/fan 160C/gas 3. Roast the lamb for 40 minutes then reduce the oven temperature to 150C/fan 130C/gas2 and cook for 1 hour.

Step 4

Fry the rest of the massaman paste with the coconut cream in a casserole until fragrant. Add the fish sauce, palm sugar, stock cube, tamarind and 250ml coconut milk. Simmer until smooth and thickened, about 20 minutes.

Step 5

Put the baked lamb into the sauce and add the potato and onions. Bring to a simmer, cover and gently cook for 1-2 hours until the meat is tender and falling off the bone.

If the curry is a little watery, remove the meat, and simmer to reduce until thickened. To serve, add another tbsp coconut milk, pickled shallot, toasted flaked almonds, pickled red onion, a mint tip, and a charred cinnamon stick.

*this recipe hasn’t been tested in the olive test kitchen yet

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