Gaeng Massaman Gae (Slow Braised Lamb Shanks in Massaman Curry)
Lamb shanks braised until falling off the bone in a rich, sweet-spiced coconut sauce with potatoes and tamarind.
Made with Massaman curry paste and Homemade beef stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hrs
- LevelMedium
- Costabout £3.21 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan).
- 2
Season the shanks with salt. Heat the oil in a large ovenproof casserole and brown the shanks on all sides for 8 to 10 minutes. Remove and set aside.
10 min - 3
Fry the onions in the same pot for 5 minutes. Add your ready made Massaman curry paste (see the base recipe) and fry for 2 to 3 minutes until it darkens and smells rich.
7 min - 4
Pour in the coconut milk and your ready made beef stock (see the base recipe). Add the tamarind, palm sugar, fish sauce, cinnamon and bay leaves and bring to a simmer.
- 5
Return the shanks, cover and cook in the oven for 2 hours, turning once.
120 min - 6
Add the potatoes, cover and cook for 40 minutes more, until the lamb is falling off the bone and the potatoes are tender.
40 min - 7
Cook the rice following the packet instructions, then skim any fat from the sauce, taste for salt and sweetness, and serve over the rice.
Tips
- Massaman is usually finished with roasted peanuts. Leave them out for a nut free dish, or add a handful at the table if nuts are fine.
- Chill the sauce overnight and lift off the set fat for a cleaner finish.
- Taste at the end. Tamarind gives sourness, palm sugar sweetness and fish sauce salt. Adjust one at a time.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use a slow cooker?
Yes, brown the shanks and fry the paste first, then cook on low for 8 hours, adding the potatoes for the last 2 hours.
Can I use lamb shoulder instead?
Yes, use 1 kg diced shoulder and cook for 1 hour 30 minutes in the oven.
Is it very hot?
No, massaman is mild and sweet-spiced. The chilli level is moderate and easy to adjust in the paste.
More made with massaman curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.