Dinner ideas

Lamb shanks massaman

Tender lamb shanks cooked low and slow until falling off the bone and served in a mild Massaman curry.
lamb shanks massaman
4
30M
2H 50M
3H 20M

Ingredients

Method

1.

Preheat oven to 180°C/160°C fan-forced.

2.

Heat half the oil in large flameproof dish; cook lamb in batches, until browned.

3.

Heat remaining oil in same dish; cook brown onion and curry paste, stirring, 2 minutes. Add coconut milk, tamarind and stock; bring to the boil. Remove from heat, add lamb; cook in oven, covered, 2 hours. Remove lamb from dish; cover.

4.

Add pumpkin to dish; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until pumpkin is tender and sauce is thickened.

5.

Divide lamb, pumpkin and sauce among serving plates, sprinkle with nuts and green onion.

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