Slow Cooker Massaman Lamb Shanks are so tender and moist that the meat just melts off the bone, sure to be a hit with the family. You just put it on in the morning and by evening you have a feast for your hungry hordes!
Slow Cooker Massaman Lamb Shanks
Tender lamb, fragrant spices, and rich curry meet in this slow cooker Massaman lamb shanks recipe. Effortless and luxurious, it simmers to melt-in-the-fork perfection—perfect for warm, comforting dinners with minimal prep.
4
servings30
minutes7
hours30
minutes450
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
4 Lamb Shanks
2 tbsp Plain Flour
2 tbsp Olive oil
800 gram Potato-chat
1 Red Onion-halved, thinly sliced
1/3 cups Massaman curry paste
2/3 cups Pineapple juice
2 tbsp Lime juice
1 1/2 cups Chicken Stock
3 tsp Fish sauce
1 Cinnamon stick
1/3 cups Unsalted peanuts-chopped
400 ml Coconut milk
Directions
- Place shanks and flour in a large snap-lock bag.
- Season with salt and pepper and seal bag shake to coat.
- Heat half the oil in a large frying pan over medium-high heat.
- Cook shanks in batches, for 4 to 5 minutes or until browned all over, adding extra oil if necessary.
- Transfer to bowl of slow cooker.
- Add potatoes to slow cooker
- Heat remaining oil in pan over medium heat.
- Add onion, cook, stirring for 3 minutes or until softened.
- Add paste. Cook for 1 minute or until fragrant.
- Add pineapple juice, lime juice, stock and fish sauce and bring it to the boil.
- Transfer mixture to a slow cooker and add the cinnamon
- Cook on low for 6 hours, turning shanks halfway through cooking.
- Add peanuts and coconut milk and cook for a further 1 to 1 1/2 hours or until lamb is very tender.
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