Its October and that means tender spring lamb is in season. At this time of year lamb shanks are readily available at the butcher, and they are sweeter, smaller and more delicious than at almost any other time of year. Curries are a favourite in our house, so that undoubtedly means its time for a lamb shank curry.
This is another meal I love to cook midweek simply because I can put it in the oven and go about my business knowing that dinner will be on the table within minutes of my walking through the door. Sometimes I will pre-cook the curry up to the point where I am just ready to add the peas. Then its just a matter of reheating the dish and finishing it off to serve. Ten minutes and I’m done.
Massaman Lamb Shanks with Sweet Potato and Peas
Adapted from Vali Little’s Delicious. Simply the Best.
2 tablespoons vegetable oil
6 french trimmed lamb shanks
1 large brown onion, sliced
400 ml can coconut milk
1/2 250g jar Charmaine Solomon’s Massaman Curry Paste or similar
2 kaffir lime leaves
1 tablespoon palm sugar, grated
2 cups (500 ml) beef stock
800 g sweet potatoes, peeled and cut into chunks
Juice of 1/2 lemon
1 tablespoon fish sauce
Sea salt and freshly ground pepper
PREHEAT oven to 180C
ADD half the oil to a large oven-proof pan. Season lamb shanks with sea salt and freshly ground pepper. Add to hot pan and sear over medium heat until brown. Remove from pan.
HEAT remaining oil in same pan. Cook the onion over medium heat until soft and translucent.
ADD curry paste, stirring, until fragrant. Then add sugar, kaffir lime leaves, coconut milk, and stock. Bring to the boil.
REMOVE from heat. Add lamb shanks. Cook in oven, covered, for about 90 minutes
ADD sweet potato and cook in oven for a further 30 minutes until tender.
TRANSFER pan from the oven to the stove. Add peas and simmer on low for about 10 minutes, uncovered, until peas are tender and sauce has thickened a little.
STIR through freshly squeezed lemon juice and fish sauce to taste.
DIVIDE lamb shanks, sweet potato and sauce among serving plates.