Name: Slow-cooker Massaman Lamb Shanks Recipe
Total time: 490 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Take it slowly or use a pressure cooker with this two-for-one lamb shanks recipe. 

How to make Slow-cooker Massaman Lamb Shanks Recipe

Kim Coverdale

Crawler

Indian

<p>Take it slowly or use a pressure cooker with this two-for-one lamb shanks recipe. </p>

Non Vegetarian

Trimmed lamb shanks

Plain flour

Olive oil

Chat potatoes

Red onion,  halved,  thinly sliced

Massaman Curry Paste

Pineapple juice

Lime juice

Massel chicken style liquid stock

Fish sauce

Cinnamon

Roasted unsalted peanuts,  chopped

Can Coconut Milk

Steamed rice,  to serve

Place shanks and flour in a large snap-lock bag. Season with salt and pepper. 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.

step 1

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. Bring to the boil.

step 2

Transfer mixture to slow cooker. Add cinnamon. Cover with lid. Cook on low for 6 hours, turning shanks halfway through cooking. Add peanuts and coconut milk. Cook for 1 to 1 1/2 hours or until lamb is very tender. Serve with rice and coriander.

step 3

Taste