Slow Cooker Massaman Lamb Shanks

5 from 2 votes

Slow Cooker Massaman Lamb Shanks are fall off the bone, melt in your mouth tender and delicious! Store bought curry paste, set and forget.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner

Cuisine: Thai

Keyword: slow cooker massaman lamb shanks

Servings:

Calories: 481kcal

Slow Cooker Insert: spray the slow cooker insert with cooking oil. Then use tongs to place the lamb shanks into the base of the slow cooker. Sprinkle them with the plain flour, salt and pepper. Then add the massaman curry paste and toss the shanks until they are fully coated. Next take the tongs and remove the lamb shanks from the slow cooker and transfer them to a plate temporarily.
Combine: spray the slow cooker insert with cooking oil again. Then spread the potatoes across the base of the slow cooker. Sprinkle the diced onion across the top then use the tongs to place the lamb shanks on top.
Sauce: next pour the chicken stock into the bowl, followed by the coconut milk, fish sauce, lime juice and brown sugar. Place the cinnamon stick into the centre of the bowl then add the star anise. Put the lid on the slow cooker and set the timer for 4 hours on high.
To serve: when the cook time is up, remove the slow cooker lid and use the tongs to remove the cinnamon stick and star anise. Portion the massaman lamb curry into bowls with coconut rice and garnish with coriander, red chilli, cashews and lime wedges.

Note 1 - Lamb shanks: you can use 4 small lamb shanks or 2 larger ones. We don't want to layer these on top of each other in the slow cooker. Rather we want to nestle them across in one layer.
Note 2 - Plain flour: we use this to thicken the curry sauce. I prefer using this than a cornstarch slurry for the recipe as it is added from the start. If you want to use a slurry, you can see how I do that in the Slow Cooker Curried Sausages recipe.
Note 3 - Massaman curry paste: this will be in the Asian foods section of the supermarket. The brand that I use for the recipe is call 'Ayam'.
Note 2 - Coconut milk: full fat coconut milk is recommended. This is so that the milk doesn't split over the course of the cook time. The brand that I am using in the recipe is 'Ayam'.