SLOW-COOKED MASSAMAN LAMB SHANKS

Slow-cooked massaman lamb shanks with cauliflower mash.

4 lamb shanks
2 tablespoons olive oil
2 tablespoons flour
salt and pepper, to taste
1 onion finely chopped
1 can coconut cream
8 tablespoons Massaman curry paste
2 star anise
1 cinnamon stick
1 ½ cup beef stock
8 small potatoes
2 carrots, sliced
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoon palm sugar or brown sugar
fresh coriander leaves, 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 and carrots to slow cooker.
Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened.
Add Massaman paste, star anise, sugar and cinnamon stick.
Cook for 1 minute or until fragrant.
Add , lime juice, stock and fish sauce. Bring to the boil.
Transfer mixture to slow cooker. Add coconut cream.
Cover with lid and on low for 6 to 7 hours, turning shanks halfway through cooking.
Serve cauliflower mash or rice and sprinkle with fresh coriander leaves.

Recipe and photo: Louise Venter