Lamb Shank Massaman with Roast Baby Potatoes

Lamb Shank Massaman with Roast Baby Potatoes

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 26, 2018.
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Ingredients

Massaman

  • ½ leek *
  • 1 carrot
  • 400g baby potatoes
  • 1 clove minced garlic
  • 1 Tbsp Massaman blend
  • 1 jar peanut butter
  • ½ can chopped tomatoes *
  • ¾ cup water
  • 165ml coconut cream
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 700g Massaman lamb shanks
  • 1/3 bag baby spinach *
  • Juice of ¼-½ lemon *

To Serve

  • 2 Tbsp chopped peanuts (optional)
  • 2 Tbsp mint leaves *

Steps

  1. Prep vegetables Preheat oven 220°C. Thinly slice leek and dice carrot 1cm. Halve potatoes (or quarter any larger ones) and toss on a lined oven tray with a drizzle of oil. Season and roast in oven for about 25 minutes, until golden.
  2. Start Massaman Heat a drizzle of oil in a large pot (with a lid). Cook leek, carrot and garlic for 1-2 minutes. Add Massaman blend and peanut butter and cook for about 1 minute, stirring often until fragrant.
  3. Add tomatoes, water, coconut cream, fish sauce and soy sauce and bring to a simmer.
  4. Cook lamb Remove lamb shank from pack and add to pot along with any juices. Cover with a lid, reduce heat to medium-low and cook for about 20 minutes, until lamb shanks are tender and hot. Turn lamb half way through cook time
  5. Finish Massaman When curry is cooked, stir through spinach and lemon juice and season to taste. If you don’t want to eat the lamb off the bone, use tongs or 2 forks to pull the meat off, discard the bones and then plate up dinner.
  6. To serve Divide lamb shanks between bowls. Serve potatoes beside shank and drizzle over curry sauce. Sprinkle over peanuts and mint.