Prep time: 10-15 mins  
Cooking time: 2,5 to 3 hrs  
Serves: 4

Ingredients

• 2 Lamb Shanks approx. 1.2kg  
• 114g Massaman Curry  
• 1L Chicken Stock  
• 600g Coconut milk  
• ½ Bunch Coriander 
• 2 Cups Jasmine Rice  
• 1 Bunch Snake Beans  
• 1 Lemon  
• 2 Red Chillies  
• Cooking oil  
• Salt and Pepper  
• 1 tsp Brown or Palm Sugar  

Method 

1. Preheat the oven to 160°C. 
2. Pat dry the shanks and season them with salt and pepper. 
3. Bring a large casserole dish to high heat, drizzle with olive oil, and sear the shanks for approximately 1-2 minutes on each side until golden all around. 
4. Remove the shanks from the pan, then add 1 tablespoon of Massaman curry paste to the same pan. Cook for 1-2 minutes over medium heat until fragrant. Add the stock and stir well. Bring to a boil and return the shanks to the pan. Cover with a lid or aluminum foil and place in the oven. Cook for 2 ½ hours until tender and falling off the bone. 
5. Bring a medium-sized pot to medium-high heat. Drizzle with cooking oil. Add the remaining curry paste and cook for 2-3 minutes while stirring. Add the coconut milk and stir through. Season with salt, pepper, and sugar. Stir and carefully bring to a boil. Turn down to low and add the chopped coriander. Cook for 15 minutes and then turn off the heat. 
6. Meanwhile, 20 minutes before the lamb finishes cooking, cook the rice according to packet instructions, cut the snake beans into 3-4cm long pieces, and finely slice the chilies. Set aside. 
7. Bring the curry sauce back to a simmer and add the snake beans. Cook for 5 minutes until tender. Squeeze the juice of ½ a lemon and stir through. 
8. Remove the lamb shanks from the oven and set aside. Skim the top layer of fat from the lamb cooking juices and discard. Then add the leftover juices to the curry sauce and stir through. 
9. Serve the lamb shanks with Massaman curry sauce, rice, and snake beans. Garnish with freshly sliced chili and coriander leaves.