Massaman Lamb Shanks

Curried lamb shanks with pumpkin chunks that soak up all the flavour. A fucking winner!

MASSAMAN CURRY PASTE:

• 20 dried red chillies, seeds removed
• 1 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground clove
• 5 cloves garlic, quartered
• 1 large brown onion, chopped coarsely
• 2 fresh lemon grass stalks, sliced thinly
• 3 fresh kaffir lime leaves, sliced thinly
• 4cm piece ginger, chopped coarsely
• 2 teaspoons terasi (shrimp paste)
• 1 tablespoon peanut oil

PASTE METHOD:

Note: While you do not have to roast the spices first, it does help bring out the flavour. Pan frying should be fine on its own.

1. Preheat oven to 180°C/160°C fan-forced.
2. Place chillies in small bowl and cover with boiling water. Soak for 15 minutes, then drain.
3. Meanwhile, dry-fry coriander, cumin, cinnamon, cardamom and clove in small pan, stirring so they do not burn, until fragrant.
4. Place chillies and roasted spices in small shallow baking dish with remaining ingredients. Roast in oven ~15 minutes.
5. Blend or process all ingredients until smooth.
6. Freeze the remaining curry paste for later use after you use the ½ cup for this recipe.

SHANK INGREDIENTS:

• 1 tablespoon oil
• 8 french trimmed lamb shanks (~2 kg)
• 2 large brown onions, chopped coarsely
• 400 ml can coconut milk
• 2 tbsp tamarind concentrate
• 500 ml (2 cups) beef stock
• 700 g pumpkin, trimmed, cut into 2 cm cubes
• ¼ cup roasted unsalted peanuts, chopped coarsely (garnish)
• 2 green onions, sliced thinly (garnish)

METHOD:

Note: As I do not have a flameproof dish large enough, I browned the shanks in a deep frying pan, transferred them to a large roasting pan, then made the sauce in the same frying pan.

1. Heat half the oil in large flameproof dish.
2. Brown the shanks a few at a time, to seal and brown them. Remove and cover.
3. Heat remaining oil in same dish; cook onion and ½ cup curry paste, stirring til onions soften.
4. Add coconut milk, tamarind and stock, and bring to the boil.
5. Remove from heat, add lamb again and place in oven, covered, for ~2 hours, occasionally turning.
6. Remove lamb from dish, set aside and cover (keep warm).
7. Add pumpkin to dish full of sauces and put back on the stove – bring to the boil.
8. Reduce heat to simmer (uncovered) for about 10 minutes or until pumpkin is tender and sauce is thickened.
9. Divide lamb, pumpkin and sauce among serving plates
10. Sprinkle with nuts and green onion.