Since I’m on a jar-sauce kick, I dug out a forgotten jar of Massman curry paste I had in my pantry and put it to work. Massman paste is a lovely cinnamon flavoured blend of deep curry richness that creates a dark yellow sauce when mixed with coconut milk. Lamb shanks are my cut of choice here as they lend themselves to braising and there aren’t usually any leftovers to worry about repurposing. This requires about 2 hours cook time so plan ahead.
6 small-medium potatoes
1 onion cut into quarters
1 small head cauliflower cut into wedges
1 jar Massman curry paste – 5-6 tablespoons
1 can coconut milk
2 cups chicken or beef broth
1 teaspoon salt
4 lamb shanks
Preheat oven to 350F. Salt lamb shanks all over and set aside. Add coconut milk, stock and curry paste to casserole dish. Use a wire whisk to combine. Add quartered potatoes and onion. Next add lamb shanks and baste with curry milk.
Cover casserole dish with foil and place in preheated oven. Allow to cook for 1 hour. After 1 hour remove casserole dish and foil, rotate shanks and add cauliflower wedges. Baste vegetables with pan juices and return to oven – uncovered this time. Allow to cook 30-40 more minutes then do one more baste while rotating the shanks and vegetables to ensure they brown evenly. Return to oven for another 15 minutes.
Serve with basmati rice. Enjoy!