We recently visited the new Patara Thai on Berners Street, London, and loved the lamb shank massaman so much that we asked for the recipe…
lamb shank 1 (about 400g)
butter 1 tbsp
massaman curry paste 5 tbsp
coconut cream 250ml
fish sauce 1½ tbsp
palm sugar 1 tsp
chicken stock cube 1
tamarind paste 2 tbsp
coconut milk 250ml plus 1 tbsp
potatoes 2, peeled and chopped
pearl or baby onions 2
mint sprig to serve
cinnamon stick 1
toasted flaked almonds 1 tbsp
French trim the lamb shank, cleaning the bone and removing any silverskin, connective tissue, and excess fat.
Mix the butter and 1 tbsp of the curry paste. Rub over the lamb, cover and chill overnight.
Heat the oven to 180C/fan 160C/gas 3. Roast the lamb for 40 minutes then reduce the oven temperature to 150C/fan 130C/gas2 and cook for 1 hour.
Fry the rest of the massaman paste with the coconut cream in a casserole until fragrant. Add the fish sauce, palm sugar, stock cube, tamarind and 250ml coconut milk. Simmer until smooth and thickened, about 20 minutes.
Put the baked lamb into the sauce and add the potato and onions. Bring to a simmer, cover and gently cook for 1-2 hours until the meat is tender and falling off the bone.
If the curry is a little watery, remove the meat, and simmer to reduce until thickened. To serve, add another tbsp coconut milk, pickled shallot, toasted flaked almonds, pickled red onion, a mint tip, and a charred cinnamon stick.
*this recipe hasn’t been tested in the olive test kitchen yet