Slow-roasted Massaman lamb shanks

Instructions

1. Preheat the oven to 150°C.
2. Apply a generous sprinkling of salt all over the lamb shanks. Heat a large flame-proof baking dish with a tight-fitting lid over medium-high heat. Add the oil, then cook the lamb shanks, turning occasionally for 8–10 minutes until golden all over. Transfer to a tray, leaving all the lovely cooking juices in the dish.
3. Add the massaman curry paste to the baking dish and stir for 30 seconds or until fragrant. Add the coconut milk and 250 ml (1 cup) water and stir until combined. Return the lamb shanks to the dish, nestling them in the sauce. Cover the shanks closely with a round of baking paper, then cover with a piece of foil and the lid. Transfer to the oven and roast for 2 hours.
4. Remove the shanks from the oven and remove the baking paper, foil and lid. Add the potatoes and shallots, then place the lid back on (no need for the baking paper and foil) and roast for another 1 - 1½ hours or until the shanks are fork tender. Stir the fish sauce and sugar, adding extra to taste if necessary.
5. Transfer the lamb, potatoes, and shallots to a large serving platter. Spoon over the curry sauce and serve with rice on the side.
6. Top with coriander leaves and serve with steamed rice.