Massaman Lamb Shanks

Massaman Lamb Shanks Cooked on a Lifestyle BBQ

Marinate lamb shanks in massaman paste, cover with glad wrap and place in the fridge for a few hours or overnight if possible.

Put one or two burners under the baking dish on low to medium heat and brown the lamb shanks for a few minutes.

Once the shanks are browned you can add some chopped potatoes and pumpkin.

Then add half a litre of beef or chicken stock and half a tin of coconut cream or milk. Turn down to low and cook for an hour to an hour and a half.

You don’t have to use a burner directly under the baking dish. If you have a hood on your BBQ then just put a burner off to the side of the baking dish on and lower the hood. That technique is called indirect cooking and will ensure that all the liquid in the dish doesn’t evaporate.

Then add the other half of the stock and the remainder of the coconut cream/milk and cook for another hour to hour and a half on low.

At any time during the cooking process you can top up the liquid in the dish by just adding some water.

After three hours the meat should be falling off the bone.

Serve with some jasmine rice and Enjoy.

Getting Started

Half way through the cooking process
Cook it slowly for the best results
A Winter Feast
A Winter Feast

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