Method

• Preheat oven to 160°C.
• Pat shanks dry and season with salt and pepper.
• Bring large casserole dish to high heat, drizzle with olive oil and sear shanks for approximately 1-2 minutes on each side until golden all around.
• Remove shanks from pan and add Tbsp of Masaman curry paste to same pan. Cook for 1-2 minutes over medium heat until fragrant. Add stock and stir well. Bring to boil and return shanks to pan. Cover with lid or aluminium foil and place in oven. Cook for 2 ½ hours until tender and falling off bone.
• Bring medium-size pot to medium high heat. Drizzle with cooking oil. Add remaining curry paste and cook for 2-3 minutes while stirring. Add coconut milk and stir through. Season with salt, pepper and sugar. Stir and carefully bring to boil. Turn down to low and add chopped coriander. Cook for 15 minutes. Turn off heat.
• Meanwhile, 20 minutes before lamb finishes cooking, cook rice according to packet instructions, cut snake beans into 3-4cm long pieces and finely slice chillies. Set aside.
• Bring curry sauce back to simmer and add snake beans. Cook for 5 minutes until tender. Squeeze juice of ½ lemon and stir through.
• Remove lamb shanks from oven and set aside. Skim top layer of fat from lamb cooking juices and discard. Then add leftover juices to curry sauce and stir through.
• Serve lamb shanks with Masaman curry sauce, rice and extra snake beans if desired. Garnish with freshly sliced chilli and coriander leaves.