Beef Shank Massaman Curry
Published Feb. 9, 2026
- Total Time
- 7 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 7 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3 pounds boneless beef shanks, also called heel muscle (about 3 medium; see Tip)
- 1star anise
- 1cinnamon stick
- 1(3-inch) piece fresh galangal, sliced (about 2 ounces)
- 1lemongrass stalk, ends trimmed, stalk cut into 1-inch pieces
- ¼ cup oyster sauce
- ¼ cup soy sauce
- ¼ cup Thai sweet soy sauce (also known as black sweet soy sauce)
- 1tablespoon grated or chopped palm sugar or light brown sugar
- 1lemongrass stalk, ends trimmed, stalk sliced (scant ½ cup)
- 1small shallot or ½ medium onion, sliced
- 2tablespoons vegetable oil
- 1½cups/about 6 ounces massaman curry paste (preferably Maesri brand)
- 2(13.5-ounce) cans coconut milk
- ⅓cup grated or chopped palm sugar or light brown sugar
- 1½ teaspoons kosher salt, such as Diamond Crystal
- ½ cup crushed roasted peanuts
- ⅓cup tamarind concentrate
- 1lime, finely zested (about 1 packed tablespoon)
- ½ to 1pound Yukon Gold potatoes (1 to 2 potatoes), boiled or baked and then cut into 1-inch cubes (optional)
- Steamed rice (optional), for serving
For the Braised Beef Shanks
For Finishing the Curry
Nutritional analysis per serving (8 servings)
628 calories; 36 grams fat; 21 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 43 grams protein; 1349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the beef shanks: Heat your oven to 350 degrees. Place the beef shanks in a Dutch oven or other large, heavy-bottomed pot with a tight-fitting lid. Add all the remaining ingredients: star anise, cinnamon, galangal, lemongrass, oyster sauce, soy sauce, sweet soy sauce and palm sugar. Cover with enough water to fully submerge the beef (about 5 or 6 cups).
- Step 2
Cover the pot and place it in the oven. Braise for 3 hours. Remove from heat and let rest for 1 hour in the pot.
- Step 3
Using tongs, take the beef shanks out of the braising liquid and place them on a tray or dish. (Strain and reserve the braising liquid; you can use it as a base for soups, sauces or noodle dishes.) Cover and refrigerate the beef shanks for at least 2 to 3 hours (or up to 3 days), until firm. This makes them much easier to slice cleanly.
- Step 4
When ready to serve, finish the curry: Slice the chilled beef into about ½-inch-thick rounds and set aside. In a medium saucepan, combine the lemongrass and shallot with 2 cups water. Bring to a boil, simmer for 10 minutes and strain the lemongrass broth into a bowl, discarding the solids.
- Step 5
Heat the oil in a large pan or pot over medium heat. Add the curry paste and cook for 2 to 3 minutes, stirring constantly, until fragrant.
- Step 6
Stir in the lemongrass broth, coconut milk, palm sugar and salt. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally, until the flavors meld and the curry thickens until creamy and rich.
- Step 7
Remove the pan from the heat. Stir in the crushed peanuts, tamarind concentrate and lime zest.
- Step 8
Gently add the sliced braised beef and potatoes (if using) to the warm curry sauce. Return the pan to low heat just to warm the beef through until tender, being careful not to boil it vigorously once the beef is added.
- Step 9
Serve immediately over steamed rice.
- Look for long pieces of banana-shaped boneless beef shanks at Asian butchers and markets such as 99 Ranch or H Mart, or from online vendors such as Weee!
Private Notes
Comments
Bone-in beef shanks are widely available. They are generally about 2" thick, so they won't give the long banana-shaped pieces. Can they be used? (The recipe calls for slicing the shanks.) I think the bone would provide extra flavor.
we love beef massaman and have always made it with beef chuck, but i've seen those long pieces of boneless beef shank at the Asian markets (many in central NJ), so now know what to do with it. thank you!
This will be a go-to recipe for me from now on! Cooking the meat in broth ahead adds lovely flavor and cutting the meat while cool also helps to separate out extra fat and veins easily. I used bone in shank and the reserved broth was nicely gelatinous although I have yet to decide how to use it yet. I made the mistake of using tamarind puree vs paste because my puree was expiring first. It was a touch too strong so I recommend always use paste when available and if you use puree or concentrate, add a little at a time and sample until it suits your taste. I used 3x 4oz cans of Maesri curry. I love spiciness and this was hot but not overwhelming. If you don’t like curry very spicy I recommend using less curry paste. Very satisfying, highly recommended!
The recipe asks for lemongrass broth but no instructions on how to make it - had to improvise. The dish came out very tasty and flavorful - adding to “favorites” folder
I didn’t have 7 hours to cook it so used an Instant pot for 48 minutes. It was probably not as tender as a 7 hour cook time, but it was fine. I thought I had the Massaman curry at home but didn’t, so used Thai red curry paste and a shake of Japanese curry powder. It was still good, but I’ll buy the recommended curry the next time I’m at 99 Ranch and make it again using the 7 hr recipe to compare. Thanks, NYT, for clueing me in on what to do with those banana shanks!
I searched NYT recipes for beef shank. Nothing came up. I bought the beef shank anyway and will decide if I make a standard braise or this recipe which sounds wonderful.