Slow Cooker Massaman Lamb Shanks are so tender and moist that the meat just melts off the bone, sure to be a hit with the family. You just put it on in the morning and by evening you have a feast for your hungry hordes!
Method
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Place shanks and flour in a large snap-lock bag.
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Season with salt and pepper and seal bag shake to coat.
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Heat half the oil in a large frying pan over medium-high heat.
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Cook shanks in batches, for 4 to 5 minutes or until browned all over, adding extra oil if necessary.
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Transfer to bowl of slow cooker.
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Add potatoes to slow cooker
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Heat remaining oil in pan over medium heat.
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Add onion, cook, stirring for 3 minutes or until softened.
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Add paste. Cook for 1 minute or until fragrant.
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Add pineapple juice, lime juice, stock and fish sauce and bring it to the boil.
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Transfer mixture to a slow cooker and add the cinnamon
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Cook on low for 6 hours, turning shanks halfway through cooking.
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Add peanuts and coconut milk and cook for a further 1 to 1 1/2 hours or until lamb is very tender.
