Massaman beef (slow-cooker)

(serves 8-10)

Getting ready for baby coming along and doing a few big batches of cooking to stock up the freezer. This slow-cooker version of Massaman beef (or lamb shanks) is little effort for big rewards and flavour! It has a very meaty flavour though, so best to serve with some steamed greens to stay healthy :) 

Prep time: 45 minutes
Cooking time: 5-8 hours (slow-cooker)

Ingredients
1 kg osso buco or chuck steak (or 2kg lamb shanks)
1 brown onion
4 stalks green shallots
3 star anise
2 cinnamon sticks
200 g Massaman curry paste
400mL coconut cream
400mL coconut milk
600mL beef stock
4 carrots
2kg potatoes
1 kg sweet potato
3-5 T palm sugar, to taste
3 T fish sauce

Special equipment: 5-6 L slow-cooker

Method
1. Boil the osso buco in a pot of boiling water for 5 minutes to remove the gunk. Drain, rinse and place in slow cooker. Wash the pot.
2. Roughly slice the onion and shallots. Heat the pot on low-medium heat and add in 1 T oil. Sauté the onion and shallots for 3 minutes, then place into the slow cooker.
3. Add in 1 T oil to the pot, then add in the star anise, cinnamon sticks for 30 sec, then add in the curry paste to release the aroma for 30 seconds.
4. Quickly add in the coconut cream and milk and stir to dissolve the curry paste. Add in the beef stock and heat for 5 minutes. Place the sauce in the slow cooker and cook for 30 minutes on high heat (if you have time), then on low heat for 5-8 hours, or overnight.
Note: Make sure there is enough liquid to cover the meat so it doesn't dry out.

5. One to two hours before serving, peel the potatoes and carrots and chop into 3cm lengths. Add to the slow cooker. Season with palm sugar and fish sauce.

6. Serve with rice and steamed or stir-fry greens.