Beef Shank Massaman Curry
Slow-braised boneless beef shanks simmered in a tamarind- and coconut-rich massaman curry, made in large batches and ideal for gatherings or multiple meals.
Joel Watthanawongwat, the chef of Soothr, a Thai restaurant in New York City, makes large batches of braised beef shanks each day to use in several dishes, including this tamarind and coconut-rich massaman curry. The process, which can be split over two days, involves slowly braising then chilling the shanks for the most tender, flavorful results. Boneless beef shanks are rich in tendons and collagen, making this cut especially soft and tender when slowly and gently cooked. This recipe yields a large quantity, perfect for a gathering or for multiple meals.