Fall-apart massaman lamb shoulder

This is a recipe for a succulent fall-apart tender lamb shoulder that is slow cooked in a rich massaman curry sauce, presented in a grand roast lamb centrepiece form. My current most-made lamb shoulder recipe. Got 5 minutes to make it? 

Ingredients

• 2-2.25kg/ 4 – 4.5 lb lamb shoulder , bone in, excess fat trimmed (but leave thin fat layer on (Note 1)
• ▢114g/ 4oz (1/2 cup) Maesri Massaman curry paste (1 can) , or other brand (Note 2)
• ▢400g/ 14 oz can coconut milk , full fat (Note 3)
• ▢3 cups chicken stock/broth , low sodium
• ▢1 onion , halved then cut into 1 cm / 1/2″ thick wedges
• ▢2 cinnamon sticks (or 1/2 tsp powder)
• ▢2 star anise (won’t ruin if you don’t have this)
• ▢600g/ 1.2 lb small baby potatoes , whole (don’t cut cubes, Note 4)

Garnishes / serving:

• ▢2 large red chillis , finely sliced diagonally (optional)
• ▢1 cup (lightly packed) coriander leaves & sprigs (cilantro) , highly recommended
• ▢Jasmine rice (basmati also excellent)
• 
  
• Instructions

• Abbreviated recipe:

  • Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!

  Full recipe steps:

  • Preheat the oven to 220°C/425°F (200°C fan-forced).
  • Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).
  • Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
  • Slow-cook – Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
  • Check – Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
  • Brown – Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
  • Serve – Rest for 10 – 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)