Indian Lamb Shank Recipe Slow Cooker

Indian lamb shank curry. Add more decadence to your family meals with this hearty curry made with lamb shanks. Cooked to perfection in slow cooker, this flavorful curry comes together easily without having to deal with endless hours in the kitchen.

Indian lamb shank curry recipe video
I know, spending hours in the kitchen cooking dinner after a long day at work is totally exhausting. So, how about a magical appliance that can cook dinner for you with a little prep in the morning? Yes, I'm talking about your favorite slow cooker. Its unbelievably good "set and forget" feature helps you create an amazing dinner for your family with little effort.

Before you slow cook

Here are some tips and tricks to create incredibly flavorful lamb shank curry. Always seal the meat before you slow cook. This will make it more tender and super flavorful. But before you seal the shanks, you must french them. It's basically a super simple process to remove the meat from one end of the shanks. If you're not familiar with this, don't worry. Just watch this video and follow the instructions. Easy peasy!

Now, back to the sealing process. To do this, heat up a little ghee or oil in a large pan, and fry the shanks until they are browned on all sides. Make sure the pan is on medium heat and turn them occasionally to allow even browning. Again, you should not overcrowd the pan, do this in batches depending on the size of your pan. Once browned, you can transfer them to the slow cooker.

As you can see, this curry has a very rich amazingly flavorful sauce. You'll need to make this sauce separately before adding it to the slow cooker. Start with frying up bay leaf and cinnamon stick. Curry paste makes the base of this sauce and brings in all the flavors that it needs. Make this separately and add this to the pan. Again, leftover curry paste can be stored in the refrigerator.

Stir fry curry paste in the oil for few minutes. When the oil starts to reappear, fry tomato paste and pour in chicken stock. Bring this mixture to a boil, and add it to the lamb shanks in the slow cooker. I also like to add in some sliced onions and a handful of coriander (cilantro) leaves. As the lamb cooks, the onions will turn really soft and make this curry more delicious.

Lamb shank curry in slow cooker

Honestly, it only takes about 20 minutes for the prep and now the slow cooker will do the hard part. Cooking the curry. You can either cook on low for 8 hours or on high on 4 hours. The result? Fall of the bone lamb shanks to enjoy with a simple side of rice, parathas and rotis.

Incredibly delicious!!

Indian lamb shank curry recipe

More lamb recipes:

Lamb Bhuna – Restaurant Style
Lamb Rogan Josh – Restaurant Style
Lamb Korma
Jamie Oliver's North Indian Lamb Curry
Lamb Karahi

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

Curry paste (recipe here)
4 lamb shanks, approximately 2 kg, frenched
2 tablespoons ghee or oil
1 cinnamon stick
1 bay leaf
2 tablespoons tomato paste (tomato purée)
500 ml chicken stock
1 cup sliced onions
1 bunch coriander (cilantro) leaves
Chopped coriander (cilantro) leaves, to garnish
Naan or cooked rice, to serve
Pappadums, to serve (optional)

Instructions

Prepare curry paste following the recipe instructions. (Click here for the recipe). Set aside.

Marinate shanks with 1 tablespoon curry paste. Refrigerate for 30 minutes. Set aside.

Heat ghee or oil in a large frying pan over medium heat. Add shanks. Brown all over for 10 minutes. (Do this in batches if required).

Remove from pan. Place them in the slow cooker. (I used a 3L capacity slow cooker to make this curry)

To the same pan, add cinnamon stick and bay leaf. Add curry paste, and sauté, stirring, for 2 minutes or until aromatic. Add tomato paste, and cook, stirring, for another 2 minutes.Pour in chicken stock. Stir to combine. Bring to a boil. Simmer for 4 minutes.

Pour this sauce into the slow cooker. Add onions and chopped coriander (cilantro) leaves.Cover with lid.

Cook on low for about 8 hours or on high for 4 hours. Garnish with chopped coriander (cilantro) leaves.

Notes

- If there's too much liquid in the curry after cooking, transfer it to a saucepan, and simmer until the sauce is thickened to your preferred consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1001 Total Fat 54g Saturated Fat 22g Trans Fat 0g Unsaturated Fat 27g Cholesterol 367mg Sodium 494mg Carbohydrates 24g Fiber 1g Sugar 4g Protein 100g

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Lamb bhuna featuring lamb gently fried in aromatic spices to create a rich and flavorful curry. Perfect side dish for rotis, parathas and rice

lamb shanks in slow cooker