Slow Cooked Indian Lamb Shanks

Prep Time
Cook Time
8h 15m
Ready In

"From one of our national supermarkets with some tweaking to make as one serve and my tastes. When I made this the two lamb shanks (which I had taken out of the freezer weighed in at 500 grams each and just fit snuggly into my oval slow cooker and were very tender by 8 hours and fall of the bone at 10 hours, I ate one lamb shanks with the sauce produced in the cooking and the other lamb shanks I shredded and returned to the remaining juices and will be frozen to be a meal served over pasta or rice, once the remaining lamb shank was shredded and the contents had cooled down I ended up with 3 cups of product which with pasta or rice could easily feed 4 especially with a vegetable side."

Original is 2-4 servings


  • Serving Size: 1 (975.2 g)
  • Calories 1891.5
  • Total Fat - 129.7 g
  • Saturated Fat - 53.1 g
  • Cholesterol - 365.8 mg
  • Sodium - 939.7 mg
  • Total Carbohydrate - 79.7 g
  • Dietary Fiber - 10.1 g
  • Sugars - 15.8 g
  • Protein - 98.3 g
  • Calcium - 474.4 mg
  • Iron - 15.1 mg
  • Vitamin C - 40.8 mg
  • Thiamin - 1.3 mg

Step by Step Method

Step 1

Heat cooking oil in a large frying pan and fry the shanks over a medium heat for 8 to 10 minutes, turning occasionally to ensure browning on all sides and place into the slow cooker with the coriander, the sliced onions, the Rogan josh curry paste, the canned diced tomatoes and the chicken stock. If a slow cooker is not available place in an oven-proof dish.

Step 2

Cook on low for 8 to 10 hours in the slow cooker; depending on the oven this can vary from 1-3 hours, therefore check throughout cooking process to see if it has cooked through.

Step 3

Add the cherry tomatoes 45 minutes prior to serving.

Step 4

Close to serving, prepare naan by sprinkling a little water on both sides and heat the naan on a microwaveable plate for 30-45 seconds.

Step 5

Serve naans, lamb shanks and garnish with freshly chopped coriander (personally I prefer parsley).

Step 6

ALTERNATIVE - shred meat from the shanks and then return to the pot and serve over pasta or polenta as a meal or turn the ragu into a pie if desired.


No special items needed.

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