Curried lamb shanks (slow cooker recipe)

From Cookipedia

Only this morning we mentioned that we hadn't had lamb shanks for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The Manhattan Chili Co. Southwest American Cookbook. I have amended it to use a slow cooker and for once, used commercial curry powder rather than a homemade blend.


The ingredients shown below have been much reduced from the original recipe because, to my taste, it was almost bitter. To rescue the meal, I discarded all of the original gravy and served it with potatoes, carrots, peas and a normal onion gravy. It still had a little of the curry bite so was not a complete disaster. The lamb shanks were perfectly cooked and delicious.

If you do make this, taste the gravy and adjust the seasoning before the extended cooking period.

Curried lamb shanks (slow cooker recipe)
The rescued version of this dish, served as a normal roast dinner!
Servings:Serves 2
Calories per serving:547
Ready in:5 hours, 30 minutes
Prep. time:15 minutes
Cook time:5 hours, 15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:6th April 2015

Best recipe review



I wish I could have tried the New York version too.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. In a large flameproof casserole or dutch oven, heat 100 ml of olive oil, when hot add a good pinch of black pepper and brown the lamb shank really well on all sides, this should take around 15 minutes.
  2. Sprinkle the lamb shanks with a pinch of salt and pop them in the slow cooker. Discard the used oil.
  3. Return the pan to a low heat, add the remaining oil and the garlic and the onions, cover and sauté for 15 minutes stirring now and then.
  4. Add the chillies, chilli powder, oregano and cumin and stir-fry uncovered for 5 minutes.
  5. Chop the tomatoes with a sharp knife while they are still in the can.
  6. Add them to the onions together with the Guinness, beef stock, 1/2 a teaspoon of sea salt,muscovado sugar and stir well.
  7. Add everything to the slow cooker, set to medium and cook for 5 hours, covered.
  8. After 5 hours, remove the lamb shanks and keep warm
  9. Test the gravy for seasoning, if you need it hotter, spice it up with your favourite chili sauce.
  10. Pour the cooking liquor through a sieve and press out all of the juices, discard the solids.
  11. Add the strained gravy to the casserole over a high heat and to bring it to the boil. For the next 15 minutes, reduce this by one third by stirring, boiling and skimming.
  12. Serve the lamb shanks with the hot gravy.

Serving suggestions

Serve with rice and freshly grilled sweet corn.

Recipe source

  • The Manhattan Chili Co. Southwest American Cookbook
  • The Manhattan Chili Co. has now closed, see image above. Feb 2016. The url was

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