Lamb Shank Coconut Curry


Tenina Holder

Posted April 6, 2022 (Last updated April 6, 2022)



Total Time




Before lamb shanks were trendy, they were delicious... now that they're on trend, it can be hard to know which recipe to choose! This recipe allows the lamb to soak up the flavors of a beautiful homemade marina...


  • Red onion icon
    Red onion2peeled, halved
  • Red lentils icon
    Red lentils300 grinsed
  • Lemon icon
    Lemon2juice of
  • White cabbage icon
    White cabbage100 gshredded
  • Lime icon
  • Egg icon
    Egg6hard-boiled, peeled, sliced
  • Ground turmeric icon
    Ground turmeric6 tablespoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 tablespoons
  • Lamb shank icon
    Lamb shank6
  • Garlic clove icon
    Garlic clove10
  • Ginger icon
    Ginger1 tablespoon5 cm long
  • Shrimp paste icon
    Shrimp paste3 tablespoons
  • Fresh chili icon
    Fresh chili2deseeded
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Vegetable stock icon
    Vegetable stock700 g
  • Coconut cream icon
    Coconut cream800 g
  • Sea salt icon
    Sea saltas needed
  • Cilantro icon
    Cilantro7 g
  • Red onion icon
    Red onion1finely sliced

  • 1. Dust each lamb shank with turmeric and salt and set aside
  • 2. Add garlic clove, red onion, ginger, shrimp paste, fresh chili, extra virgin olive oil and turmeric to the TM5 bowl
  • 3. Blend with MC in place - approx 20 sec, speed 8
  • 4. Scrape down sides of TM5 bowl
  • 5. Blend with MC in place - approx 20 sec, speed 8
  • 6. Scrape down sides of TM5 bowl
  • 7. Place the lamb shanks into a sealable bag with the curry paste and refrigerate overnight
  • 8. The day you plan on eating the dish, place the marinated lamb shanks with all of the curry paste into the slow cooker
  • 9. Turn it onto the lowest setting
  • 10. Add all of the curry sauce ingredients to the slow cooker turning the lamb shanks so that they are well covered by everything
  • 11. Cook until tender, but not falling off the bone - 1 hr 30 min, low heat
  • 12. Serve with all accompaniments with or without rice or noodles

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