Rogan Josh, Lamb Shanks

15 Reviews

Prep: 40 min
Cook: 8 hr
Ready In: 8 hr 40 min

“This lamb shank recipe was initially given to me as a family favorite from a work buddy. I've prepared it in a slow cooker and made it as easy as possible to prepare. It has a fantastic flavour and the meat just falls off the bone. I have made this in the oven as well and doubled the quantities for 4 people and it tasted just as good, only everybody went in for seconds and there were no leftovers.” - by Hans Speek

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Metric US

Original recipe yields 2 substantial servings

Directions

Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste.
Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.
Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.
Cover and cook in the slow cooker on High for 8 hours.

Nutrition

Amount Per Serving (2 total)

Calories
811 cal
41%

Fat
38.2 g
59%

Carbs
65.3 g
21%

Based on a 2,000 calorie diet

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Reviews (15)

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vanessa

Jul. 16, 2008

"this was very good, nothing at all like the rogan josh you get at an indian restraunt but the sauce was incredible... i used lamb steaks instead of shanks because i didnt have any shanks and the mea..." See moret itself wasnt that great but thats definitely not because of the recipe.. it was just full of fat and bones... next time i will use either lamb shanks or a big lump of beef.... definitely making this again... great flavor and it smells incredible when its cooking"

CJ McD

Jun. 17, 2008

"Just a tip(s) for the person who thought the lamb was too greasy. --Brown the lamb shanks well before placing in tomato mixture. Browning helps melt excess fat and enhances the flavor. --When done co..." See moreoking, cool and refrigerate overnight. Skim the excess fat from the surface, then reheat. It tastes even better the second day. Love the spice combo. It really makes the dish sing."

Ita

Apr. 28, 2009

"I altered the recipe alot! I added 1 tsp chopped chillies, 1 tbsp of garam masala, an extra tin of tomatoes, fresh cherry tomatoes & I left out the carrots and mushrooms ( I just couldn't add them to ..." See morea rogan josh!) I don't have a slow cooker so I browned the lamb shank & then added the sauce & veg - simmered it for 4 hours & the meat fell off the bone. I kept the potatoes large and it took this length of time to cook them perfectly. We enjoyed it with these changes. "

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