Lamb Shank Rogan Josh

Cook time

6 hours




  • 2 tbsp veg oil
  • 3 lamb shanks
  • Tinned plum tomatoes (1 tin)
  • 2 tbsp strained greek yoghurt
  • 1 small onion, finely diced
  • 1 tbsp paprika (unsmoked)
  • 1 tsp cayenne
  • 1/2 tsp garam masala
  • 2 tbsp cashew cream
  • Ginger/garlic paste
  • 2 tbsp coriander, finely chopped
  • Salt, to taste


  • Step 1Heat your fry pan over medium heat. Add a little oil, season your shanks then brown them for as long as you can bear-this will add lots of flavour (about 20 mins).
  • Step 2Set the shanks aside, then, to the residual fat, add your onion. Add a pinch of salt and fry until a deep golden brown. Add your spices to this, then the ginger/garlic paste. Fry briefly then add the tomatoes and the cashew cream.
  • Step 3Place the shanks back in, taste for salt then blob on a couple of spoonfuls of yogurt in and around the shanks. Place shanks in Crock-Pot and cook on HIGH for 6 hours. Remove shanks to rest, reduce sauce if you would like to thicken and pour over to serve with.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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