Slow-Cooked Lamb Shank Curry

I’ve been wanting to cook lamb shank for the longest time, but I knew I wanted to do something a little different from the traditional Sri Lankan lamb curry. I wanted to experiment with flavours, bring together the spices I love, and create a dish that felt familiar yet had its own unique character.

After a little experimenting in the kitchen, I finally came up with this beautiful Sri Lankan–Indian fusion lamb shank curry! Slow-braised in a fragrant blend of spices, creamy coconut milk, and tender potatoes, the lamb becomes incredibly soft and flavourful, with a rich, aromatic gravy that’s perfect for soaking up with a bowl of warm rice.

The finishing touches of crispy curry leaves, red chillies, and toasted cashews add that extra layer of flavour and texture that makes this dish even more special.

This recipe is my little twist on tradition, bringing together the bold, comforting flavours of Sri Lankan cooking with the warmth of Indian spices. I’m so happy with how it turned out, and I can’t wait to share it with you. If you love slow-cooked curries with deep flavours and tender, fall-off-the-bone meat, I hope you enjoy this one as much as I do!

So let's get cooking!

https://youtube.com/shorts/6MfhONwD0ec

Ingredients :

• 1.26 lb lamb shank

• 1 tbsp ghee or coconut oil

• 1 tbsp ginger, minced

• 1 tbsp garlic, minced

• ¾ cup diced onions

• 2 bay leaves

• 1 star anise

• 1 cinnamon stick, 2 inches long

• 4 cardamom pods

• 1 tbsp chili powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp salt, plus extra to season the lamb if needed

• 1 tsp black pepper

• ¼ tsp turmeric

• 1 tsp tomato purée

• 4 gourmet gold potatoes, halved if large

• 6 cherry tomatoes, halved

• 2 cups water

• ½ cup coconut cream

Optional garnish :

• Red chilies

• Fried curry leaves

• Toasted cashews

Directions:

1. Step 1: Preheat the oven

   Preheat your oven to 325°F (163°C).

   
   

2. Step 2: Brown the lamb shank

   Heat 1 tbsp of ghee or coconut oil in an oven-safe pot or Dutch oven over medium-high heat. Season the lamb shank with salt and brown it on all sides for about 8–10 minutes. This helps develop a rich flavour.

   
   

3. Step 3: Fry the whole spices

   Add the cardamom pods, star anise, cinnamon stick, and bay leaves to the pot. Fry briefly until fragrant.

   
   

4. Step 4: Add the aromatics

   Add the ginger, garlic, and diced onions. Sauté until the onions are golden brown and the aromatics are fragrant.

   
   

5. Step 5: Add the ground spices

   Stir in the chili powder, cumin powder, coriander powder, black pepper, turmeric, salt, and tomato purée. Cook for 1–2 minutes, stirring continuously, until the spices are fragrant and the tomato purée is cooked through. Add a small splash of water if the mixture starts sticking to the pot.

   
   

6. Step 6: Add the tomatoes and potatoes

   Add the halved cherry tomatoes and potatoes to the pot. Return the lamb shank to the pot and mix gently, coating the lamb and vegetables with the fragrant spice mixture.

   
   

7. Step 7: Add the water

   Pour in the 2 cups of water and bring everything to a gentle simmer. Cook uncovered on the stovetop for about 5 minutes.

   
   

8. Step 8: Add the coconut cream

   Pour in the coconut cream and stir gently to combine. Allow everything to simmer uncovered on the stovetop for another 20 minutes, letting the flavours come together.

   
   

9. Step 9: Slow-braise in the oven

   Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 1½–2 hours, allowing the lamb to slowly braise in the aromatic curry sauce.

   
   

10. Step 10: Turn the lamb

    Carefully remove the pot from the oven and turn the lamb shank over. Check the liquid level and add a little hot water if the sauce is getting too thick or the pot is drying out. Cover and return to the oven for another 30–40 minutes, or until the lamb is tender and the meat begins to pull away from the bone.

    
    

11. Step 11: Cook uncovered

    Remove the lid and return the pot to the oven for a final 30 minutes at 325°F (163°C). This allows the gravy to reduce and thicken while the lamb develops a deeper colour. Check occasionally to ensure the sauce doesn't dry out.

    
    

12. Step 12: Garnish and serve

    Remove the pot from the oven and let the curry rest for a few minutes. Garnish with fried curry leaves, red chilies, and toasted cashews for extra aroma, colour, and crunch.

    
    

    Serve hot with steamed basmati rice, naan, or your favourite flatbread, and enjoy this rich, comforting Sri Lankan–Indian fusion lamb shank curry!

    
    
    
    

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