Lamb shanks are definitely a favorite in our house, although they have to be slow cooked which does mean you need to plan a little to have them. However that doesn’t mean they need to take a lot of effort, and they can take on a range of flavors, such as Moroccan, or in this case Indian, and become meltingly tender and flavorful. This lamb rogan josh is cooked in the slow cooker with only a little preparation at the start, then left to get on with it. The smells filling the kitchen will have you desperate to dive in, but give it time, and you’ll be rewarded with a deliciously flavorful curry that melts in your mouth (while giving it a little spice kick, too). It’s the sort of dish that is perfect for this time of year, as it’s getting colder as it is wonderfully warming – the theme for this week’s Sunday Supper, hosted by TR Crumbley from Gluten Free Crumbley.
How it’s made
This dish takes a tiny bit more preparation than some slow cooker recipes in that I really think you need to pre-cook the onions to get the proper flavor from them, and there’s a spice paste to make up, but these don’t take long and can be done in advance if it suits your schedule better.
The spice paste and sauce is based on a traditional lamb rogan josh, a dish that is fairly common when you go out for a curry in the UK but that I don’t think is really known in the US. It’s a wonderful mixture of flavors that you can spice up or down as you like. Normally it’s made with more stewing cuts of lamb meat ie in chunks, but it works really well with lamb shanks as well as they have a great depth of flavor and become so tender. Partly with cooking it in the slow cooker, you will end up with a bit too much sauce with the lamb than you probably need but don’t let it go to waste – while it is most commonly paired with lamb, you can also use it with chicken or vegetables and it will be great. Using the leftover sauce another day is a great way to enjoy the flavors even more – just cook whatever meat or vegetables you want to have with it, add the sauce and warm through.
I served the lamb rogan josh here with basmati rice and some homemade naan bread but do serve as you prefer – just make sure you have something that will let you enjoy all the delicious sauce! You really want to be able to mop it up, and balance out the bit of spice kick as well, though as I say you can make it as hot or mild as suits your taste.
This slow cooker lamb rogan josh has such fantastic depth of flavor without needing all that much effort, you would think you had just ordered one of the best Indian takeaways you have ever had and will be so glad of the extra sauce to be able to enjoy the flavors again soon. It’s a great way to have an incredibly delicious meal without too much effort, and I know one we will have again.
Slow cooker lamb rogan josh (using lamb shanks)
- 1 onion
- 2 tbsp vegetable oil
- 4 lamb shanks or 2 if large, depending on size
For the spice paste
- 1 tbsp ginger approx 1in/2.5cm piece
- 2 cloves garlic or 3 if smaller
- 1 tsp chili powder or more or less to taste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground allspice or cloves
- 1/4 tsp ground cardamon seeds from around 5 pods, crushed
- 2 tbsp plain yogurt
For the base sauce
- 4 tbsp yogurt
- 4 tbsp water
- 2 tbsp tomato paste tomato puree
- 3 tbsp ground almonds at end
Roughly dice the onion then heat the oil in a skillet/frying pan and cook the onion, stirring occasionally, until it has softened and is just starting to brown. Transfer the onion to the slow cooker, or set aside if preparing in advance.
Finely grate the ginger and garlic then mix with the rest of the spice paste ingredients (chili, cumin, coriander, turmeric, allspice or cloves, cardamon and yogurt). Rub the paste over the lamb shanks and put them in the slow cooker on top of the onions.
Mix together the base sauce ingredients (yogurt, water and tomato paste) and pour into the slow cooker - I prefer to pour it to the side to keep the spice paste on the lamb rather than running off too much but it's not so important.
Turn on the slow cooker to low and cook for around 6-8 hours.
Once it has finished cooking, stir in the ground almonds and serve. You can either serve the whole lamb shank for a large serving, or remove the meat from the bone and serve just the meat in the sauce.
Try these other tasty slow cooker ideas:
See all the other warming ideas brought to this week’s Sunday Supper:
- Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
- Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
- Mexican Atole by Curious Cuisiniere
- Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley
- Apple Pear Crisp by The Freshman Cook
- Bananas Foster by Pies and Plots
- Chocolate Hazelnut Lava Cake by Brunch with Joy
- Fudge Pudding Cake by Cosmopolitan Cornbread
- Honeycrisp Apple Tart by The Redhead Baker
- Pumpkin Cheesecake in Pumpkins by Desserts Required
- Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Main Dishes and Soups
- Beef Brats and Beans Soup by Cindy’s Recipes and Writings
- Beef Pot Pie with Herbed Biscuits by From Gate to Plate
- Best Ever White Bean and Mushroom Soup by Pancake Warriors
- Braised Venison with Plums by Food Lust People Love
- Butternut Squash Chili by Amee’s Savory Dish
- Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
- Carbonnade Flamande by Tara’s Multicultural Table
- Classic Italian Meat Sauce by That Skinny Chick Can Bake
- Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
- Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
- Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
- Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
- Curry Debal by Palatable Pastime
- Easy Sweet Potato Soup by Healing Tomato
- Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
- French Onion Soup by Grumpy’s Honeybunch
- Gingered Butternut Squash Soup by Noshing With The Nolands
- Hearty Turkey Lentil Soup by A Gouda Life
- Hearty Vegetable Beef Soup by Party Food and Entertaining
- Mango Habanero Sauce by What Smells So Good?
- Oxtail Stew by Nosh My Way
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
- Red Lentil Soup by My San Francisco Kitchen
- Roasted Squash Soup by A Day in the Life on the Farm
- Turkey Enchilada Casserole with Salsa Verde by Food Done Light
- Slow Cooker English Roast by Wholistic Woman
- Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
- Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
- Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
- Spice Rubbed Braised Beef by FamFriendsFood
- Spicy Meatball Tortilla Soup by The Weekend Gourmet
- Sweet Potato Soup with Bacon by Cooking Chat
- Turkey Chipotle Chili by The Complete Savorist
- Tuscan White Bean Soup with Ham by Big Bear’s Wife