Slow-cooked Lamb Shank Curry

Slow-cooked Lamb Shank Curry with Chickpeas and Kale

This meltingly tender lamb shank curry is perfect for cold weather eating. We used Breville’s Searing Slow Cooker.

Prep and cook time: 5 hours 10 minute
Serves 4


4 Frenched lamb shanks
1 tbsp coconut oil
1 large brown onion, thinly sliced
2 garlic cloves, finely chopped
2 long green chillies, thinly sliced, plus extra to serve
1 tbsp finely grated ginger
3 tsp David Jones Ground Turmeric
2 tsp each David Jones Ground Cumin and David Jones Ground Coriander
2 cups (500ml) chicken stock
400ml coconut cream
800g kent pumpkin, seeds discarded, cut into 2cm thick wedges
400g canned chickpeas, drained
300g David Jones Shredded Kale
Juice of 1 lime, or to taste, plus extra wedges to serve
Saffron rice (see note) or steamed basmati rice, to serve
Coriander sprigs and mint leaves, to serve
Natural yoghurt, to serve.

Slow-cooked Lamb Shank Curry with Chickpeas and Kale
Breville’s Searing Slow Cooker at David Jones.


1. Use the MENU button to select MEDIUM BROWNING function and adjust timer to 15 minutes, then select POWER/START to preheat. Season the lamb shanks generously with sea salt and freshly ground pepper. Once the preheat is complete, add coconut oil. Once melted, add lamb shanks, working in batches if necessary, and brown well all over. Transfer to a plate.

2. Add onion, garlic, chilli and ginger and saute, stirring occasionally, until softened. Add spices, saute until fragrant, then add stock and coconut cream. Season to taste, then return lamb shanks to the slow cooker. Place the lid on and lock into place.

3. Select CANCEL to stop the MEDIUM BROWNING function, then use MENU button to select HIGH SLOW COOK function. Adjust timer for 4½ hours and select POWER/START to commence slow cooking.

4. After 3½ hours of cooking, add pumpkin to slow cooker, tucking in between shanks so it is submerged in the cooking liquid. Replace lid and cook for another hour until pumpkin is tender.

5. Add chickpeas and kale to slow cooker, season to taste. Stir to combine and replace lid. Cook for another 5 minutes to wilt the kale and warm the chickpeas. Cancel the cooking function and season to taste. Serve with rice, scattered with mint.

- To make saffron rice, add a large pinch of David Jones Saffron to the cooking water when cooking by absorption method.
- If you prefer a thicker sauce, at the end of Step 4, remove lamb shanks and pumpkin wedges and select the HIGH SEAR function. Boil with the lid off until sauce is reduced to your liking, then stir through the chickpeas and kale to wilt and warm.

Also Try this Middle Eastern Style Slow Roast Lamb Leg