The Butchers Block, York

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Lamb Shank Curry In A Slow Cooker Recipe From The Butchers Block

Recipe Ingredients

1 lamb shank bought from Butchers Block
1 red onion
1 thumb size peeled fresh ginger
2 cloves garlic
A Handful of coriander
2 large ripe tomatoes
1 Tin chickpeas
1 tablespoon of your own choice of curry paste


Switch on slow cooker on low setting, all ingredients will need to be cooked in here for about 5 hours with the exception of the chickpeas, add these for last 1/2 hour. In a frying pan brown the lamb shank then transfer to slow cooker. Then place the onion ginger garlic coriander (reserve a few leaves to sprinkle later) tomatoes in a blender and blend until smooth. Add this to the frying pan and lightly fry for 3 to 4 mins, then transfer to slow cooker with the lamb, add your favourite curry paste and add water, stir, put on the lid and leave for 4 hours. After 3 1/2 hours add chick peas, Take out lamb shank, shred the meat from the bone and then add back to the slow cooker, then serve with rice, add the remaining leaves and enjoy. Feeds 3 Thanks to John Simpson who submitted this recipe via our facebook page.

This recipe is made using Yorkshire Lamb Shanks – perfect for slow roastā°

Leg cut, fab as a mini roast, maybe try mint marinated – just ask for our hand marinated cuts. Cut from Lamb from Traves of Escrick and John Penny’s at Leeds.

Price per Shank.