Slow cooker recipes

Red curry lamb shanks

Spice up dinner tonight with these juicy and succulent red curry lamb shanks - full of delicious Asian inspired flavour, this dish is sure to become a family favourite!
8H 40M




Heat half the oil in a large frying pan; cook lamb, in batches, until browned all over. Place lamb in a 4.5-litre (18-cup) slow cooker, add kumara and lime leaves.


Heat remaining oil in same pan; cook onion, stirring, until soft. Add paste; cook, stirring, until fragrant. Add coconut cream; bring to the boil. Remove pan from heat; stir in stock and sauce, pour over lamb. Cook, covered, on low, about 8 hours.


Add beans to cooker; cook, covered, on high, about 15 minutes. Stir in coriander and juice; season to taste.

Serve with steamed rice. Suitable to freeze at the end of step 2. Red curry paste is available in various strengths. Use whichever one suits your spice-level tolerance best. If you can’t find snake beans, use regular green beans instead.


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