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!

  • 8 hrs 40 mins cooking
  • Serves 6
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Red curry lamb shanks
  • 2 tablespoon vegetable oil
  • 6 french-trimmed lamb shanks (2kg)
  • 1 large kumara (orange sweet potato) (500g), chopped coarsely
  • 3 fresh kaffir lime leaves, shedded thinly
  • 1 large brown onion (200g), chopped finely
  • 2 tablespoon red curry paste
  • 1 2/3 cup (400ml) canned coconut cream
  • 2 cup (500ml) chicken stock
  • 2 tablespoon fish sauce
  • 375 gram snake beans, chopped coarsley
  • 1 cup loosely packed fresh coriander leaves
  • 2 tablespoon lime juice


Red curry lamb shanks
  • 1
    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.
  • 2
    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.
  • 3
    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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