Lamb Shank Coconut Curry

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recipe by Tenina Holder

  • Time icon
    Total Time
    16hrs 0mins
  • Serves icon
  • Calories icon

Before lamb shanks were trendy, they were delicious... now that they're on trend, it can be hard to know which recipe to choose! This recipe allows the lamb to soak up the flavors of a beautiful homemade marinade overnight, before reaching melt-in-the-mouth tenderness in the slow cooker.

Inspired by:

recipe updated Oct 8, 2019


  • Red onion icon
    Red onion
    2 (270g)
  • Red lentils icon
    Red lentils
    300g (about 1½ cups)
  • Lemon icon
    2 (116g)
  • Water icon
    as needed
  • White cabbage icon
    White cabbage
    100g (about 1⅛ cups)
  • Lime icon
    3 (300g)
  • Lamb shank icon
    Lamb shank
    6 (2400g)
  • Ground turmeric icon
    Ground turmeric
    4 tbsp (27g)
  • Sea salt icon
    Sea salt
    as needed
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    1 tbsp (5g)
  • Shrimp paste icon
    Shrimp paste
    3 tbsp (58g)
  • Fresh chili icon
    Fresh chili
    2 (40g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Vegetable stock icon
    Vegetable stock
    700ml (3 cups)
  • Coconut cream icon
    Coconut cream
    800g (about 2½ cups)
  • Egg icon
    6 (300g)
  • Cilantro icon
    about ¼ cup (7g)


  • kCook icon Slow cooker
  • kCook icon TM5
  • kCook icon Slow cooker bowl
  • kCook icon TM5 bowl
  • kCook icon Large serving bowl
  • kCook icon Work surface
  • kCook icon Saucepan
  • kCook icon Large resealable plastic bag

Step preview

  1. Add lamb shank to a clean work surface
  2. Dust with ground turmeric and sea salt
  3. Add garlic clove, red onion, ginger, shrimp paste, fresh chili and extra virgin olive oil to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blend - approx 20 sec, speed 8
  6. Scrape down sides of TM5 bowl
  7. Blend - approx 20 sec, speed 8
  8. Scrape down sides of TM5 bowl
  9. Transfer content of work surface to large resealable plastic bag
  10. Transfer content of TM5 bowl to large resealable plastic bag
  11. Marinate overnight in fridge
  12. Transfer content of large resealable plastic bag to slow cooker bowl
  13. Cook in slow cooker - low heat
  14. Add red lentils, vegetable stock, coconut cream, lemon and sea salt to the slow cooker bowl
  15. Turn until well combined
  16. Cook in slow cooker until tender - 1 hr 30 min, low heat
  17. Add water and egg to a clean saucepan
  18. Boil - 6 min
  19. Submerge with ice water until cold
  20. Peel
  21. Transfer content of slow cooker bowl to large serving bowl
  22. Add eggs to large serving bowl
  23. Add white cabbage, cilantro and lime to the large serving bowl
  24. Serve
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