Slow Cooker Garam Masala Lamb Shank Curry

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender lamb shanks simmered low and slow in a fragrant garam masala-spiced tomato gravy, perfect for a comforting meal. This Indian-inspired slow-cooker recipe, ready in about 500 minutes, pairs lamb shanks, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 6 cloves, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 28 oz can crushed tomatoes
• 1/2 cup plain yogurt
• 1 cup water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 lamb shanks and brown on all sides for about 8 minutes until golden and sealed, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large finely chopped yellow onion, 6 minced garlic cloves, and 2 tbsp grated fresh ginger. Sauté over medium heat for 5 minutes until the onion is soft and fragrant.
3. Step 3: Stir in 2 tbsp garam masala, 1 tbsp ground cumin, 1 tbsp ground coriander, and 1 tsp turmeric powder; cook for 1 minute until aromatic.
4. Step 4: Add 28 oz crushed tomatoes, 1/2 cup plain yogurt, 1 cup water, 1 1/2 tsp salt, and 1 tsp black pepper to the skillet. Bring to a simmer, then pour the sauce over the lamb shanks in the slow cooker.
5. Step 5: Cover and cook on low for 6-8 hours until the lamb is tender and falling off the bone.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.