This lamb shank recipe was initially given to me as a family favourite from a mate at work. I've prepared it in a slow cooker and made it as easy as possible to prepare. It has a fantastic flavour and the meat just falls off the bone. I have made this in the oven as well and doubled the quantities for four people and it tasted just as good, only everybody went in for seconds and there were no leftovers.
If you don't have a slow cooker, simply make this recipe on the hob in a big pot. Cook for 3 to 4 hours at a gentle simmer.
Altered ingredient amounts. Oh, yes - I altered alot! I added 1 tsp chopped chillies, 1 tbsp of garam masala, an extra tin of tomatoes, fresh cherry tomatoes & I left out the carrots and mushrooms ( I just couldn't add them to a rogan josh!) - 26 Apr 2009
By far the blandest curry recipe I've ever eaten. The addition of fresh chilis, more salt and garam masala couldn't save it. The predominant flavour is lamb, with tomato following, and the spices are grossly underpowered for the quantity made. - 26 Sep 2010
Altered ingredient amounts. Added two chopped fresh chilis, and 1.5 tsp of garam masala, then salt to taste on the plate. It was still very bland, tasting more like a creamy lamb and tomato stew than a curry. - 26 Sep 2010