Rogan Josh, Lamb Shanks Recipe -
Rogan Josh, Lamb Shanks Recipe
  • READY IN 8+ hrs

Rogan Josh, Lamb Shanks

Recipe by  

"This lamb shank recipe was initially given to me as a family favorite from a work buddy. 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 4 people and it tasted just as good, only everybody went in for seconds and there were no leftovers."

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Ingredients Edit and Save

Original recipe makes 2 substantial servings Change Servings
  • PREP

    40 mins
  • COOK

    8 hrs

    8 hrs 40 mins


  1. Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste.
  2. Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture.
  3. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce.
  4. Cover and cook in the slow cooker on High for 8 hours.
Kitchen-Friendly View


  • If cooking in the oven, bake at 350 degrees F (175 degrees C) in a covered dish for 2 1/2 hours.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2008

this was very good, nothing at all like the rogan josh you get at an indian restraunt but the sauce was incredible... i used lamb steaks instead of shanks because i didnt have any shanks and the meat itself wasnt that great but thats definitely not because of the recipe.. it was just full of fat and bones... next time i will use either lamb shanks or a big lump of beef.... definitely making this again... great flavor and it smells incredible when its cooking

Most Helpful Critical Review
Apr 28, 2009

I altered the recipe 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!) I don't have a slow cooker so I browned the lamb shank & then added the sauce & veg - simmered it for 4 hours & the meat fell off the bone. I kept the potatoes large and it took this length of time to cook them perfectly. We enjoyed it with these changes.


24 Ratings

Jun 17, 2008

Just a tip(s) for the person who thought the lamb was too greasy. --Brown the lamb shanks well before placing in tomato mixture. Browning helps melt excess fat and enhances the flavor. --When done cooking, cool and refrigerate overnight. Skim the excess fat from the surface, then reheat. It tastes even better the second day. Love the spice combo. It really makes the dish sing.

Dec 24, 2007

Confession: I gathered most of the ingredients for this at the grocery store before I arrived at the lamb section and balked at the prices (yes, I'm a lamb newbie). So, I made the recipe with 12 lbs. (triple batch) of beef short ribs instead for my family today (Christmas Eve). They loved it! Amazing how the ingredients still result in a very down-home midwestern beef stew impression. Nice, rich blend of flavors! Good "bad weather trapped indoors" food. :) Space caveat, though: took me 2 crock pots plus 1 pot on the stove (to accomodate the potatoes) to make the triple batch. Will definitely make this again! Reheats nicely with a little mozzarella and/or provolone on top.

Sep 29, 2007

After scanning this recipe I made changes according to what I had in the fridge (no carrots and no mushrooms). I have to say, this meal tastes fantastic. I think it's because of the spice combination and the slow cooking. Normally my husband doesn't like slow cooker meals but he rated this A+ - I highly recommend this recipe.

Sep 10, 2007

This is an awsome recipe. My 9 year old even loved it. Tasted a lot like beef stew. No "gamey" lamb flavor to it. I used fresh red new potatoes and baby carrots. I also substituted the whole cardamom with 1/8 teaspoon ground cardamom since I had none whole. Excellent use of lamb shanks if you don't know what to do with them!!! Thanks!

May 04, 2010

Very tender meat and savory sauce. I am sensitive to all milk products so I used non-dairy 'sour cream.'

Mar 15, 2008

This got 4 stars because my husband gives it 3 1/2 and I give it 4 1/2... Very easy to prepare provided you have the spices on hand. It was hard for me to imagine how this would taste but it comes together very nicely and you don't end up with any one of the flavors overpowering the others. I have a hard time imagining the person who wouldn't like this. The "broth" would also be great with beef, or I could even see it with a heavier fish, like salmon. We cooked this in a dutch oven for 3 hours at 350 degrees and it was perfect. We used two concentrated broth pouches instead of the bullion just out of preference. Otherwise we followed the recipe just as it is. Thanks for sharing this recipe!


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  • Calories
  • 811 kcal
  • 41%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 38.2 g
  • 59%
  • Fiber
  • 11.1 g
  • 45%
  • Protein
  • 51.2 g
  • 102%
  • Sodium
  • 2378 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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