Whenever I need a meal that feels like a warm hug, I turn to Slow Cooker Lamb Shank Vindaloo. The lamb slowly cooks until it’s fall-apart tender, soaking up a marinade bursting with spices and a tangy kick. The rich, velvety sauce wraps every bite in bold, comforting flavors.

This recipe is perfect for feeding a crowd or meal-prepping for the week. Serve it over fluffy rice with a side of cool, minty raita, and don’t forget a sprinkle of fresh mint for a little extra freshness. It’s the kind of dish that warms both your belly and your soul.

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Recipe Ingredients

• 185 ml (6 fl oz or ¾ cup) of white vinegar
• 2–3 teaspoons of chili powder
• 3 teaspoons of ground cumin
• 3 teaspoons of ground coriander
• ½ teaspoon of ground cloves
• ¾ teaspoon of ground cinnamon
• 1½ teaspoons of ground paprika
• 1½ teaspoons of mustard powder
• 3 teaspoons of salt
• 3 teaspoons of raw sugar
• 6 garlic cloves, minced
• 3 teaspoons of finely grated ginger
• 4 lamb shanks, each around 350 g (12 oz)
• 2 tablespoons of rice bran oil or grapeseed oil
• Basmati rice, to serve
• Cucumber and mint raita, to serve
• Fresh mint leaves, to garnish

How To Make Slow Cooker Lamb Shank Vindaloo

1. Prepare the Marinade: Combine the vinegar, chili powder, ground cumin, ground coriander, ground cloves, ground cinnamon, ground paprika, mustard powder, salt, raw sugar, minced garlic, and grated ginger in the slow cooker. Stir the mixture thoroughly until all the spices dissolve into the vinegar.
2. Marinate the Lamb Shanks: Add the lamb shanks to the slow cooker and rub the spice mixture over them evenly. Ensure each shank is fully coated for maximum flavor penetration while cooking.
3. Brown the Lamb Shanks: Heat the rice bran oil or grapeseed oil in a large frying pan over medium-high heat. Sear the lamb shanks on all sides for about 5 minutes until golden and caramelized, then transfer them to the slow cooker.
4. Slow Cook the Lamb: Set the slow cooker to low and allow the lamb shanks to cook gently for 8 hours. The meat should become tender enough to fall off the bone and infused with the rich vindaloo flavors.
5. Prepare the Accompaniments: Cook the basmati rice according to the package instructions while the lamb is finishing in the slow cooker. Whip up a quick cucumber and mint raita for a cool and creamy side dish.
6. Serve and Garnish: Serve the tender lamb shanks over a bed of basmati rice, spooning some of the flavorful juices from the slow cooker on top. Add a dollop of raita on the side and garnish with fresh mint leaves before serving.

Recipe Tips

• Browning for Extra Flavor: Always brown the lamb shanks before slow cooking to seal in juices and enhance the dish’s depth and richness. A golden sear makes the final flavor much bolder.
• Adjusting Spice Levels: Control the heat by reducing chili powder or using a milder variety. For a hotter kick, add fresh chopped chilies to the marinade before cooking.
• Adding Vegetables: For a heartier meal, add carrots, potatoes, or even bell peppers during the last two hours of slow cooking. They’ll absorb the spices beautifully.
• Thickening the Sauce: If the sauce feels too thin, transfer it to a pot and simmer for 5 minutes on the stove. You can also stir in a cornstarch slurry.
• Using Different Cuts of Meat: If lamb shanks are unavailable, use bone-in lamb shoulder or even beef short ribs. Adjust the cooking time based on the cut’s thickness.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Northern Chinese Lamb
• Slow Cooker Middle Eastern Pulled Lamb
• Slow Cooker Irish Lamb, Barley and Potato Stew
• Sticky Spiced Lamb Shanks