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Photo of Tibetan-style lamb shank and potato curry by WW

Tibetan-style lamb shank and potato curry

6 - 8
PersonalPoints™ per serving
Total Time
4 hr 5 min
20 min
3 hr 45 min
Combine ingredients from different cuisines in the slow-cooker to create a true winter warmer. With rustic veggies and spices, this tender creation is served with steamed cabbage for some added crunch.


Lean lamb shank

480 g, (Buy 4 x 150g)


400 g, cut into wedges

Brown onion

2 medium, thinly sliced


1 medium, chopped


1 stick(s), chopped


2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Chilli powder

¼ tsp

Ground turmeric

¼ tsp

Curry powder

1 tsp

Dried bay leaf

2 whole

Cinnamon quill

1 whole

Star anise

1 individual

Tomato paste

1 tbs


3 medium, ripe, roughly chopped

Chicken stock

¾ cup(s), (185ml)

Oil spray

1 x 3 second spray(s)


  1. Spray a non-stick frying pan with oil and heat over medium-high heat. Cook shanks, turning, for 3–4 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker. Top with potato.
  2. Cook onion, carrot and celery in same pan, stirring, for 5 minutes or until onion has softened. Add garlic, ginger, chilli, turmeric, curry powder, bay leaves, cinnamon and star anise and cook, stirring, for 1 minute or until fragrant. Stir in tomato paste, tomatoes and stock and bring to the boil. Spoon tomato mixture over shanks and potatoes.
  3. Cook, covered, on low for 7 hours (or high for 3½ hours). Discard bay leaves, star anise and cinnamon. Serve.


SERVING SUGGESTION: Steamed cabbage wedges.TIP: ON THE STOVETOP If you don’t have a slow cooker, cook curry in a large covered saucepan over low heat for 2–3 hours or until tender. Add potatoes for last 30 minutes of cooking.