This is such a warming winter meal. Perfect to put in the slow cooker in the morning and forget about for the rest of the day. The lamb shanks are melt in your mouth with a lovely curry flavour without being too intense so the whole family can enjoy. I really love lamb shanks and the tasty, tender meat you het when you slow cook them
Heat one tablespoon of the ghee/oil in a heavy based pot over a medium heat. Add the lamb shanks, season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes until golden-brown on both sides. Remove the lamb from the pan and set aside. You may need to do this in two lots.
Heat the remaining oil in the pot the chicken was cooked in and fry the onion, garlic, and chilli for 2-3 minutes, or until softened. Add the spices, stock and coconut milk cook for a further 2-3 minutes.
Place the lamb back into a slow cooker and cook on low for 6 hours. Alternatively, add the lamb to the pot and cook for 2-3 hours on a low heat, on the stove until the lamb falls off the bone. Add the silverbeet and broccolini and cook for a further 4 minutes