Sri Lankan Lamb Shank Curry

The first time I encountered Sri Lankan curry was at a tiny family-run restaurant in Colombo, where the chef's grandmother hovered over a massive copper pot, stirring with a weathered wooden spoon. She insisted the secret wasn't in the spice blend itself but in taking your time letting each ingredient bloom before adding the next. That afternoon changed everything I thought I knew about slow cooking.

I made this curry for my father's birthday dinner during a particularly rainy November, and something magical happened in the kitchen. The aroma of roasting spices and coconut milk had everyone gathering around the stove, sneaking tastes and asking questions long before the food was ready. That night turned into a four-hour feast that nobody wanted to end.

Ingredients

• 4 lamb shanks: Choose meaty ones with good marbling, as the fat renders down and creates incredible richness
• 2 large onions: Slice them thin and patientely golden them longer than you think necessary
• 4 cloves garlic and 1 thumb ginger: Grate the ginger to release its oils and mince the garlic until nearly paste-like
• 2 tbsp Sri Lankan curry powder: Toast this briefly in a dry pan first to wake up the essential oils
• 1 tsp black mustard seeds and fenugreek seeds: These will pop when hot, signalling the base is ready for aromatics
• 400 ml full-fat coconut milk: Don't skimp here, the fat content carries all those deep spice flavors
• 250 ml lamb or beef stock: Homemade makes a noticeable difference if you have it
• 1 tbsp tamarind paste: This subtle sour note balances the richness and brings everything together

Instructions

Wake up the spices:

Heat your oil until it shimmers, then add the mustard and fenugreek seeds, listening for that satisfying pop that tells you they're ready

Build your flavor base:

Add onions, garlic, ginger, green chilies, and curry leaves, cooking until onions turn deep gold and the kitchen fills with an incredible aroma

Bloom the ground spices:

Stir in your curry powder, coriander, cumin, turmeric, cinnamon, cloves, and chili powder, letting them toast for just a minute until impossibly fragrant

Seal in the goodness:

Add lamb shanks, turning them until they're browned on every side, which creates depth that slow cooking alone can't achieve

Let it work its magic:

Pour in coconut milk, stock, tamarind paste, salt, and pepper, then bring everything to a gentle bubble before lowering the heat

Trust the process:

Cover and simmer for 2 to 2.5 hours, turning shanks occasionally, until the meat yields easily to a fork and the sauce has thickened beautifully

Pin it

This dish has become my go-to for Sunday dinners, especially during colder months when something hearty and fragrant feels like exactly what everyone needs. Last winter, my neighbor smelled it cooking from across the driveway and showed up with rice, claiming her nose led her there.

Getting the Rice Right

Steamed basmati or jasmine rice works beautifully here, but try cooking the rice with a cinnamon stick and a few cardamom pods for extra aromatic appeal. The subtle perfume complements the curry without competing with its bold flavors.

Traditional Touches

Serve alongside coconut sambal, a simple condiment of fresh coconut, chilies, lime juice, and salt that adds crunch and brightness to every bite. Pickled onions work equally well if coconut feels too ambitious for a weeknight.

Timing Your Curry

The two hour simmer might feel long, but it's absolutely essential for achieving that falling-apart tenderness that makes Sri Lankan lamb shank curry so unforgettable. Use this time to prepare sides or simply enjoy the transformative aromas filling your home.

• Start checking for doneness at the 2 hour mark by inserting a fork into the thickest part of the meat
• If the sauce thickens too much before the lamb is tender, add a splash more water or stock
• Let the curry rest for 15 minutes off the heat before serving to let flavors settle and redistribute

Pin it

This curry has a way of bringing people together, turning an ordinary dinner into something that feels like a celebration around a shared table.

Recipe Q&A

→ How long should I cook the lamb shanks?

Simmer the lamb shanks gently for 2 to 2.5 hours over low heat. The meat is ready when it's fork-tender and easily pulls away from the bone.

→ Can I make this curry in a slow cooker?

Yes. Brown the shanks and prepare the sauce on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until tender.

→ What can I substitute for Sri Lankan curry powder?

Madras curry powder works well as a substitute. For a more authentic flavor, look for roasted curry powder or add extra cinnamon and cardamom to your blend.

→ Is this curry very spicy?

The curry has moderate heat from green chilies and chili powder. Adjust the amount of chilies or omit the chili powder for a milder version. The coconut milk helps balance the spice.

→ What should I serve with this curry?

Steamed basmati rice is the classic accompaniment. You can also serve with roti, naan bread, or coconut sambal for a traditional Sri Lankan touch.

→ Can I use other cuts of lamb?

Beef short ribs are an excellent alternative and cook similarly. Shoulder or leg of lamb cut into chunks also work well, though cooking time may be slightly shorter.