So glad to hear you enjoyed! And yes indeed, I have it on my 'to do' list to add instructions for oven version as well.

I added a level teaspoonful of salt to the yoghurt sauce, and it was just enough to enhance the flavours without being dominant. Slightly overdid it with the chillies - I had no ground chilli, so used flakes. Pow! Reduced the sauce, and served with pilau rice, and raita... Gosh, it was delicious! Thank goodness for slow cookers! (I'm sure it would be great done in a low oven for a good 3 to 4 hours, though, too, if you don't have a slow cooker...) This is a 'must repeat' dinner party dish, to be sure - steady on the chillies though!

Glad to hear you enjoyed the flavor. I'm afraid the thicker sauce is something that can happen with a slow cooker just by nature of how it cooks, and some of it may depend on your lamb as well as some can be leaner than others. One option is to take the lamb out and set it aside once it is cooked and then reduce the sauce a little on the stove to evaporate off some of the liquid.
And yes, you certainly could marinate the lamb shanks first - certainly if I was cooking on the stove, I would, but given the length of time in the slow cooker I think there's probably less noticeable difference (but it wouldn't hurt if you have time!)

Ps we cook Indian frequently.

So glad to hear you have been enjoying it!

Great! Hope you enjoy.

Amazon fresh is where I get my lamb shanks

It wasn't particularly, just more it would be something you add to taste and I'd suggest you probably don't need much. Hope you enjoy!

Hi, i noticed theres no salt in your recipe, is that on purpose? Im making this now cant wait for the results!

Thanks Paul, glad you found the prep nice and easy. I agree it's perfect for a colder day, hope you enjoy!

Hi Hayley, I'd suggest grinding up a few cashews instead, since they are probably the closest in taste and I think it would be good to still have something for texture and flavor, but maybe use a little less. Hope you enjoy!

I hope you enjoy it Alex! Pan searing the meat before you put it in the slow cooker is generally done for flavor but this dish really doesn't need it as there are so many spices etc. Also it's easy for the yogurt to penetrate and tenderize the meat if it's not seared.

Most of the time I briefly pan sear meat before it goes into the slow cooker. Is there a reason that this step is not included in the instructions? Thanks.

Thank you, I hope you enjoy this one!

Thanks Stef!

Thanks Angie, yes they can be a little harder to find. If you can't get I would use stew meat/shoulder instead as it's going to be slow cooked, you want a less lean cut and using chops would almost be a waste! Hope you manage to try!

Thanks Loretta. I sometimes get lamb shanks in our meat delivery (we get a monthly box) or I also see them now and again at Wholefoods - I usually get them if I see them as you are right, they are not always available, but if there's a meat counter there is a higher chance. Yes the slow cooker does really help intensify the flavor, it's delicious!

Thanks, Tara, it is really tasty!