Double this recipe for leftovers the next day (4 lamb shanks total)
- 2 lamb shanks
- 1 onion, chopped
- 1 tsp ginger
- 1 tsp turmeric powder
- 1 tsp cumin
- 1 tsp sea salt
- 1-2 Tbsp water
- Sprinkle lamb shanks with sea salt.
- Heat skillet with a little lard or coconut oil and brown the sides of the lamb before placing in crockpot.
- Brown onion slices in hot pan with ginger, turmeric and cumin and a little water (1-2Tbls).
- Add to the crockpot. Cook on low for 6-8 hrs until tender.