Put the frozen spinach in the slow cooker. Plug the cooker in and set it to 8 hours on low.
Add the spices and the coconut milk to the spinach in the cooker.
In an hour or so, when the spinach is defrosted and cooked down a bit, give the spinach and spices a stir. Then prepare the lamb shanks.
Put the lamb shanks in a bowl and mix with flour of your choice to cover.
Heat a pan with a thin layer of oil, and brown the shanks in batches. Cook for approximately 2 min per side (I rested the shanks that I cooked on 3 sides each, so each shank took ~6 min to brown).
Add the browned lamb shanks to the slow cooker. Cook until the meat is tender and falling off the bones.
Add more salt to taste, cook up some rice to go with it and enjoy!