Set your slow cooker to low or preheat the oven to 130oC.
In a large pot, over a medium to high heat, heat 1 tbsp coconut oil or butter for 1 minute with the paprika.
Add the onion and a pinch of salt and sauté for 5 minutes.
Add the chilli and cook for a further minute.
Throw in the drained chickpeas and cook, stirring for another minute.
Add the tomatoes, tomato purée and thyme and let everything cook for 5 minutes more.
In a large frying pan, heat the remaining coconut oil or butter and brown the lamb shanks all over for 1 minute before adding them to the tomato and chickpea mixture.
Put everything in the slow cooker or oven and cook for around 4 hours.
Serve with fresh coriander and dollops of yoghurt.