First, place the lamb shanks in a deep skillet or saucepan. Next, add the water (1 cup), coconut oil, curry powder, and salt. Bring to a boil over medium heat, and then reduce heat to medium-low. Cover and simmer for about 1 1/2 hours, or until the meat easily falls off the bone. Turn the lamb shanks as needed to prevent burning.
Once cooked, transfer the shanks to a serving plate.
To make the gravy, first mix together chickpea flour and water (1/2 cup) with an immersion blender to create a slurry. Then add the slurry to the leftover cooking liquid in the skillet and cook over medium heat for 3 to 5 minutes.
Finally, pour the gravy over the lamb shanks, garnish, and serve!