BEST Braised Lamb Shanks (Slow Cooker)

Name: BEST Braised Lamb Shanks (Slow Cooker)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 serving
Ingredients: 4 lamb shanks; 2 tablespoons olive oil; 1 large white onion; 2 large carrots; 6 cloves garlic; Coarse salt and freshly ground pepper; 1 ½ cups red wine; 3 tablespoons cornstarch or xanthan gum; 2 cups beef stock; 14 oz tomato sauce; 2 tablespoons tomato paste; 2 beef bouillon cubes; 1 teaspoon fresh Rosemary; 2 bay leaves; 2 tablespoons fresh parsley

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
4
Calories
464 kcal
Course
Main Course
Cuisine
American

BEST Braised Lamb Shanks (Slow Cooker)

Soren Pugh

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Braised Lamb Shanks in the slow cooker are beautifully seared and then cooked low and slow in a rich red wine sauce until falling-off-the-bone tender and flavorful. They make one of those easy dinner ideas for Easter or any other occasion and can be paired with mashed potatoes or cauliflower mash and peas.

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Ingredients

Servings

4   lamb shanks  trimmed of excess fat (4 to 6 lamb shanks depending on their size)
2   tablespoons  olive oil  divided
1  large white onion  diced
2  large carrots  peeled and sliced ½-inch thick (if on a keto diet, replace with celery)
6  cloves  garlic  minced
Coarse salt and freshly ground pepper
1 ½  cups  red wine like Carbenet aunignon, Merlot, or Pinot Noir
3 tablespoons cornstarch or xanthan gum or 6 tablespoon flour (Xanthan gum is the best thickener for a low carb diet and cornstarch makes a great gluten-free thickener).
2  cups  beef stock or broth
14  oz tomato sauce
2  tablespoons  tomato paste
2  beef bouillon cubes   crushed
1  teaspoon  fresh Rosemary  finely chopped
2  bay leaves
2  tablespoons  fresh parsley finely chopped

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Instructions

Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with paper towel.
Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan!
Cook: Transfer them to a 6-quart slow cooker bowl.Add in the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine. Reserve!
Make the sauce: In the same pan that you seared the shanks, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Then add 1 tablespoon of cornstarch or xanthan gum (or 2 tablespoon flour) slowly, whisking constantly, until no lumps are found. Let it reduce and thicken slightly, then pour it into the slow cooker along with the beef stock,  tomato sauce, tomato paste, bullion,  rosemary, and bay leaves.
Mix well to combine the ingredients. Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall apart tender.
Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
Thicken the sauce: Transfer the sauce to the pan that you seared the shanks and turn on the heat to medium-low. In a small bowl, whisk 2 tablespoons of cornstarch or xanthan gum (or 4 tablespoon of flour) with ¼ cup of the sauce from the pan until completely dissolved.
Pour the mixture into the pan, whisking quickly until completely smooth. The sauce must simmer for 4-5 minutes, or until thickened to desired consistency.
Serve: Garnish with chopped parley and serve over mashed potatoes/cauliflower and a side of steamed peas.

Equipments used:

Notes

Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat braised lamb shanks gently, covered, in the microwave on 50% power, turning midway through reheating.

Nutrition Information

Show Details

Calories 464kcal (23%) Carbohydrates 23g (8%) Protein 44g (88%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 127mg (42%) Sodium 1469mg (61%) Potassium 1374mg (39%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 6302IU (126%) Vitamin C 23mg (26%) Calcium 84mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 464 kcal

% Daily Value*

Calories	464kcal	23%
Carbohydrates	23g	8%
Protein	44g	88%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	127mg	42%
Sodium	1469mg	61%
Potassium	1374mg	29%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	6302IU	126%
Vitamin C	23mg	26%
Calcium	84mg	8%
Iron	6mg	33%