BEST Braised Lamb Shanks (Slow Cooker)
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
4
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Calories
464 kcal
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Course
Main Course
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Cuisine
American
BEST Braised Lamb Shanks (Slow Cooker)
Description
To prepare this slow-cooker braised lamb shanks recipe, shanks are first trimmed and patted dry, then seared in olive oil until browned on all sides to develop a caramelized crust. Next, the browned shanks are placed in a slow cooker with diced onion, sliced carrots, and minced garlic seasoned with salt and pepper.
The sauce is made by simmering red wine in the searing pan to reduce, then whisking in cornstarch or a thickener to create a slightly thickened base. This mixture is combined with beef stock, tomato sauce and paste, crushed beef bouillon cubes, fresh rosemary, and bay leaves before being poured into the slow cooker with the meat and vegetables.
Cooking on high for 6 hours breaks down connective tissue rendering the lamb very tender with a rich, savory sauce that melds the earthy tomato and herbs. The slow, moist heat ensures the meat falls off the bone easily. This dish can be served alongside mashed potatoes, polenta, or crusty bread to soak up the sauce.
Leftovers store well in the refrigerator for several days and can be gently reheated without drying out by covering and heating at low power. This recipe’s structure offers flexibility for thickening agents depending on dietary preferences.
Ingredients
- 4 lamb shank trimmed of excess fat (4 to 6 lamb shanks depending on their size
- 2 tablespoons olive oil divided
- 1 white onion diced, large
- 2 carrot peeled and sliced ½-inch thick (if on a keto diet, replace with celery, large
- 6 cloves garlic minced
- coarse salt freshly ground pepper
- black pepper freshly ground pepper
- 1 ½ cups red wine like Carbenet aunignon, Merlot, or Pinot Noir
- 3 tablespoons cornstarch or 6 tablespoon flour (Xanthan gum is the best thickener for a low carb diet and cornstarch makes a great gluten-free thickener, or xanthan gum
- 2 cups beef stock or broth
- 14 oz tomato sauce
- 2 tablespoons tomato paste
- 2 beef bouillon cube crushed
- 1 teaspoon rosemary finely chopped, fresh
- 2 bay leaf
- 2 tablespoons parsley finely chopped, fresh
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.
Notes
- Store leftovers airtight in the refrigerator for up to 4 days to maintain freshness.
- Reheat gently covered in the microwave at 50% power, turning once to preserve tenderness.
- Trim excess fat off shanks before cooking to reduce greasiness in the final dish.
- Use fresh herbs like rosemary for better flavor penetration during slow cooking.
- You may substitute thickening agents (cornstarch, flour, xanthan gum) depending on dietary needs.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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