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BEST Braised Lamb Shanks (Slow Cooker)
5 from 14 votes

BEST Braised Lamb Shanks (Slow Cooker)

BEST Braised Lamb Shanks use slow cooking to yield tender meat infused with a rich sauce of red wine, tomato, herbs, and spices. Searing the shanks before slow cooking builds depth of flavor, while carrots, onions, and garlic add sweetness and aroma. The sauce thickens slightly during cooking resulting in a hearty, comforting dish that pairs well with hearty sides.

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

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

    Cup of Yum
  1. Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with paper towel.
  2. 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!
  3. 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!
  4. 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.
  5. 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.
  6. Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 464

% 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.