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Crock Pot Tender Braised Lamb Shank Recipe

This slow cooker recipe for Greek lamb shanks is a must-try for any meat lover. Lamb shanks cooked low and slow in a tomato and red wine sauce until fall-off-the-bone tender and full of flavor. This easy lamb shank recipe is the perfect dish for a special dinner or cozy night in.

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Servings: 6
Calories: 268 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the lamb
  • 4 large lamb shanks or 6 smaller ones
  • 2 tbsp extra virgin olive oil , plus more as needed
  • 1 ½ tsp salt , Kosher salt or Maldon sea salt flakes
  • 1 tsp black pepper , freshly ground
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp allspice
  • 4 large shallots , peeled and sliced
  • 2 celery stalks , finely diced
  • 5 carrots , peeled and cut into chunky pieces
  • 5 cloves garlic , sliced or minced
  • 14 oz (400g) can peeled plum tomatoes , roughly chopped
  • 1 tbsp tomato paste (optional)
  • 1 tbsp Worcestershire sauce 
  • ½ cup (250ml) red wine , Cabernet Sauvignon or Merlot
  • 1 cup (250ml) beef broth , or chicken broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 cinnamon stick
To Serve
  • 3 tbsp parsley chopped
  • red pepper flakes

Instructions

    Cup of Yum
  1. Take the lamb out of the refrigerator for 30 minutes to bring to room temperature. If the shanks are covered with a thin white membrane (this is called silver skin), insert the tip of a knife to loosen it and peel it off before cooking or slice it off close to the meat, with the grain, to remove it.
  2. Drizzle the lamb shanks with olive oil and season liberally with salt and pepper. Sprinkle with the paprika, cumin and all spice on both sides.
  3. Heat the olive oil in a large skillet or directly in your slow cooker if it has a searing function. Brown the lamb, in batches if necessary, until nicely colored on all sides. Transfer to a plate and set aside.
  4. Deglaze the slow cooker or skillet with a tiny splash of red wine, scraping the fond (browned bits) loose with your wooden spoon. Add a little olive oil and sauté the shallots, celery, carrots and garlic for a 5-7 minutes, stirring often.
  5. Add the tomatoes, tomato paste if using, Worcestershire sauce, sugar, broth, remaining red wine, herbs, cinnamon and bay leaves.
  6. Add the lamb shanks to the crock pot, submerging in the liquid as much as possible. Cover and cook on the LOW setting for 8-10 hours (or overnight) or the HIGH setting for 6-8 hours or until the lamb is completely tender when pierced with a knife.
  7. Use a slotted spoon to remove the lamb and most of the carrots from the slow cooker – be careful as it will be fall-apart tender! Discard the bay leaves, cinnamon stick and spend herbs (or their stalks) and partially blend the sauce with an immersion blender (optional).
  8. Check the sauce and add salt and pepper as needed. Serve the lamb shanks and carrots over mashed potatoes, orzo, rice or couscous with plenty of the sauce spooned over. Garnish with chopped parsley and red pepper flakes and serve immediately.

Notes

  • If you wish to cook this recipe in the oven, brown the lamb and sauté the vegetables in a large Dutch Oven. Add the remaining ingredients but use 3 cups of broth. Cover with a tight fitting lid and transfer to a 350°F (180°C) preheated oven. Cook for 2 1/2 – 3 hours or until the lamb is completely tender.
  • Dilute 1 tbsp of cornstarch (cornflour) in 2 tbsp cold water to make a slurry. Add to the sauce and heat through to thicken it, if needed.

Nutrition Information

Calories 268kcal (13%) Carbohydrates 14g (5%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 85mg (28%) Sodium 919mg (38%) Potassium 856mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 9196IU (184%) Vitamin C 16mg (18%) Calcium 86mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 268

% Daily Value*

Calories 268kcal 13%
Carbohydrates 14g 5%
Protein 29g 58%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 85mg 28%
Sodium 919mg 38%
Potassium 856mg 18%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 9196IU 184%
Vitamin C 16mg 18%
Calcium 86mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.