Easy Slow Cooker Lamb Shanks
User Reviews
4.7
78 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
-
Total Time
8 hrs 30 mins
-
Servings
4
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Calories
223 kcal
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Course
Main Course
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Cuisine
British
Easy Slow Cooker Lamb Shanks
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These Slow Cooker Lamb Shanks are braised in a rich red wine sauce until succulent and amazingly meltingly tender! This is such an easy lamb shank recipe that produces drool-worthy results.
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Ingredients
For the sauce
- 1 large onion , finely diced
- 3 celery ribs , finely diced
- 15 baby carrots , whole or 3 large ones, diced
- 3 garlic cloves
- sprig fresh rosemary
- 1 beef stock cube crumbled (Oxo)
- 2 tbsp redcurrant jam (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 480 ml (2 cups) red wine
For the lamb
- 1 large hind shank , 1kg (2+ pounds) or 4 foreshanks
- 1 tsp sea salt
- 1 tsp black pepper (freshly ground)
Optional
- Olive oil to brown lamb and vegetables (see notes)
- 2 tbsp redcurrant jam or olive oil
- 1 tbsp cornflour diluted in cold water , to thicken sauce if needed
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Instructions
- Add all the ingredients listed under sauce in your slow cooker and stir together.
- Place the lamb shank (s) on top and season. Push down into the liquid if possible.
- Cover and cook on the low setting for up to 8 hours for smaller shanks and up to 12 or longer for a large shank, such as the one I cooked.
- Use a slotted spoon to gently remove the lamb from the cooker. Brush with jam or olive oil and place under a hot broiler (grill) for a couple of minutes per side to brown the skin. Rest the lamb, loosely covered, while you prepare the sauce.
- Discard the bay leaves and use tongs to pick out the carrots to serve with the meat. Use a stick blender to blitz the contents of your slow cooker. Strain this into a saucepan (discarding any solids).
- Simmer for 10-15 minutes or until slightly reduced, adding the cornflour slurry if needed to thicken the sauce. Season to taste.
- Serve the lamb over mashed potatoes with the carrots on the side and plenty of the rich sauce. Yummy!
Equipments used:
Notes
- If you have time, browning the lamb and vegetables before adding to the slow cooker will add a lot of flavour.
- Season the lamb and brown on all sides in olive oil on a hot skillet / casserole then set aside.
- Add a splash of water or wine to deglaze the pan, scraping any browned sticky bits with the back of a spoon.
- Add more oil, reduce the heat and cook the onion, celery and carrots for 5-10 minutes, stirring, until slightly softened.
- Transfer the vegetables to the slow cooker, add all remaining ingredients, top with the lamb and cook as above.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
32mg
(11%)
Sodium
963mg
(40%)
Potassium
507mg
(14%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
5316IU
(106%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 963mg | 40% |
| Potassium | 507mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 5316IU | 106% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
78 reviews
Excellent
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