Easy Slow Cooker Lamb Shanks
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
-
Total Time
8 hrs 30 mins
-
Servings
4
-
Calories
223 kcal
-
Course
Main Course
-
Cuisine
British
Easy Slow Cooker Lamb Shanks
Description
This recipe combines lamb shanks with onion, celery, carrots, garlic, rosemary, beef stock, red wine, tomato paste, Worcestershire sauce, bay leaves, and optional redcurrant jam in a slow cooker. The ingredients form a flavorful braising liquid that slowly cooks the meat to fork-tenderness over several hours on low heat.
After cooking, the lamb is removed and optionally browned under a broiler with jam or olive oil for a caramelized finish. The vegetables are strained and used as a side. The sauce is pureed and reduced on the stovetop, thickened with a cornflour slurry if desired, and seasoned to taste.
The dish pairs well with mashed potatoes to soak up the rich sauce and roasted or stewed carrots for texture and sweetness. The combination of slow cooking, searing, and sauce reduction develops complex flavors and a tender texture.
Notes recommend browning the lamb and vegetables before placing them in the slow cooker to deepen flavor. Deglazing the pan with water or wine and gently cooking the vegetables before adding them helps build a richer base for the sauce.
Ingredients
For the sauce
- 1 onion finely diced, large
- 3 celery finely diced, ribs
- 15 carrot whole or 3 large ones, diced, baby
- 3 garlic cloves
- rosemary fresh sprig
- 1 beef stock cube Oxo, crumbled
- 2 tbsp redcurrant jam (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaf
- 480 ml red wine
For the lamb
- 1 hind shank 1kg (2+ pounds) or 4 foreshanks, large
- 1 tsp salt sea salt
- 1 tsp black pepper (freshly ground)
Optional
- olive oil see notes, to brown lamb and vegetables
- 2 tbsp redcurrant jam or olive oil
- 1 tbsp cornflour to thicken sauce if needed, diluted in cold water
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!
Notes
- Browning the lamb shanks and vegetables before slow cooking enhances flavor; sear the lamb on all sides in olive oil over high heat.
- After searing, deglaze the pan with water or wine, scraping browned bits to incorporate flavor before adding vegetables.
- Sauté the onion, celery, and carrot in the same pan until slightly softened before transferring to the slow cooker.
- For a thicker sauce, mix cornflour with cold water to create a slurry and add during the final simmer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
