Slow Cooker Lamb Shanks

Name: Slow Cooker Lamb Shanks
Prep time: 20 min
Cook time: 8 h
Yield: 4 servings
Ingredients: 4 lamb shanks; 1 ½ tablespoon all-purpose flour; 3 tablespoons vegetable oil; 1 onion; 3 carrots; 3 celery sticks; 5 garlic cloves; 2 tablespoons tomato paste; 1 cup dry red wine; 2 cups lamb stock; ¾ teaspoon fine sea salt; ½ teaspoon ground black pepper; 1 teaspoon rosemary; 1 teaspoon thyme; 4 bay leaves; 2 ½ tablespoons cornstarch; 1 teaspoon balsamic vinegar; 1 teaspoon sugar; more fine sea salt and black pepper

User Reviews

4.8

87 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Servings
4 servings
Calories
455 kcal
Course
Main Course
Cuisine
British

Slow Cooker Lamb Shanks

Freya Patterson

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These tender slow cooker lamb shanks are simmered in a rich, flavorful red wine sauce until the meat falls off the bone.

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Ingredients

Servings

4 lamb shanks
1 ½ tablespoon all-purpose flour divided
3 tablespoons vegetable oil divided
1 onion large
3 carrots medium
3 celery sticks
5 garlic cloves
2 tablespoons tomato paste
1 cup dry red wine 250 ml, Note 1
2 cups lamb stock 500 ml, Note 2
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1 teaspoon rosemary
1 teaspoon thyme
4 bay leaves
2 ½ tablespoons cornstarch
1 teaspoon balsamic vinegar
1 teaspoon sugar optional, Note 3
more fine sea salt and black pepper

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Instructions

Season meat: Place the lamb shanks in a large container, sprinkle them with about ½ to 1 tablespoon flour, salt, and pepper, and rub them to coat. Pat gently to remove the excess flour.4 lamb shanks + 1 ½ tablespoon all-purpose flour + salt + pepper
Brown lamb shanks: Heat 2 tablespoons of the oil in a large pan. Brown the meat on all sides; it will take about 10 minutes. Turn them often to make sure that all the sides are nicely colored. Transfer the meat to the slow cooker.
Chop the vegetables while the meat browns. Finely chop the onion and the garlic. Peel and cut the carrots at an angle into relatively larger pieces, and cut the celery sticks into small pieces.1 onion + 3 carrots + 3 celery sticks + 5 garlic cloves
Brown vegetables: Add another tablespoon of oil to the pan. Brown the vegetables for about 3 minutes, stirring often. Add tomato paste and about ½ tablespoon flour (you can use the leftover flour from flouring the shanks). Stir well.1 tablespoon of the oil + 2 tablespoons tomato paste + ½ tablespoon flour
Add liquids: Pour in the red wine and stir well for about one minute. Add the stock, fine sea salt, black pepper, rosemary, thyme, and bay leaves. Pour the liquid into the slow cooker over the meat.1 cup dry red wine/ 250 ml + 2 cups lamb stock / 500 ml + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon rosemary + 1 teaspoon thyme + 4 bay leaves
Cook on high for 4 hours or on low for 8 hours.
Check: Make sure that the meat is tender. Check with a fork; you should be able to pull the meat off the bone easily. If they are not quite there yet, give them another 30 minutes, then check again until they are as tender as possible. Remove the meat pieces from the crockpot with a slotted spoon. Keep warm until you make the sauce.
Cornstarch slurry: Pour the contents of the slow cooker into a large pan. Whisk the cornstarch with a bit of cold water in a small bowl until you have a thick yet pourable paste.2 ½ tablespoons cornstarch
Thicken gravy: Once the sauce starts to boil gently, start whisking in the cornstarch mixture. Stir well and let bubble gently until the sauce thickens to the desired consistency; it should take 2-4 minutes.
Adjust the taste with salt, pepper, balsamic vinegar, and sugar (if necessary, see Note 3).1 teaspoon balsamic vinegar + 1 teaspoon sugar + more fine sea salt and black pepper

Notes

Choice of wine: Medium range price, full-bodied red wine. It should be a good quality brand, but it doesn’t have to be super expensive. I tend to buy something that costs between 5 and 10 euros (6-10 dollars).
Stock: You can replace the lamb stock with beef or chicken stock.
Sugar is not always necessary; it depends on the wine's acidity. Only add it if you think the sauce needs it.

Nutrition Information

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Serving 1lamb shank Calories 455kcal (23%) Carbohydrates 20g (7%) Protein 43g (86%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 127mg (42%) Sodium 856mg (36%) Potassium 741mg (21%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 7814IU (156%) Vitamin C 9mg (10%) Calcium 54mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 455 kcal

% Daily Value*

Serving	1lamb shank
Calories	455kcal	23%
Carbohydrates	20g	7%
Protein	43g	86%
Fat	17g	26%
Saturated Fat	4g	20%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	127mg	42%
Sodium	856mg	36%
Potassium	741mg	16%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	7814IU	156%
Vitamin C	9mg	10%
Calcium	54mg	5%
Iron	4mg	22%