Slow Cooker Lamb Shanks
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
8 hrs
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Servings
4 servings
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Calories
455 kcal
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Course
Main Course
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Cuisine
British
Slow Cooker Lamb Shanks
Description
The Slow Cooker Lamb Shanks recipe begins by seasoning the lamb with flour, salt, and pepper before browning it on all sides to develop a flavorful crust. Meanwhile, vegetables such as onion, carrot, celery, and garlic are finely chopped and browned with tomato paste to build the base of the sauce. Red wine and lamb stock add depth, while rosemary, thyme, and bay leaves lend an herbal aroma during the slow cooking. Towards the end, cornstarch thickens the sauce, and balsamic vinegar adds a subtle brightness to balance the richness.
Cooking the shanks slowly tenderizes the meat until it falls off the bone, soaking up the savory liquid and softened vegetables. This method transforms tougher cuts into a succulent main course ideal for serving alongside mashed potatoes, polenta, or root vegetables, making a fulfilling meal especially in cooler weather.
For best results, use a medium-priced, full-bodied dry red wine. Lamb stock can be replaced with beef or chicken stock if necessary. The addition of sugar is optional, depending on the acidity of the wine, to balance the sauce's flavor profile.
Ingredients
- 4 lamb shank
- 1 ½ tablespoon all-purpose flour divided
- 3 tablespoons vegetable oil divided
- 1 onion large
- 3 carrot medium
- 3 celery sticks
- 5 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine 250 ml, Note 1, dry
- 2 cups lamb stock 500 ml, Note 2
- ¾ teaspoon salt fine sea salt
- ½ teaspoon black pepper ground
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 4 bay leaf
- 2 ½ tablespoons cornstarch
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar optional, Note 3
- sea salt more, fine
- black pepper more, fine
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
- Choose a medium-priced dry red wine for the sauce, aiming for balanced acidity without requiring adjustment.
- Lamb stock can be substituted with beef or chicken stock as needed.
- Add sugar only if you find the sauce too acidic after cooking, to adjust flavor balance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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