Slow Cooker Lamb Shanks
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs 15 mins
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Total Time
4 hrs 25 mins
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Servings
4 servings
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Calories
377 kcal
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Course
Main Course
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Cuisine
Greek
Slow Cooker Lamb Shanks
Description
Slow Cooker Lamb Shanks involves seasoning four small lamb shanks with a blend of garlic powder, cumin, rosemary, salt, and black pepper. They are placed in beef broth in a slow cooker and cooked on high for 4 hours or low for 7 hours until the meat becomes very tender and nearly falling off the bone.
After cooking, the shanks are removed, and the cooking liquids are strained and skimmed of fat. The strained broth is then gently simmered on the stovetop to reduce and concentrate the flavors into a rich gravy. The shanks are returned to the slow cooker to stay warm, and the gravy is spooned over when serving.
The spices provide an earthy, aromatic seasoning profile complementing the lamb’s richness. This hands-off method ensures a tender texture without the need for browning. The dish serves well as a hearty main course paired with your choice of sides.
For larger shanks, increase cooking time accordingly. Leftovers can be refrigerated for up to four days or frozen for longer storage. Reheating gently avoids drying the meat. Skimming fat from the cooking liquids is important to prevent oily or separated gravy. A cornstarch slurry can speed up thickening if desired.
Ingredients
- ½ cup beef broth
- 4 lamb shank small; about 3 pounds total weight
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon rosemary dried
Instructions
- Add the broth to a 6-quart slow cooker pan.
- Season the shanks with salt, pepper, garlic powder, cumin, and rosemary. Place them in your slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7 hours until the lamb is very tender. (See the notes below for the cooking time for larger shanks).
- When the shanks finish cooking, set the slow cooker to WARM.
- Transfer the cooked shanks to a plate. Strain the cooking liquids into a glass measuring cup. Return the shanks to the slow cooker pan (carefully wipe it with warm, moist paper towels if needed) and cover to keep the shanks warm while you thicken the gravy.
- Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until the liquids are reduced into a rich gravy, 10-15 minutes.
- Transfer the lamb shanks to plates, spoon the gravy on top, and serve.
Notes
- Thaw frozen lamb shanks completely in the refrigerator before cooking for even results.
- Browning shanks before slow cooking is optional and does not noticeably improve the final dish.
- Larger lamb shanks require longer cooking: add 30 minutes on high or 1 hour on low.
- To cook fewer shanks, use a smaller slow cooker or snug baking dish inside the slow cooker and adjust cooking time accordingly.
- Skim fat from cooking liquids before reducing to prevent greasy gravy; chilling for 10-15 minutes helps fat solidify for easy removal.
- Cook the reduced liquids gently and patiently until thickened, up to 15 minutes; a cornstarch slurry can speed this step.
- Leftovers keep in the fridge up to 4 days and freeze up to 3 months. Reheat covered at low microwave power, turning midway.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1lamb shank | |
| Calories | 377kcal | 19% |
| Protein | 57g | 114% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Sodium | 502mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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