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Slow-Cooked Lamb Shanks Recipe

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This slow-cooked lamb shank recipe creates melt-in-your-mouth lamb in a savory, rich sauce filled with vegetables and herbs, all made effortlessly in a slow cooker.

Ingredients

4 lamb shanks

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

1 cup red wine

2 cups beef or lamb broth

1 tablespoon tomato paste

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Season lamb shanks with salt and pepper, then sear them in the skillet until browned on all sides. Remove and set aside.
  2. In the same skillet, add onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  3. Stir in the red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes.
  4. In a slow cooker, combine the seared lamb shanks, sautéed vegetables, broth, tomato paste, rosemary, and thyme.
  5. Cover and cook on low for 6-8 hours or until the lamb is tender and falling off the bone.
  6. Once cooked, remove the lamb shanks and strain the sauce if desired. Serve the lamb with the sauce drizzled over the top and garnish with fresh parsley.

Notes

  • Leftover lamb shanks can be stored in an airtight container for up to 3-4 days.
  • For a thicker sauce, remove the lid from the slow cooker in the last 30 minutes of cooking or add a cornstarch slurry.
  • Feel free to add extra vegetables like potatoes or parsnips to the slow cooker.
  • Freeze leftover lamb shanks and sauce for up to 3 months.

Nutrition

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