Braised Lamb Shanks with Garlic and Rosemary Crock Pot
Indulge in the ultimate comfort food with our Braised Lamb Shanks with Garlic and Rosemary Crock Pot recipe—a slow-cooked masterpiece that’s both rustic and refined. Perfectly seasoned lamb shanks are seared to golden perfection, then nestled into a rich medley of red wine, beef broth, and aromatic vegetables like onions, carrots, and celery. Enhanced with fresh rosemary, garlic, and a hint of dried thyme, this dish develops deep, savory flavors during its hours-long simmer in the crock pot. The result? Fall-off-the-bone tenderness and a velvety, herbaceous sauce that’s as irresistible as the lamb itself. Serve this hearty braised lamb with creamy mashed potatoes or crusty bread, and watch it become a family favorite. Ideal for cozy dinners or elegant entertaining, this recipe turns simple ingredients into a show-stopping meal with minimal effort.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium onions, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 6 cloves garlic cloves, minced
- 4 sprigs fresh rosemary sprigs
- 1 teaspoon dried thyme
- 1.5 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the lamb shanks generously with salt and black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the lamb shanks for 2-3 minutes on each side until browned. Transfer them to the crock pot.
In the same skillet, add onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables in the skillet and stir until combined. Cook for 1-2 minutes, then stir in the tomato paste.
Pour the red wine into the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Transfer the vegetable and wine mixture to the crock pot, spreading it evenly over the lamb shanks.
Add the beef broth, fresh rosemary sprigs, and dried thyme to the crock pot.
Cover the crock pot with its lid and cook on low heat for 8 hours, or on high heat for 4-5 hours, until the lamb shanks are tender and the meat is falling off the bone.
Once done, remove the lamb shanks and rosemary sprigs from the crock pot. Skim any excess fat from the sauce if desired.
(Optional) Use an immersion blender to blend the sauce in the crock pot for a thicker, smoother consistency.
Serve the lamb shanks hot, spooning the sauce over the top. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
