Crock Pot Braised Lamb Shanks
Dive into the rich, comforting flavors of Crock Pot Braised Lamb Shanks, a recipe that transforms humble ingredients into an unforgettable meal. These fall-off-the-bone lamb shanks are slow-cooked to perfection in a fragrant medley of red wine, beef broth, and aromatic herbs like rosemary and thyme. Sautéed onions, carrots, and celery add depth to the braising liquid, while a touch of tomato paste and diced tomatoes create a luxurious, hearty sauce. Perfectly seasoned and seared before simmering in the crock pot, the lamb becomes irresistibly tender and flavorful. Serve this satisfying dish over creamy mashed potatoes, fluffy rice, or with crusty bread to soak up every last drop of the savory sauce. Ideal for cozy gatherings or a comforting dinner, this slow-cooked lamb shank recipe is as easy as it is impressive.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
Season the lamb shanks with salt and black pepper on all sides.
Lightly coat the lamb shanks in all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, about 2-3 minutes per side. Transfer the browned shanks to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour the red wine into the skillet, scraping the bottom to deglaze and release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Transfer the vegetable and wine mixture to the crock pot, pouring it over the lamb shanks.
Add the beef broth, diced tomatoes (with their juices), tomato paste, bay leaves, rosemary, and thyme to the crock pot. Stir gently to combine.
Cover the crock pot and cook on low heat for 7 hours or on high heat for 4 hours, until the lamb shanks are fork-tender and the meat is falling off the bone.
Remove the bay leaves, rosemary, and thyme sprigs before serving.
Serve the braised lamb shanks with the sauce poured over, accompanied by mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7568 mg | 329% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 28.6 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4225 mg | 90% | |
*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.
