Crock Pot Lamb Shanks
Elevate your dinner game with these tender and flavorful Crock Pot Lamb Shanks, a slow-cooked masterpiece that's as easy as it is impressive. Perfectly seasoned lamb shanks are seared until golden brown, then simmered for hours in a rich, aromatic broth of red wine, beef stock, and tomatoes, infused with fresh rosemary, thyme, and bay leaves. The result? Succulent, fall-off-the-bone lamb surrounded by a luscious sauce that’s perfect for draping over creamy mashed potatoes, buttery rice, or a warm slice of crusty bread. With just 20 minutes of prep and the magic of a slow cooker, this is comfort food at its finest—ideal for cozy gatherings or special occasions. Try it today for an unforgettable, restaurant-quality meal made right at home!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 4 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups low-sodium beef broth
- 1 14-ounce can diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pieces bay leaves
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. Brown the lamb shanks on all sides, about 4-5 minutes per side. Transfer the browned shanks to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
Add the minced garlic and tomato paste to the skillet, stirring constantly for 1-2 minutes until fragrant.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Let the mixture simmer for 2-3 minutes.
Pour the wine and vegetable mixture over the lamb shanks in the crock pot.
Add the beef broth, diced tomatoes (with juices), rosemary, thyme, and bay leaves to the crock pot. Make sure the lamb shanks are mostly submerged in the liquid.
Cover the crock pot with the lid and cook on LOW for 8-10 hours, or until the lamb is tender and falling off the bone.
Once done, remove the lamb shanks from the crock pot. Discard the rosemary, thyme sprigs, and bay leaves.
Optional: If the sauce is too thin, transfer it to a saucepan and simmer for a few minutes until it reaches your desired consistency.
Serve the lamb shanks with the sauce spooned over the top, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6061 mg | 264% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 30.3 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4192 mg | 89% | |
*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.
