Crock Pot Spicy Lamb Shanks
Perfectly tender and packed with bold, aromatic spices, these Crock Pot Spicy Lamb Shanks are a show-stopping slow-cooked dish that’s deceptively easy to prepare. Marinated in a rich tomato-based sauce infused with smoky paprika, warm cumin, and a touch of cinnamon, the lamb shanks are seared to lock in flavor before slow-cooking to melt-in-your-mouth perfection. The hearty, savory broth, enhanced with garlic, onions, and a dash of red pepper flakes for subtle heat, makes this recipe a comforting yet sophisticated crowd-pleaser. Ideal for a cozy dinner or special occasion, serve these lamb shanks over creamy mashed potatoes, fluffy rice, or with crusty bread to soak up every drop of the fragrant sauce. With minimal prep and the convenience of a crock pot, this dish allows you to create a gourmet meal with ease.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 14 ounces diced tomatoes (with juices)
- 1 cup chicken or beef broth
- 2 tablespoons tomato paste
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro or parsley for garnish
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the lamb shanks with salt and black pepper. Sear each lamb shank for 2-3 minutes per side until browned. Set aside.
In the same skillet, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Transfer the seared lamb shanks, onions, and garlic to the crock pot.
In a medium bowl, mix together the diced tomatoes, chicken or beef broth, tomato paste, ground cumin, ground coriander, smoked paprika, red pepper flakes, salt, and black pepper.
Pour the tomato mixture over the lamb shanks in the crock pot. Add the cinnamon stick and bay leaves.
Cover the crock pot and cook on low for 6-8 hours, or until the lamb is tender and falling off the bone.
Once the cooking is complete, discard the cinnamon stick and bay leaves.
Garnish with fresh cilantro or parsley before serving. Serve with mashed potatoes, rice, or crusty bread for soaking up the sauce.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4445 mg | 193% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.2 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3202 mg | 68% | |
*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.
