Easy Lamb Shank Slow Cook
Transform your weeknight dinner into a gourmet experience with this **Easy Lamb Shank Slow Cook** recipe, a comforting and flavorful dish that's surprisingly simple to prepare. Juicy, tender lamb shanks are slow-cooked to perfection in a rich, savory sauce infused with red wine, fresh rosemary, thyme, and aromatic vegetables like carrots, onions, and celery. This recipe requires just 20 minutes of prep time before your slow cooker works its magic, making it perfect for busy schedules while delivering melt-in-your-mouth results. Serve these fall-off-the-bone lamb shanks with creamy mashed potatoes, polenta, or crusty bread for a meal that's both hearty and elegant. With keywords such as "slow-cooked lamb," "easy lamb shank recipe," and "tender lamb dinner," this dish is a showstopper for both casual gatherings and special occasions.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 2 medium onion
- 2 medium carrot
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock
- 14.5 ounces canned diced tomatoes
- 2 leaves bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Pat the lamb shanks dry with paper towels and season them generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Transfer the seared lamb shanks to the slow cooker.
Chop the onions, carrots, and celery into small dice. Mince the garlic cloves.
In the same skillet, add the chopped onions, carrots, and celery, and sauté over medium heat for 5-6 minutes, until softened.
Add the minced garlic and tomato paste to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant and slightly caramelized.
Pour the red wine into the skillet and scrape up any browned bits from the bottom. Simmer for 3-4 minutes to reduce slightly.
Transfer the sautéed vegetable mixture to the slow cooker with the lamb shanks. Add the beef stock, canned diced tomatoes (with juice), bay leaves, rosemary, thyme, salt, and pepper.
Cover the slow cooker with a lid and cook on low heat for 8 hours or on high heat for 5 hours, or until the lamb shanks are tender and the meat easily falls off the bone.
Once cooked, skim any excess fat from the surface of the sauce if needed. Discard the bay leaves, rosemary, and thyme sprigs.
Serve the lamb shanks hot with the sauce spooned over the top. They pair wonderfully with creamy mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 6438 mg | 280% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.4 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4387 mg | 93% | |
*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.
