Slow Cooker Lamb Shanks
Indulge in the ultimate comfort food with this Slow Cooker Lamb Shanks recipe—a true celebration of rich, hearty flavors and tender meat that falls effortlessly off the bone. Perfect for cozy gatherings or an elegant dinner, this dish combines seared lamb shanks with a fragrant medley of sautéed vegetables, red wine, and fresh herbs like rosemary and thyme, all simmered to perfection in a slow cooker. The result? A luxurious, velvety sauce packed with savory depth, ideal for drizzling over the lamb or pairing with creamy mashed potatoes, polenta, or crusty bread. With minimal prep and all-day cooking, this slow cooker masterpiece transforms simple ingredients into an unforgettable meal, making it a timeless favorite for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 pieces large onion
- 2 pieces carrots
- 2 pieces celery stalks
- 4 pieces garlic cloves
- 2 tablespoons tomato paste
- 1 cups red wine
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pieces bay leaves
Instructions
Pat the lamb shanks dry with paper towels. Season the flour with salt and pepper, then lightly dredge the lamb shanks in the flour mixture, shaking off the excess.
Heat olive oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Transfer the seared lamb shanks to the slow cooker.
In the same skillet, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for an additional minute.
Stir in the tomato paste, cooking for another 1-2 minutes to caramelize slightly. Pour in the red wine, scraping up any browned bits from the bottom of the skillet.
Allow the wine to simmer for 2 minutes, then add the beef stock. Stir to combine and bring the mixture to a gentle boil.
Carefully pour the wine and stock mixture over the lamb shanks in the slow cooker. Add the rosemary, thyme, and bay leaves.
Set the slow cooker to low and cook for 8 hours, or until the lamb shanks are fork-tender and falling off the bone.
Remove the lamb shanks and keep warm. Strain the cooking liquid if desired, then simmer the liquid in a saucepan over medium heat to thicken slightly for a rich sauce.
Serve the lamb shanks with the sauce drizzled over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.6 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3453 mg | 73% | |
*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.
