Slow Cooker Shanks
Transform your next dinner into a gourmet feast with these succulent Slow Cooker Shanks, a flavor-packed dish that’s both comforting and sophisticated. This recipe features tender, fall-off-the-bone lamb shanks slowly braised in a rich medley of red wine, aromatic herbs, and hearty vegetables, creating a luxurious sauce that’s perfect for drizzling over creamy mashed potatoes or polenta. With just 20 minutes of prep and the magic of a slow cooker, this set-it-and-forget-it meal delivers restaurant-quality results right in the comfort of your home. Perfect for cozy family dinners or special occasions, this lamb shank recipe highlights bold flavors and a melt-in-your-mouth texture that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken stock
- 1 14-ounce can canned diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the lamb shanks generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until browned (about 4-5 minutes per side). Transfer the shanks to the slow cooker.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic and tomato paste to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Bring the mixture to a simmer and let it reduce by half (about 5-7 minutes).
Transfer the vegetable and wine mixture to the slow cooker with the lamb shanks.
Add the beef or chicken stock, canned diced tomatoes, rosemary, thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine ingredients evenly around the shanks.
Cover the slow cooker with the lid and cook on low for 8 hours (or high for 4-5 hours) until the lamb is tender and easily pulls away from the bone.
Once cooking is complete, discard the rosemary, thyme sprigs, and bay leaf. Taste the sauce and adjust seasoning if needed.
Serve the lamb shanks over mashed potatoes, polenta, or alongside crusty bread, spooning the rich sauce over the top. Enjoy!
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 35.4 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4696 mg | 100% | |
*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.
