Slow Cooked Lamb Shanks

A slow-cooked lamb shank served on a white plate, accompanied by cooked carrot chunks. The lamb is topped with a rich gravy and garnished with chopped parsley. A silver fork rests on the plate's edge. - 3

A plated dish featuring flavorful slow-cooked lamb shanks garnished with fresh parsley. The lamb is served with tender cooked carrots in a rich sauce, all presented on a white plate. A fork rests on the side of the plate, and a glass of water is visible in the background. - 5

This easy Slow Cooker Lamb Shanks recipe delivers tender lamb in a rich sauce, perfect for year-round comfort without heating up your kitchen.

When I crave the rich, hearty comfort of lamb shanks, I don’t want to wait for winter. I believe comfort food should be enjoyed all year round, even during the warmer months. That’s why I love this Slow Cooker Lamb Shanks recipe. It allows me to indulge in tender, flavorful lamb without heating up the kitchen. Whether it’s the middle of summer or the depths of winter, this dish provides the perfect blend of convenience and deliciousness.

Delicious By Design

Rich, browned lamb : Develops a deep, flavorful base.
Sweet and savory vegetables : Garlic, onions, celery, and carrots enhance the taste.
Umami depth : Anchovy paste adds subtle richness.
Warm spices and sweetness : Cinnamon, bay leaves, and cranberry sauce provide complementary flavors.
Balancing acidity : Vermouth or white wine deglazes the pan.
Melt-in-your-mouth tenderness : Slow cooking ensures perfect texture.

Ingredient Spotlight

Two raw lamb shanks are placed on a white cutting board with a marble background. The shanks, perfect for slow-cooked lamb shanks, show both the bone and the red meat, ready for preparation in cooking. - 8

The most important ingredient in this recipe is, of course, the lamb shanks. When choosing lamb shanks, look for meat that is a deep red color with a good amount of marbling. This ensures tenderness and flavor. If lamb shanks are not available, you can substitute with stew meat.

JUMP TO RECIPE

Detailed Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

To prepare the slow cooker, turn it on and set it to low heat. Then, use paper towels to pat the shanks dry. Next, generously season the shanks with salt and pepper, making sure to cover all sides.
Then place a large pot on the stovetop and set the heat to medium-high. Add the oil and allow it to heat up. Once the oil is hot, carefully add the lamb to the pot. Sear the lamb until it is browned on all sides, turning as needed. This step will help seal in the flavors and juices of the meat, enhancing the overall taste of your dish.

Close-up of two turkey legs being pan-fried in a black skillet. The turkey legs are golden brown, indicating they are in the process of being cooked. Light steam or smoke can be seen rising from the pan, reminiscent of slow-cooked lamb shanks simmering to perfection. - 9

Once browned, transfer the shanks to the slow cooker.

Close-up of two browned, slow cooked lamb shanks in a black slow cooker pot. The shanks are slightly tilted and have a crispy, golden outer layer, indicating they are well-cooked. The pot's interior contrasts with the rich color of the meat. - 10

Add the vegetables to the pan ob the stovetop over medium heat. Sauté them, stirring occasionally, until they start to soften slightly, which should take about 3 to 5 minutes.

Close-up image of chopped carrots and celery being cooked in a pan. The bright orange of the carrot pieces contrasts with the green celery, creating a colorful and fresh vegetable medley. In the soft focus background, you can almost imagine slow cooked lamb shanks simmering away nearby. - 11

Combine the tomato and anchovy paste, ensuring they are evenly mixed. Then, add in the cinnamon, salt, and pepper to the mixture. Next, pour in the vermouth and bring the mixture to a boiling point. Let it cook for 3 to 4 minutes, and then add the stock. Finally, carefully pour the prepared mixture over the lamb in the slow cooker.

A close-up view of a steaming pot containing slow cooked lamb shanks submerged in a rich broth, garnished with fresh chopped herbs. The broth has a reddish tint and is thick with visible chunks of vegetables and seasonings. - 12

Place the cover on the slow cooker and cook on low for 7 to 8 hours, or until the lamb is very tender. Then thicken the sauce before serving.

Recipe Tips

Season Generously: Start by generously seasoning the lamb shanks to build flavor from the beginning.
Anchovy Paste: Don’t worry about the anchovy paste adding a fishy taste to your dish. Instead, it introduces an umami flavor that can’t be beat, enriching the overall flavor profile without being overpowering.
Sear for Flavor: Don’t skip searing the lamb shanks before braising. This step adds a crusty, caramelized exterior and adds depth of flavor that enhances the final dish.
Generous Sauce: We use 4 cups of stock to create plenty of sauce, enhancing the dish’s richness. However, if sauce isn’t a priority, you can reduce the stock to 2 cups without compromising the tenderness of the lamb.
Cook Until Tender: Lamb shanks are forgiving and can handle long cooking times. Under-cooked lamb shanks are tough and chewy, so ensure they cook until the meat falls off the bone with a gentle touch of a fork.
Consistent Stirring: When thickening the sauce, continuous whisking prevents lumps.
Stock Choices: Using a mix of chicken and beef stock works well if lamb stock isn’t available.

Storage & Freezing Instructions ❄

Store any leftover lamb shanks in an airtight container in the refrigerator for up to 3 days. To freeze, place the shanks and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Ingredients

▢ 3 tablespoons olive oil
▢ 4 lamb shanks
▢ 2 celery stalks (chopped)
▢ 1 large onion (chopped)
▢ 2 large carrots (cut into large chunks)
▢ 6 cloves large garlic (chopped)
▢ 1 teaspoon anchovy paste (optional)
▢ 2 teaspoons ground cinnamon
▢ 2 leaves large bay
▢ 2 tablespoons tomato paste
▢ 1 cup vermouth or white wine
▢ ½ cup cranberry sauce (from a jar not canned)
▢ 4 cups lamb stock (if you don’t have access to lamb stock use ½ chicken ½ beef)
▢ Salt and pepper (to taste)
▢ a good handful of fresh parsley (chopped)
▢ 4 tablespoons all-purpose flour

Instructions

Preheat slower cooker on low heat. The the shanks dry with paper towels and season them generously with salt and pepper on all sides.
On the stovetop, heat the oil in large pot over medium-high heat. Add lamb to pot and brown on all sides.
Transfer lamb to slow cooker.
Add vegetables. Sauté to soften slightly, about 3 to 5 minutes.
Mix in tomato & anchovy paste. Mix in cinnamon, salt and pepper.
Add the vermouth. Bring to a boil and cook for 3 to 4 minutes before mixing in the cranberry sauce and stock. Pour the mixture over the lamb in the slow cooker.
Place the cover on the slow cooker and cook on low for 7 to 8 hours, or until the lamb is very tender.
Transfer the lamb and vegetables to a serving dish and cover to keep warm while you thicken the sauce.

To Thicken The Sauce

Note: The liquid needs to be come to a boil to thicken properly. If your slow cooker can’t bring the liquid to a boil, transfer the liquid to a pan and thicken on the stove. In a small bowl, mix 4 tablespoons of all-purpose flour with ½ cup of cold water until smooth.
Slowly pour the slurry into the the sauce while continuously whisking. This helps prevent lumps from forming.
Keep stirring the mixture as you add the slurry to ensure it is evenly distributed and thickens smoothly. Bring to a boil while whisking constantly then cook for 5 to 7 minutes to cook out the raw flour taste, stirring occasionally.
Taste for seasoning and add salt as needed.

Nutrition