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Collection: Main
Recipe By: alexskeen1
Slow Cooker Lamb Shanks
Ingredients
- • Olive oil
- • 4 lamb shanks (about 1.2 kg)
- • 4 carrots (400 g), peeled & quartered
- • 2 celery sticks (80 g), sliced
- • 1 brown onion, finely chopped
- • 3–4 garlic cloves, minced (or more for stronger flavour)
- • 1 tsp dried rosemary (or 2 tsp fresh, finely chopped)
- • 1 tsp dried thyme (or 2 tsp fresh)
- • ½ tsp dried oregano
- • Cracked black pepper, to taste
- • Salt, to taste
- • 1 x 400 g can diced tomatoes
- • 4 tbsp tomato purée (about 140 g)
- • 1 cup beef stock
- • 1 tsp sugar (optional – balances acidity of tomatoes)
- • 1 tsp lemon juice or ½ tsp vinegar (to mimic citric acid and add brightness)
- • 1 tbsp cornstarch, mixed with 1 tbsp water (optional, for thickening at end)
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Directions
1. Sear the Lamb Shanks (optional but adds flavour):
- Spray a large pan or your slow cooker (if it allows searing) with olive oil. Brown lamb shanks on all sides. Remove and set aside.
2. Sauté the Base:
- Add a little more oil spray to the pan. Sauté onion and celery for 3–4 minutes until softened. Add garlic, rosemary, thyme, oregano, and pepper. Cook for 1 minute until fragrant.
3. Assemble in Slow Cooker:
- Add browned lamb shanks, sautéed veggies, carrots, diced tomatoes, tomato purée, beef stock, sugar (if using), and lemon juice to the slow cooker. Stir gently to combine.
4. Cook Low and Slow:
- • Low: 8 hours
- • High: 4–5 hours
- Until lamb is falling off the bone.
5. Thicken Sauce (optional):
- If you’d like a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker 15–30 minutes before serving.
- 🔥 How to Sear Lamb Shanks
🧂 Step-by-Step Guide:
- 1. Pat dry the lamb shanks with paper towel – this helps them brown better.
- 2. Season well with salt and pepper on all sides.
- 3. Heat a heavy pan (cast iron or stainless steel works best) over medium-high heat until hot.
- 4. Add a drizzle of olive oil (or spray) and let it shimmer (but not smoke).
- 5. Add lamb shanks without crowding (2 at a time if needed).
- 6. Sear for 2–3 minutes per side, turning with tongs until each side is deep golden brown. Don’t move them around too much—let them form a crust.
- • Total time: ~8–10 minutes for all sides.
- • Goal: A nice brown crust on the outside, not fully cooked through—just browned.
- 7. Remove and set aside while you sauté the veg or transfer directly to the slow cooker.
- ⸻
🔁 Tips:
- • Use medium-high, not full-high heat—to avoid burning.
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