When you’re looking for a cozy meal, lamb shanks slow cooker dinners hit the spot! They’re rich and filling, and cooking them in a slow cooker makes everything super simple. You can enjoy tender, savory meat with very little fuss.
This recipe solves long cooking times, tough meat, and complex steps by using a slow cooker, straightforward prep, and rich, comforting broth.
I often want to whip up something special without spending hours in the kitchen. It’s especially tough when you want to impress someone for dinner but don’t know where to start. This recipe takes care of that, it gives you a delicious meal that’s perfect for two, but won’t leave you stressed out.
With just 15 minutes of prep time, you can set everything up and let your slow cooker do the heavy lifting for about four hours. You’ll come back to the incredible aroma of rosemary and garlic, and your lamb shanks will be fork-tender and just waiting to be served. It’s like a warm hug in a bowl!
If you’re in the mood for something equally comforting but want to switch it up, check out this Greek Chicken with Peas in Tomato Sauce.
Table of contents
Why You Will Love This Recipe
- Fork-Tender Goodness:
- Savory Flavor:
- Convenient Prep:
- Easy Storage:
Slow Cooker Lamb Shanks Easy Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: N/A
- Diet: None
Description
A flavorful lamb shank dish made effortlessly in a slow cooker, perfect for a cozy dinner for two.
Ingredients
- 2 lamb shanks (approx. 2 pounds or 907 grams), fresh, well-marbled cuts
- 1 medium onion, cut into slices, yellow onion preferred
- 2 large carrots, cut on the diagonal, can substitute with parsnips
- 2 cloves garlic, grated, fresh is best
- 2 tablespoons tomato paste, can substitute with marinara sauce if needed
- 1/2 cup beef broth (120 ml), can substitute with red wine, chicken broth, vegetable broth, or water
- fresh thyme, a few sprigs, can substitute with rosemary, parsley, or oregano (use 1/41/2 teaspoon dried if substituting)
- salt, to taste
- black pepper, to taste
Instructions
- Prepare the Slow Cooker: Start by plugging in your slow cooker and setting it to low. This helps kick off the cooking process, allowing the flavors to develop beautifully.
- Season the Lamb Shanks: Generously sprinkle salt and pepper all over the lamb shanks. Proper seasoning is key to bringing out the flavors during cooking.
- Add Aromatics and Sauce: Toss in your garlic, onions, and any other aromatics along with your sauce. Stir it all together to infuse the flavors.
- Load in the Lamb Shanks: Gently place the seasoned lamb shanks into the slow cooker, ensuring they are snugly nestled among the veggies and sauce.
- Cover and Cook Low: Put the lid on and let it cook on low. This slow and steady method breaks down the lamb, making it melt in your mouth.
- Check the Tenderness: After a few hours, use a spoon to check the tenderness of the lamb. It should fall apart easily when given a gentle nudge. If it feels tough, it needs more time.
- Let it Rest Before Serving: When the lamb is perfectly tender, let it rest for a few moments before serving. Resting helps the juices settle, keeping each bite flavorful.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Expert Tips: Ensure lamb is cooked on high for at least 4 hours or low for 6-7 hours for tenderness. If there is excessive liquid during cooking, reduce the amount of broth or tomato paste next time, or remove the lid for the last hour of cooking to let it evaporate. Seasoning the lamb shanks with salt and pepper before cooking is essential for enhancing flavor.
- Reheating Instructions: Reheat in the microwave or on the stove until thoroughly heated.
- Serving Suggestions: Serve with mashed potatoes and gravy from the pot. A side salad is a great fresh contrast.
- Recipe Variations: Try adding red wine to the cooking liquid for depth. Incorporate root vegetables like potatoes or parsnips.
- Ingredient Notes: Choose fresh, well-marbled lamb shanks for the best results. If needed, bone-in beef shanks can be substituted. If using different herbs, reduce dried herbs to about 1/41/2 teaspoon to avoid overpowering the dish.
Nutrition
- Serving Size: 1 lamb shank
- Calories: 295
- Sugar: 8g
- Sodium: 548mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 127mg
Ingredient Notes
- Lamb shanks: These are the star of the show! Look for fresh, well-marbled cuts. If needed, you could swap in bone-in beef shanks.
- Medium onion: Sliced onions add a lovely sweetness and depth to the dish. Yellow onions work best; if you’ve got shallots, they can substitute nicely.
- Carrots: I cut mine on the diagonal for a bit of flair and a touch of sweetness. Feel free to use parsnips if you want a different twist!
- Garlic: Grated garlic packs a punch and brings great flavor to the lamb. Fresh is best, but jarred minced garlic can work in a pinch.
- Tomato paste: This adds not just color but also a rich, savory base. If you’re out, you can use marinara sauce as a substitute!
- Beef broth: It complements the lamb beautifully, making everything more savory. You could swap in chicken broth, but it’s not quite the same depth.
- Fresh thyme: A few sprigs really brighten the dish with herbal notes. If you don’t have fresh, dried thyme could work in smaller amounts.
- Black pepper: A good twist of freshly ground pepper adds heat and enhances all the flavors. If you want a milder spice, go easy or use white pepper.
Recipe Tips
- If lamb shanks remain tough, ensure they cook for a minimum of 4 hours on high or 6-7 hours on low for best results.
- When noticing excessive liquid, try cutting back on the broth or tomato paste next time, or leave the lid off during the last hour.
- For added flavor, a good sprinkle of salt and pepper on the lamb shanks before cooking makes a noticeable difference in taste.
- If using different herbs, remember to reduce dried herbs to about 1/4 teaspoon to avoid overpowering the dish.
- When checking for tenderness, use a spoon to test the lamb; it should easily fall off the bone when cooked properly.
Serving Suggestions
Serve lamb shanks slow cooker with mashed potatoes and gravy made from the cooking liquid. Pair with garlic bread for a hearty meal or add a side salad for freshness.
This recipe works well in a shepherd’s pie or as a filling for tacos. You can also serve it over polenta or rice for an alternate idea.
Add a drizzle of balsamic reduction or a sprinkle of fresh herbs for a finishing touch. A side of chimichurri sauce can also complement the dish nicely.
Recipe variations
- You can use beef shanks instead of lamb for a different flavor profile that still works beautifully in the slow cooker.
- Add 1 cup of red wine to the cooking liquid for depth, elevating the dish’s overall taste with a hint of richness.
- Either add root vegetables like potatoes or parsnips, or opt for a side of green bean potato salad for a refreshing contrast.
- To feed a larger crowd, simply double the ingredients; use 4 lamb shanks and adjust broth and seasoning accordingly for a bigger batch.
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How to Store?
To keep your lamb shanks slow cooker dish fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Freezing: Wrap each lamb shank tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat lamb shanks in a saucepan over low heat until heated through. Alternatively, use the microwave with a lid.
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If you enjoyed this lamb shanks slow cooker or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
