This is my go-to recipe for lamb shanks in the slow cooker. It is so easy and the meat comes out perfect every time.
You can't beat a delicious meal of Slow Cooked Lamb Shanks. This recipe is so easy that anyone can make it, you just throw all of the ingredients in the Slow Cooker in the morning and then that night they will be perfect. I have used carrots and onion in my version but you can add other vegetables if you have them on hand.
To make this tasty dish simply add the onion, carrot, tomatoes, stock, cumin and bay leaves to a slow cooker or crock pot. Make a cut at the top of the shank, this helps the meat bunch up while cooking, then add them in with the rest of the ingredients. I don't bother browning my shanks as I think if they are cooked until the meat is falling off the bone you can't tell the difference.
The slow cooker is great for putting large cuts of meat in. No need to slice and dice, the slow cooker does all the work. If you appreciate that style of cooking, check out my recipes for Slow Cooker Whole Chicken Soup as well as Pulled Pork Bao Buns.
Common questions about Slow Cooked Lamb Shanks:
What should I serve the lamb shanks with? I like to serve my lamb shanks on mashed potato but they would also taste great with jacket potatoes, cauliflower rice or polenta. Serve them with seasonal green vegetables to bulk up the veggie factor.
What size slow cooker do I need? My slow cooker is 5.7L. In New Zealand, you can pick up a slow cooker of this size for around $40.
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If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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- 1 large onion, sliced
- 4-5 lamb shanks
- 2 carrots, chopped
- 1 can crushed tomatoes
- 2 cups beef stock
- 1 tbsp ground cumin
- 1 tsp salt
- 3 bay leaves
- 1 tbsp cornflour
- Cut lamb shanks around the bone end so that the meat bunches up while cooking.
- Add onion, shanks, carrots, canned tomatoes, beef stock, cumin, salt and bay leaves to the slow cooker and mix to combine.
- Make sure bones are sticking up and put on the lid.
- Cook for 4 hours on high or up to 8 hours on low.
- Mix cornflour with a little cold water and pour in 20 mins before serving to thicken up liquid.
- Serve on mash or with sides of your choice.
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- These lamb shanks can either be cooked on HIGH for 4 hours, or LOW for 8 hours.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 113mgSodium: 969mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.