Contents
Lamb · Slow Cooker · Dinner
Slow Cooker Lamb Shanks
Fall-off-the-bone tender, rich in flavour, and practically effortless — the ultimate low-and-slow comfort meal.
Ingredients
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Main
- 4 lamb shanks
- 2 brown onions, chopped
- 6 cloves garlic, minced
- 3 carrots, in chunks
- 2 tbsp tomato paste
- 500ml beef or lamb broth
- 2 tbsp olive oil
Herbs & Seasoning
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt & black pepper
Optional
- 200ml red wine
- 150g mushrooms, sliced
- 2 potatoes, cubed
How to Make It
1
SeasonPat shanks dry, season generously with salt and black pepper all over.
2
SearHeat oil in a heavy pan on high. Brown shanks 3–4 min per side for a deep crust. Transfer to slow cooker.
3
Sauté aromaticsCook onion and garlic 2–3 min. Add tomato paste, stir 1 min. Deglaze with wine (if using) 30 sec.
4
Layer the potCarrots at the base, shanks on top. Pour over the onion mixture and broth.
5
Add herbsTuck rosemary, thyme, and bay leaves around the shanks.
6
CookLid on firmly. LOW 6–8 hrs or HIGH 3–4 hrs until meat pulls away from the bone.
7
Finish sauceRemove shanks, rest 10 min. Simmer braising liquid in a pan to thicken. Discard bay leaves.
8
ServePlate shanks, spoon sauce generously over the top with your chosen sides.
Tips for Perfect Results
Always sear first
Browning creates deep Maillard flavour a slow cooker alone can’t replicate.
Fresh herbs only
Rosemary and thyme deliver far more aroma fresh than dried.
Keep the lid on
Every peek loses 15–20 min of steam. Trust the process.
Don’t overfill
Half to ¾ full ensures even, consistent heat distribution.
Rest the meat
10–15 min rest lets juices redistribute for maximum tenderness.
Thin sauce fix
Stir 1 tbsp cornstarch + 1 tbsp cold water into simmering sauce.
Serving Suggestions
🥔 Creamy mash
🍚 Buttered rice
🍞 Crusty bread
🥦 Roasted vegetables
🫕 Creamy polenta
🍋 Risotto
Variations
Red Wine Braised
Rich red wine sauce for gourmet depth and complexity.
Mediterranean
Sun-dried tomatoes, Kalamata olives, oregano, and lemon zest.
Spicy Tomato
Red pepper flakes, smoked paprika, diced tomatoes, green chillies.
Root Vegetable
Parsnips, turnips, or sweet potatoes for extra sweetness and nutrition.
Storage & Reheating
Refrigerate
3–4 days
Cool fully, airtight container
Freeze
3 months
With sauce; thaw overnight
Stovetop
10–15 min
Medium-low, splash of broth
Oven
20–30 min
160°C / 325°F, foil-covered
Microwave
3–5 min
Medium power, single portions
FAQ
Can I skip browning the shanks? ›
Possible but not recommended. Browning creates deep Maillard flavours that a slow cooker alone can’t produce. Skipping results in paler, less flavourful meat.
Can I use frozen lamb shanks? ›
Yes — thaw completely overnight first. If cooking from frozen, add 1–2 extra hours and expect slightly less ideal texture and flavour.
My sauce is too thin — what do I do? ›
Remove the shanks and simmer the liquid in a saucepan until reduced. Or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) into the simmering sauce.
Can I make this in an Instant Pot? ›
Yes. Use ‘Sauté’ to brown, then pressure cook on high for 45–60 min with natural pressure release.
How do I know when they’re done? ›
The meat should pull easily away from the bone with no resistance from a fork. The bone will feel loose when gently twisted.
The bottom line: Low, slow, and hands-off — that’s the secret to fall-off-the-bone lamb shanks. Gather your ingredients, fire up your slow cooker, and let time do all the work. Happy cooking!