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Slow Cooker Lamb Shank Recipe with Gravy

The slow cooker lamb shank recipe is so tender and juicy it will melt right into your mouth. A recipe with two variations for you to choose as per your need.
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Main Course
Cuisine American
Servings 4 Serves
Calories 815 kcal

Equipment

  • Dutch Oven (recommended)
  • Crock Pot

Ingredients
  

For Spice Mix

  • 1 tbsp Sea Salt
  • 1 tspn Black pepper (freshly ground)
  • 1 tspn Thyme leaves (crushed)

For Slow Cooked Lamb Shanks

  • 1⅓ lbs Lamb Shanks (will have four medium-sized shanks)
  • 4 tbsp Olive OIl
  • 4 medium Carrots (diced equally)
  • 4 stalks Celery
  • 4 medium Shallots
  • 16 ounces Button Mushroom (Sliced)
  • 2 cups Beef Broth
  • 1 cup Red Wine
  • 4 tbsp Tomato Paste
  • 4 cloves Garlic (Pressed)
  • 2 large Bay Leaves
  • 1 tbsp Butter (Unsalted)
  • 1 tbsp Flour (as thickening agent)

Instructions
 

For Spice Mix

  • Mix up all the spices sea salt, freshly ground black pepper, and thyme leaves in a small bowl. Dry up the lamb shanks with kitchen paper so it could hold spice mix on the surface. Season your lamb shanks generously.

Dutch Oven Method

  • Preheat your dutch oven over medium flame and add 2 tablespoons of olive oil.
  • Add in two lamb shanks at a time so it could have enough space for turning on both sides. Fry for about 7 to 9 minutes or until golden brown in color from both sides.
  • Remove lamb from the pot and place these into a tray.
  • In the same pot add in 3-4 tablespoons of olive oil again to stir fry carrots and celery until translucent in color. I will recommend not cooking vegetables fully and leaving a bit of crunch.
  • Add in mushrooms and shallots to cook for about 4-5 minutes.
  • Stir in all the liquid ingredients of red wine, tomato paste, and broth until everything is mixed well together. Add in garlic and bay leaves in this liquid mixture along with the fried lamb so vegetables and broth could get well absorbed.
  • Cover the pot with a lid and place it in the oven for braising. It would take 2 and half hours easily or you can check after 2 hours. Make sure to check the tenderness with the fork. It should leave its bones without effort.

No braise instant cooking method

  • Set your instant cooker on a medium flame and stir in olive oil.
  • Add your lamb shanks for a nice golden color and stir fry each side for 5 minutes. Repeat the process with each piece and, remove and place on a separate plate.
  • Repeat all the steps mentioned above for the dutch oven method with one exception of cooking time. In an instant pot, it would hardly take about 60 minutes to cook lamb shanks to its perfect tenderness.

Notes

Serving options with lamb shanks 

Serving can be done straight through the Dutch oven into individual servings. I usually take a portion of the dish into serving dishes specially for guests. 
Lamb shanks are usually taken with white rice and mashed potatoes. For healthier options, you can swap the refined rice with steamed brown rice. Serving healthy drinks or juices can also be another good option. 
My favorite combination is with the cauliflower mesh slightly sauteed in unsalted butter. Cauliflower balances the calories and gives a good light vegetable option along with heavy meat. 

Let me know how your lamb shanks turned out?

Comment below or share this lamb shank recipe on Pinterest 
Keyword lamb shnaks recipe, slow cooker lamb shanks, braised lamb shanks