Braised Lamb Shanks (Slow Cooker)

Slow cooker lamb shanks combine the deep flavor of seared lamb with the ease of Crockpot cooking. The meat comes with carrots and a thick gravy that's especially good spooned over creamy mashed potatoes or Savory Mashed Sweet Potatoes. Add Broccoli Gratin for a cheesy vegetable side. If you enjoy other slow-cooked meat dishes, try my Beef Oxtail with Beer.

Ingredients

• Lamb shanks – 4. Cut from the lower part of the lamb's front or hind legs, these bone-in pieces contain connective tissue that softens during slow cooking. Choose similarly sized shanks for even cooking.
• Carrots – 2 large, peeled and sliced ½-inch thick. Become tender in the slow cooker and give the sauce a little natural sweetness. Replace them with celery for a lower-carb option.
• Garlic – 6 cloves, minced. Its savory taste pairs well with lamb, red wine, and rosemary.
• Red wine – 1 ½ cups. Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. Its acidity balances the richness of the lamb.
• Beef stock or broth – 2 cups. Provides the cooking liquid and gives the gravy a richer, meatier taste. Chicken stock or broth also works.
• Tomato sauce – 14 oz. Gives the gravy a mild tomato flavor and helps create its thick consistency.
• Tomato paste – 2 tablespoons. Its concentrated flavor makes the sauce richer without much additional liquid.
• Beef bouillon cubes – 2, crushed. Deepens the meatiness of the gravy. Check the salt before seasoning.
• Fresh rosemary – 1 teaspoon, finely chopped. Its earthy, slightly piney taste pairs especially well with lamb. Fresh thyme works as a substitute.
• Bay leaves – 2. Give the sauce a subtle herbal note during slow cooking. Remove them before serving.
• Cornstarch – 3 tablespoons. Mix with 3 tablespoons of cold water to make a smooth slurry for thickening the finished red wine gravy. For a flour alternative, use 6 tablespoons of all-purpose flour and follow the separate instructions in the Recipe Notes.
• Fresh parsley – 2 tablespoons, finely chopped. Gives the finished lamb a fresh herbal touch and a little color.

How to Make Braised Lamb Shanks in the Slow Cooker

Prepare and Slow Cook the Lamb Shanks

1. Prepare the lamb: Trim any excess fat from the lamb shanks, if needed, and pat them dry with paper towels.
2. Sear in batches: Heat 1 tablespoon of olive oil in a heavy-bottomed pan over medium-high heat. Sear two lamb shanks until browned on all sides. Repeat with the remaining shanks and olive oil, leaving enough space between the pieces for even browning. PIC. 1
3. Transfer to the slow cooker: Place the seared lamb shanks in a 6-quart slow cooker. Add the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground black pepper. Toss gently to combine and set aside. PIC. 2 & 3
4. Simmer the red wine: Pour the red wine into the same pan used to sear the lamb. Simmer over medium-low heat for 4–5 minutes, scraping up the browned bits from the pan. Allow the wine to reduce slightly. PIC. 4
5. Add the braising liquid: Pour the red wine mixture into the slow cooker. Add the beef stock, tomato sauce, tomato paste, crushed beef bouillon cubes, rosemary, and bay leaves. Stir gently to combine.PIC. 5
6. Cook until tender: Cover and cook on HIGH for 6 hours or LOW for 8–10 hours, until the lamb becomes fall-apart tender. PIC. 6

Make the Red Wine Gravy and Serve

1. Remove the cooked lamb: Carefully transfer the lamb shanks to a platter and cover to keep warm. Skim excess fat from the braising liquid with a slotted spoon if needed.
2. Prepare the cornstarch slurry: Transfer the braising liquid to the same pan used to sear the lamb and bring it to a gentle simmer over medium-low heat. In a small bowl, whisk all 3 tablespoons of cornstarch with 3 tablespoons of cold water until smooth.
3. Simmer until thickened: Gradually whisk the cornstarch slurry into the simmering gravy, adding only as much as needed. Simmer for 4–5 minutes, stirring, until the gravy reaches your preferred consistency. PIC. 7
4. Garnish and serve: Sprinkle the lamb shanks with chopped parsley. Spoon the gravy over the meat and serve with mashed potatoes or mashed cauliflower and steamed peas. PIC. 8

Alternative Cooking Methods for Braised Lamb Shanks

Dutch Oven Lamb Shanks

Preheat the oven to 325°F (163°C). After searing the lamb shanks, prepare the red wine sauce in the same pan. Arrange the meat and vegetables in a Dutch oven, pour in the braising liquid, and cover tightly. Cook for approximately 2 ½–3 hours, until the lamb is fork-tender. Add a little beef stock if the sauce reduces too much.

Stovetop Lamb Shanks

Use a large, heavy-bottomed pot with a tight-fitting lid. Brown the lamb, then combine it with the vegetables, red wine, stock, tomatoes, and seasonings. Bring the liquid to a gentle simmer, reduce the heat to low, and cover. Cook for approximately 2 ½–3 hours, turning the shanks occasionally and checking that the sauce doesn't dry out.

FAQ About Braised Lamb Shanks

What to Serve with Braised Lamb Shanks

• Potatoes and Cauliflower: Serve creamy mashed potatoes, mashed cauliflower, or crispy roasted potatoes with the red wine gravy.
• Vegetables: Pair the lamb with steamed peas, green beans, roasted carrots, or Brussels sprouts for a lighter side.
• Rice and Grains: Try Instant Pot Basmati Rice, creamy polenta, grits, or couscous to soak up the sauce.
• Pasta and Bread: Buttered egg noodles or short pasta work well with the gravy. Add Easy No Yeast Bread to serve alongside the lamb.

Print This Recipe SAVE Saved Recipe! Pin

5 from 7 votes

Braised Lamb Shanks (Slow Cooker)

Fall-off-the-bone tender Braised Lamb Shanks cook slowly in red wine with tomatoes, garlic, rosemary, and beef stock until the meat becomes fork-tender with a rich, savory gravy.

Course:Main dish

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 4

Calories461.3 kcal

Author Valentina Dimitrova

Cost $ 7.00 per person

Equipment

• 1 large pan
• 1 6-qt. slow cooker
• 1 whisk
• 1 tongs

Ingredients

For the Lamb Shanks

• 4 lamb shanks – trimmed of excess fat (4 to 6 lamb shanks, depending on their size)
• 2 tablespoons olive oil – divided
• 1 large white onion – diced
• 2 large carrots – peeled and sliced ½-inch thick
• 6 cloves garlic – minced
• coarse salt and freshly ground black pepper

For the Red Wine Gravy

• 1 ½ cups dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir
• 3 tablespoons cornstarch or 6 tablespoons all-purpose flour
• 2 cups beef stock or broth
• 14 oz tomato sauce
• 2 tablespoons tomato paste
• 2 beef bouillon cubes – crushed
• 1 teaspoon fresh rosemary – finely chopped
• 2 bay leaves
• 2 tablespoons fresh parsley – finely chopped

US Customary - Metric

Instructions

Prepare and Slow Cook the Lamb Shanks

• Prepare the lamb: Trim any excess fat from the lamb shanks, if needed, and pat them dry with paper towels.
• Sear in batches: Heat 1 tablespoon of olive oil in a heavy-bottomed pan over medium-high heat. Sear two lamb shanks until browned on all sides. Repeat with the remaining shanks and olive oil, leaving enough space between the pieces for even browning.
• Transfer to the slow cooker: Place the seared lamb shanks in a 6-quart slow cooker. Add the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground black pepper. Toss gently to combine and set aside.
• Simmer the red wine: Pour the red wine into the same pan used to sear the lamb. Simmer over medium-low heat for 4–5 minutes, scraping up the browned bits from the pan. Allow the wine to reduce slightly.
• Add the braising liquid: Pour the red wine mixture into the slow cooker. Add the beef stock, tomato sauce, tomato paste, crushed beef bouillon cubes, rosemary, and bay leaves. Stir gently to combine.
• Cook until tender: Cover and cook on HIGH for 6 hours or LOW for 8–10 hours, until the lamb becomes fall-apart tender.

Make the Red Wine Gravy and Serve

• Remove the cooked lamb: Carefully transfer the lamb shanks to a platter and cover to keep warm. Skim excess fat from the braising liquid with a slotted spoon if needed.
• Prepare the cornstarch slurry: Transfer the braising liquid to the same pan used to sear the lamb and bring it to a gentle simmer over medium-low heat. In a small bowl, whisk all 3 tablespoons of cornstarch with 3 tablespoons of cold water until smooth.
• Simmer until thickened: Gradually whisk the cornstarch slurry into the simmering gravy, adding only as much as needed. Simmer for 4–5 minutes, stirring, until the gravy reaches your preferred consistency.
• Garnish and serve: Sprinkle the lamb shanks with chopped parsley. Spoon the gravy over the meat and serve with mashed potatoes or mashed cauliflower and steamed peas.

Recipe Notes

• Use 6 tablespoons of all-purpose flour instead of 3 tablespoons of cornstarch. Mix the flour with cold water before adding it to the simmering gravy, then cook until thickened and the raw flour taste is gone.
• Cook the lamb shanks on HIGH for 6 hours or LOW for 8–10 hours, adding more time if needed until fork-tender.
• If the gravy becomes too thick, stir in a little beef stock until it reaches your preferred consistency.

Storage and Reheating

Refrigerate: Transfer leftover lamb and gravy to shallow, airtight containers and refrigerate within 2 hours. Keep refrigerated for up to 3–4 days.

Freeze: Place cooled lamb and gravy in freezer-safe containers and freeze for up to 3 months for best quality.

Reheat: Warm the lamb with its gravy in a covered saucepan over low heat until thoroughly heated to 165°F (74°C). Add a splash of beef stock if the sauce is too thick.

Nutrition

Calories: 461.3kcal | Carbohydrates: 23.5g | Protein: 44.1g | Fat: 13.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.7g | Cholesterol: 127.4mg | Sodium: 1421.6mg | Potassium: 1210.7mg | Fiber: 3.4g | Sugar: 8.1g | Vitamin A: 5820.2IU | Vitamin C: 16.6mg | Calcium: 72.2mg | Iron: 5.3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.