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.
Servings 4
Calories461.3 kcal
Cost $ 7.00 per person
Equipment
- 1 large pan
- 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
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
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