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braised lamb shank ser ved over mashed potatoes and with a side of peas
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Braised Lamb Shanks (Slow Cooker)

Braised Lamb Shanks in the slow cooker beautifully seared and then cooked low and slow in a rich red wine sauce until falling off-the-bone tender and flavorful. They make one of those easy dinner ideas for Easter or any other occasion and can be paired with mashed potatoes or cauliflower mash and peas.
Course:Main dish
Keywords:braised lamb shanks, slow cooker lamb shanks
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4
Calories464 kcal
Cost $ 7.00 per person



  • 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 (if on a keto diet, replace with celery)
  • 6  cloves  garlic  minced
  • Coarse salt and freshly ground pepper
  • 1 ½  cups  red wine like Carbenet aunignon, Merlot, or Pinot Noir
  • 3 tablespoons cornstarch or xanthan gum or 6 tablespoon flour (Xanthan gum is the best thickener for a low carb diet and cornstarch makes a great gluten-free thickener).
  • 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


  • Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with paper towel.
  • Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan!
  • Cook: Transfer them to a 6-quart slow cooker bowl.Add in the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine. Reserve!
  • Make the sauce: In the same pan that you seared the shanks, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Then add 1 tablespoon of cornstarch or xanthan gum (or 2 tablespoon flour) slowly, whisking constantly, until no lumps are found. Let it reduce and thicken slightly, then pour it into the slow cooker along with the beef stock,  tomato sauce, tomato paste, bullion,  rosemary, and bay leaves.
  • Mix well to combine the ingredients. Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall apart tender.
  • Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
  • Thicken the sauce: Transfer the sauce to the pan that you seared the shanks and turn on the heat to medium-low. In a small bowl, whisk 2 tablespoons of cornstarch or xanthan gum (or 4 tablespoon of flour) with ¼ cup of the sauce from the pan until completely dissolved.
  • Pour the mixture into the pan, whisking quickly until completely smooth. The sauce must simmer for 4-5 minutes, or until thickened to desired consistency.
  • Serve: Garnish with chopped parley and serve over mashed potatoes/cauliflower and a side of steamed peas.

Recipe Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat braised lamb shanks gently, covered, in the microwave on 50% power, turning midway through reheating.


Calories: 464kcal | Carbohydrates: 23g | Protein: 44g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 127mg | Sodium: 1469mg | Potassium: 1374mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6302IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 6mg

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