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Slow Cooker Lamb Shanks: A Taste of Home

The aroma still takes me back. It was late autumn, leaves swirling outside my grandmother’s kitchen window as a storm gathered. Inside, the warmth of the oven and the savory perfume of lamb shanks braising in red wine filled every corner. We’d sit at the worn wooden table, dipping crusty bread into the rich sauce, each bite a comforting hug against the blustery day. That’s the magic of slow-cooked lamb – it’s more than just a meal; it’s a memory, slowly simmered to perfection.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Servings: 4
Dietary Type: Omnivore

Ingredients

2 tablespoons olive oil
4 lamb shanks (approximately 1 kg, French trimmed)
1/2 cup plain flour (75 grams)
2 brown onions (medium size, approximately 300g, chopped)
2 carrots (medium size, approximately 240g, chopped)
4 garlic cloves (minced)
2 tablespoons tomato paste
1 cup red wine (250ml)
2 cups beef stock (salt reduced, 500ml)
1 can (400g) chopped tomatoes
2 tablespoons sugar
1 bouquet garni (see note below)

Note on Bouquet Garni: A bouquet garni is a bundle of fresh herbs, typically bay leaf, sprig of thyme, and parsley stalks, tied together with kitchen string. You can find pre-made bouquet garni in some grocery stores, or easily make your own.

Equipment Needed

Large frying pan
Slow cooker
Kitchen string (for bouquet garni)

Instructions

Heat half of the olive oil in a large frying pan over medium-high heat.
In a bowl, toss the lamb shanks in the plain flour, seasoned generously with salt and pepper. Shake off any excess flour.
Working in batches if necessary to avoid overcrowding the pan, cook the lamb shanks over high heat until browned on all sides. This step is crucial for developing rich flavor. Once browned, transfer the lamb shanks to the bowl of a slow cooker.
Add the remaining olive oil to the same pan. Add the chopped onions, carrots, and minced garlic to the pan and sauté, stirring frequently, over medium heat for about 2 minutes, or until the onion is starting to soften.
Add the tomato paste to the pan and cook, stirring constantly, for a further minute. This helps to caramelize the tomato paste, deepening its flavor.
Pour the red wine into the pan. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan – these flavorful bits are called “fond” and will add depth to your sauce.
Stir in the beef stock, canned chopped tomatoes (undrained), sugar, and bouquet garni. Bring the mixture to a boil.
Pour the contents of the pan over the lamb shanks in the slow cooker, ensuring that the lamb is mostly covered by the liquid. If necessary, add a little more beef stock to ensure it’s sufficiently submerged.
Cover the slow cooker and cook on the low setting for 6 to 8 hours, or until the lamb is very tender and falling off the bone. As Julie Goodwin noted, cooking times can vary depending on your slow cooker.
Once the lamb is cooked, carefully remove the lamb shanks from the slow cooker using tongs or a slotted spoon. Place them on a plate and cover with foil to keep warm.
Turn the slow cooker to the high setting. Cook the sauce uncovered for about 30 minutes, or until it has thickened slightly. As it simmers, skim off any excess fat from the surface of the sauce using a spoon or ladle.
Discard the bouquet garni before serving.
To serve, place a lamb shank on each plate and spoon the thickened sauce generously over the top. Serve with instant polenta and steamed green vegetables, if desired.

Expert Tips & Tricks

Browning is Key: Don’t skip the browning step! It’s essential for building a rich, complex flavor in the final dish. If you overcrowd the pan, the lamb will steam instead of brown. Work in batches for best results.
Deglaze Properly: Make sure to scrape up all the browned bits from the bottom of the pan when adding the red wine. These bits are packed with flavor.
Taste as You Go: As Julie Goodwin wisely advised, taste the sauce during the last 30 minutes of cooking and adjust the seasoning as needed. You may want to add a little more salt, pepper, or sugar, depending on your preference.
Thickening the Sauce: If the sauce isn’t thickening as much as you’d like, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the sauce during the last 15 minutes of cooking.
Don’t Overcook: While slow cooking is forgiving, overcooking can result in dry, stringy lamb. Check for doneness after 6 hours and adjust the cooking time accordingly. The lamb should be fork-tender and easily pull away from the bone.

Serving & Storage Suggestions

Slow cooker lamb shanks are best served hot, with plenty of the rich sauce spooned over the top. They pair beautifully with creamy polenta, mashed potatoes, or crusty bread for soaking up the sauce. Steamed green vegetables like broccoli, green beans, or asparagus provide a nice counterpoint to the richness of the lamb.

Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb in a saucepan over low heat, adding a little beef stock or water if needed to prevent it from drying out. You can also reheat the lamb in the microwave, but be careful not to overcook it.

The cooked lamb shanks, with the sauce, freeze well. Allow to cool completely before transferring to freezer-safe containers or bags. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	886 kcal	N/A
Calories from Fat	371 kcal	N/A
Total Fat	41.2 g	63%
Saturated Fat	14.9 g	74%
Cholesterol	242.1 mg	80%
Sodium	721.3 mg	30%
Total Carbohydrate	38.1 g	12%
Dietary Fiber	5 g	20%
Sugars	16.7 g	N/A
Protein	77.2 g	154%

Variations & Substitutions

For a richer sauce: Add a few tablespoons of balsamic vinegar during the last hour of cooking.
Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
Add vegetables: Include other root vegetables like parsnips or turnips along with the carrots and onions.
Use lamb stock: If you have lamb stock on hand, you can substitute it for the beef stock for a more intense lamb flavor.
Herb Variations: Experiment with different herbs in your bouquet garni. Rosemary, oregano, or sage would all be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in lamb shanks instead of French-trimmed?
A: Yes, you can use bone-in lamb shanks. They will add even more flavor to the sauce. Just be sure to trim off any excess fat before browning.

Q: Can I make this recipe in a pressure cooker?
A: Yes, you can adapt this recipe for a pressure cooker. Reduce the cooking time significantly (around 45-60 minutes at high pressure) and follow your pressure cooker’s instructions.

Q: What if I don’t have red wine?
A: You can substitute beef broth or chicken broth for the red wine, but the flavor will be slightly different. Adding a tablespoon of balsamic vinegar can help mimic the acidity of the wine.

Q: Can I use dried herbs instead of fresh in the bouquet garni?
A: While fresh herbs are preferred for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb (thyme, bay leaf, parsley) tied in cheesecloth.

Q: The sauce is too thin. How can I thicken it?
A: The easiest way to thicken the sauce is to cook it uncovered on high heat for a longer period of time, allowing the liquid to evaporate. Alternatively, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to thicken it quickly.

Final Thoughts

Slow-cooked lamb shanks are an invitation to slow down, savor the process, and enjoy the simple pleasure of a home-cooked meal. This recipe, inspired by Julie Goodwin’s, is a comforting classic that’s perfect for a cozy night in or a special gathering with loved ones. Don’t hesitate to make this recipe your own, experiment with different herbs and spices, and share the joy with those around you. This dish is guaranteed to become a cherished favorite, passed down through generations, just like my grandmother’s recipe. Bon appétit!

Slow Cooker Lamb Shanks Recipe