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This easy Slow Cooker Lamb Shanks recipe delivers tender lamb in a rich sauce, perfect for year-round comfort without heating up your kitchen.
When I crave the rich, hearty comfort of lamb shanks, I don’t want to wait for winter. I believe comfort food should be enjoyed all year round, even during the warmer months. That’s why I love this Slow Cooker Lamb Shanks recipe. It allows me to indulge in tender, flavorful lamb without heating up the kitchen. Whether it’s the middle of summer or the depths of winter, this dish provides the perfect blend of convenience and deliciousness.
Delicious By Design
- Rich, browned lamb: Develops a deep, flavorful base.
- Sweet and savory vegetables: Garlic, onions, celery, and carrots enhance the taste.
- Umami depth: Anchovy paste adds subtle richness.
- Warm spices and sweetness: Cinnamon, bay leaves, and cranberry sauce provide complementary flavors.
- Balancing acidity: Vermouth or white wine deglazes the pan.
- Melt-in-your-mouth tenderness: Slow cooking ensures perfect texture.
Ingredient Spotlight
The most important ingredient in this recipe is, of course, the lamb shanks. When choosing lamb shanks, look for meat that is a deep red color with a good amount of marbling. This ensures tenderness and flavor. If lamb shanks are not available, you can substitute with stew meat.
Detailed Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
- To prepare the slow cooker, turn it on and set it to low heat. Then, use paper towels to pat the shanks dry. Next, generously season the shanks with salt and pepper, making sure to cover all sides.
- Then place a large pot on the stovetop and set the heat to medium-high. Add the oil and allow it to heat up. Once the oil is hot, carefully add the lamb to the pot. Sear the lamb until it is browned on all sides, turning as needed. This step will help seal in the flavors and juices of the meat, enhancing the overall taste of your dish.
- Once browned, transfer the shanks to the slow cooker.
- Add the vegetables to the pan ob the stovetop over medium heat. Sauté them, stirring occasionally, until they start to soften slightly, which should take about 3 to 5 minutes.
- Combine the tomato and anchovy paste, ensuring they are evenly mixed. Then, add in the cinnamon, salt, and pepper to the mixture. Next, pour in the vermouth and bring the mixture to a boiling point. Let it cook for 3 to 4 minutes, and then add the stock. Finally, carefully pour the prepared mixture over the lamb in the slow cooker.
- Place the cover on the slow cooker and cook on low for 7 to 8 hours, or until the lamb is very tender. Then thicken the sauce before serving.
Recipe Tips
- Season Generously: Start by generously seasoning the lamb shanks to build flavor from the beginning.
- Anchovy Paste: Don’t worry about the anchovy paste adding a fishy taste to your dish. Instead, it introduces an umami flavor that can’t be beat, enriching the overall flavor profile without being overpowering.
- Sear for Flavor: Don’t skip searing the lamb shanks before braising. This step adds a crusty, caramelized exterior and adds depth of flavor that enhances the final dish.
- Generous Sauce: We use 4 cups of stock to create plenty of sauce, enhancing the dish’s richness. However, if sauce isn’t a priority, you can reduce the stock to 2 cups without compromising the tenderness of the lamb.
- Cook Until Tender: Lamb shanks are forgiving and can handle long cooking times. Under-cooked lamb shanks are tough and chewy, so ensure they cook until the meat falls off the bone with a gentle touch of a fork.
- Consistent Stirring: When thickening the sauce, continuous whisking prevents lumps.
- Stock Choices: Using a mix of chicken and beef stock works well if lamb stock isn’t available.
Storage & Freezing Instructions ❄
Store any leftover lamb shanks in an airtight container in the refrigerator for up to 3 days. To freeze, place the shanks and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe
Slow Cooked Lamb Shanks
Ingredients
- 3 tablespoons olive oil
- 4 lamb shanks
- 2 celery stalks (chopped)
- 1 large onion (chopped)
- 2 large carrots (cut into large chunks)
- 6 cloves large garlic (chopped)
- 1 teaspoon anchovy paste (optional)
- 2 teaspoons ground cinnamon
- 2 leaves large bay
- 2 tablespoons tomato paste
- 1 cup vermouth or white wine
- ½ cup cranberry sauce (from a jar not canned)
- 4 cups lamb stock (if you don’t have access to lamb stock use ½ chicken ½ beef)
- Salt and pepper (to taste)
- a good handful of fresh parsley (chopped)
- 4 tablespoons all-purpose flour
Instructions
- Preheat slower cooker on low heat. The the shanks dry with paper towels and season them generously with salt and pepper on all sides.
- On the stovetop, heat the oil in large pot over medium-high heat. Add lamb to pot and brown on all sides.
- Transfer lamb to slow cooker.
- Add vegetables. Sauté to soften slightly, about 3 to 5 minutes.
- Mix in tomato & anchovy paste. Mix in cinnamon, salt and pepper.
- Add the vermouth. Bring to a boil and cook for 3 to 4 minutes before mixing in the cranberry sauce and stock. Pour the mixture over the lamb in the slow cooker.
- Place the cover on the slow cooker and cook on low for 7 to 8 hours, or until the lamb is very tender.
- Transfer the lamb and vegetables to a serving dish and cover to keep warm while you thicken the sauce.
To Thicken The Sauce
- Note: The liquid needs to be come to a boil to thicken properly. If your slow cooker can’t bring the liquid to a boil, transfer the liquid to a pan and thicken on the stove.In a small bowl, mix 4 tablespoons of all-purpose flour with ½ cup of cold water until smooth.
- Slowly pour the slurry into the the sauce while continuously whisking. This helps prevent lumps from forming.
- Keep stirring the mixture as you add the slurry to ensure it is evenly distributed and thickens smoothly. Bring to a boil while whisking constantly then cook for 5 to 7 minutes to cook out the raw flour taste, stirring occasionally.
- Taste for seasoning and add salt as needed.
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