Slow Cooker Lamb Shanks

How to Make Slow Cooker Lamb Shanks

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1. Season the shanks with the salt and pepper. Heat the oil in a large frying pan and brown the shanks on all sides for 10 minutes. Lift into the slow cooker.

   Mark done Start 10 min timer

2. Cook the onion and carrots in the same pan for 5 minutes. Add the garlic and purée for 1 minute, then the wine, scraping the base, and boil for 3 minutes. Tip over the shanks.

   Mark done Start 5 min timer

3. Add the tomatoes, stock, rosemary and bay leaf. Cover and cook on low for 8 hours, until the meat falls from the bone. If your slow cooker runs hot, check at 7 hours.

   Mark done

4. Lift out the shanks, skim the fat from the sauce and, if it is thin, boil it in a pan for 10 minutes. Serve the shanks with the sauce.

   Mark done Start 10 min timer

Notes for Getting It Right

• Brown the shanks well; the sauce takes its colour from this.
• Keep the liquid at about halfway up the meat.
• Lift the shanks out carefully at the end.
• Reduce the sauce in a pan for a thicker finish.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Mashed potato
• Green beans
• Roast carrots
• Crusty bread

Keeping and Reheating

Keeps in the fridge for up to 3 days in the sauce. Freezes for up to 3 months. Reheat gently, covered.

Questions About Slow Cooker Lamb Shanks

Slow Cooker Lamb Shanks Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.