Slow Cooked Lamb Shanks Recipe

I absolutely love this recipe because the lamb shanks come out so tender and flavorful after slow cooking them with aromatic herbs, red wine, and rich beef stock—it feels like a warm hug in every bite. Plus, the whole process fills my kitchen with an amazing aroma, making it totally worth the wait for those 6-8 hours!

I adore making filling meals, and my slow-cooked lamb shanks are superb when a comforting dish is in order. This recipe calls for lamb shanks that are seasoned with salt and fresh dark-pepper goodness, and it cooks them to tenderness while simmering in an olive-oil-rich pan.

The broth is a star, too, a deep-red-wine and beef stock gem. But star or not, the highlights of this shank-simmering whole goodness show are certainly worth mentioning: sweet, soft, and oh-so-not-miss caramelized onions and garlic, plus awesome savory fresh herbs: rosemary and thyme.

Ingredients

Lamb shanks: tender and full of protein; they are delicious when cooked low and slow.

Olive oil: Healthy fats, boosts taste, heart-friendly.

Onion: Contributes sweetness, fiber, and vitamins; enhances immunity.

Garlic: Provides antioxidants, boosts flavor, promotes heart health.

Red wine: Enhances flavor, contributes acidity, is packed with antioxidants.

Carrots are a source of beta carotene, which makes them sweet.

Also good for vision.

Celery: Provides fiber, low-calorie, aids digestion, and gives a satisfying crunch.

Ingredient Quantities

• 2 lamb shanks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for mixing with cornstarch)

Instructions

1. Salt and freshly ground black pepper the lamb shanks on all sides.

2. In a large frying pan over medium to high heat, warm the olive oil. Brown the lamb shanks on all sides, then move them to a slow cooker.

3. In the same skillet, place the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

4. Add the tomato paste and cook for an extra minute, ensuring that the paste is evenly combined with the vegetables.

5. Add the red wine and scrape up any browned bits from the bottom of the pan. Allow it to simmer for 2 minutes.

6. Place the lamb shanks into the slow cooker. Pour the vegetable and wine mixture into the slow cooker with the lamb shanks.

7. In the slow cooker, add the beef stock, sprigs of rosemary, sprigs of thyme, and bay leaf.

8. Cook on low for 6-8 hours. Lamb should be tender and falling off the bone when it’s done.

9. For a thicker sauce, create a slurry by mixing the cornstarch with water. Stir the slurry into the sauce, then let the sauce cook high and long for 15 to 20 minutes to thicken.

10. Take away the bay leaf and the herb sprigs before dishing up the lamb shanks with the flavorful sauce over your choice of side dish. Relish!

Equipment Needed

1. Large frying pan
2. Slow cooker
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula
8. Small bowl (for cornstarch slurry, optional)
9. Whisk or fork (for mixing slurry, optional)

FAQ

• Can I use a different type of meat instead of lamb shanks?You can substitute lamb shanks with beef shanks or pork shanks; however, the cooking time and flavor profile might change slightly.
• What can I use instead of red wine?Should you choose not to use red wine, you can replace it with extra beef stock, grape juice, or a non-alcoholic option that still gives you the wine effect.
• Is it necessary to brown the lamb shanks before slow cooking?If you’re in a rush, you don’t have to brown the lamb shanks. It is, however, the best way to intensify the flavor and color of the dish.
• How can I thicken the sauce if I don’t want to use cornstarch?After cooking the lamb shanks, you can thicken the sauce by reducing it on the stovetop or by mashing some of the vegetables into the sauce.
• Can I make this recipe ahead of time?Absolutely, this dish is wonderful when prepared ahead of time. Storing it in the refrigerator overnight allows the flavors to deepen even more, and serving it after a gentle reheating makes it a delightful meal!
• What side dishes pair well with slow-cooked lamb shanks?The rich flavors of the lamb shanks are beautifully complemented by creamy mashed potatoes, polenta, or a simple garlic bread.

Substitutions and Variations

You can use beef shanks or pork shanks instead of lamb shanks, but they will change the flavor profile of the dish.
To make this recipe without alcohol, use non-red wine and replace it with the same measure of beef or vegetable stock. Add a touch of red wine vinegar or grape juice mixed with the stock, and it becomes a non-red wine broth. You can add a little more liquid, if necessary, to get the right consistency for the sauce.
You can substitute dried rosemary for fresh in a recipe. Use 1/2 teaspoon of dried rosemary in place of each tablespoon of fresh rosemary called for in the recipe.
If thyme in its fresh form cannot be sourced, 1/2 teaspoon of dried thyme can be used as a suitable replacement.
For thickening, use flour rather than cornstarch. Make a roux, using equal parts butter and flour.

Pro Tips

1. Sear the Shanks Thoroughly Ensure you brown the lamb shanks well on all sides. This step adds depth of flavor and enhances the overall taste of the dish by creating a rich fond that you later deglaze with wine.

2. Deglaze Effectively After sautéing the vegetables and adding the tomato paste, deglaze the pan with the red wine. Make sure to scrape up all the browned bits, as they contain a lot of flavor that will enhance the sauce.

3. Use Fresh Herbs Generously While the recipe calls for fresh rosemary and thyme, you can tie them together with kitchen twine for easy removal later. Fresh herbs impart a more vibrant flavor, so be generous with them.

4. Choose the Right Red Wine Avoid cooking wines and select a dry red wine that you enjoy drinking. The better the quality of the wine, the richer the sauce will taste.

5. Rest the Dish Once the cooking time is complete, let the lamb shanks rest in the slow cooker on the ‘warm’ setting for about 20-30 minutes to allow the flavors to meld. This ensures a more harmonious taste when serving.