Slow cooker lamb shanks are the ultimate set-and-forget comfort meal. The long, gentle cooking breaks down the collagen in this tough cut, leaving you with meat that falls off the bone in a rich, glossy red wine sauce. This recipe uses a classic mirepoix and fresh herbs to build deep flavor with minimal hands-on time.
Ingredients
- 4 lamb shanks (about 1 lb / 450 g each)
- 2 tbsp (30 ml) olive oil
- 1 large onion, diced (about 1½ cups / 200 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 4 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine (like Cabernet Sauvignon)
- 2 cups (480 ml) low-sodium beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) black pepper
- 1 tbsp (15 ml) balsamic vinegar (optional, for brightness)
Instructions
- Pat the lamb shanks dry with paper towels. Season generously on all sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, sear the shanks for 3–4 minutes per side until deeply browned. Transfer to a plate.
- Reduce heat to medium. Add the onion, carrots, and celery to the same skillet. Cook, stirring occasionally, for 5–6 minutes until softened and lightly browned.
- Add the garlic and cook for 1 minute until fragrant. Stir in the flour and tomato paste, cooking for 1–2 minutes to remove the raw flour taste.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until slightly reduced.
- Add the beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
- Place the seared lamb shanks in the slow cooker. Pour the hot liquid and vegetables over them. The liquid should come about halfway up the shanks—add a little water if needed.
- Cover and cook on LOW for 8 hours, or on HIGH for 5–6 hours, until the meat is fork-tender and easily pulls away from the bone.
- Carefully transfer the shanks to a serving platter and tent loosely with foil. Let them rest for 10 minutes.
- While resting, skim any excess fat from the sauce. If you want a thicker sauce, transfer it to a saucepan and simmer over medium heat for 5–10 minutes. Stir in the balsamic vinegar, if using. Season with salt and pepper to taste.
- Serve the shanks with the sauce spooned over the top.
Tips
- Don’t skip the searing: Browning the shanks first builds a deep, meaty flavor that you won’t get from just dumping them in the slow cooker. It also helps render some fat, reducing greasiness.
- Trim the fat: If your shanks have a thick fat cap, trim it before searing. This keeps the sauce from becoming oily.
- Make it ahead: This dish tastes even better the next day. Cook it, cool, and refrigerate overnight, then reheat gently. The flavors meld and the fat solidifies, making it easy to remove.
- Substitute the wine: If you prefer not to use alcohol, replace the red wine with an equal amount of beef broth plus 1 tablespoon of red wine vinegar for acidity.
Serving Suggestions
Serve the lamb shanks over creamy polenta, mashed potatoes, or buttered egg noodles to soak up the rich sauce. A side of roasted green beans or a simple green salad with lemon vinaigrette balances the richness. Garnish with fresh chopped parsley for color.
Variations
- Moroccan-style: Add 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, and a pinch of cayenne to the skillet with the garlic. Replace the red wine with chicken broth and add a handful of dried apricots in the last 30 minutes.
- Tomato-herb: Add a 14.5 oz (411 g) can of diced tomatoes with their juices along with the broth. Use oregano and basil instead of rosemary and thyme.
- Red wine reduction: After removing the shanks, strain the sauce and simmer it hard until it coats the back of a spoon. This makes a more intense, glazed sauce.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place the shanks and sauce in a covered pot over low heat, or in a 350°F (175°C) oven for 15–20 minutes, until warmed through. You can also freeze the cooked shanks in their sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I cook lamb shanks on high instead of low? Yes, but the meat may be slightly less tender. Cook on HIGH for 5–6 hours, but check at 5 hours. The low setting is preferred for the most fall-off-the-bone texture.
Do I need to brown the shanks first? It’s highly recommended. Searing adds flavor and color that you can’t get from slow cooking alone. If you’re short on time, you can skip it, but the dish will be less flavorful.
How do I know when the lamb is done? The meat should be fork-tender and easily pull away from the bone. The internal temperature should reach 145°F (63°C) as the safe minimum for whole cuts of lamb, but for slow-cooked shanks, you’ll want it well above that for tenderness—around 200°F (93°C) is typical.
Can I use frozen lamb shanks? Yes, but thaw them in the refrigerator first. Cooking from frozen will increase the cooking time and may result in uneven cooking.
Why is my sauce thin? The slow cooker produces a lot of liquid. To thicken, simmer the sauce on the stovetop after removing the shanks, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce while it’s hot.
Can I cook lamb shanks in a Dutch oven instead? Absolutely. Follow the recipe, but after searing and adding the liquid, cover the pot and braise in a 325°F (165°C) oven for 2½ to 3 hours, until tender.
Related
- Simmering Orange Peels and Cinnamon: How-To
- Simmering in a Slow Cooker: How It Works
- Simmering in a Stew Recipe: How to Do It Right
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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