Juicy Slow Cooker Lamb Shanks

Getting a hearty, home-cooked dinner on the table during busy weeknights can feel like an impossible task. Between after-school activities, work deadlines, and the general chaos of daily life, finding time to prepare something both filling and flavorful often falls to the bottom of our to-do list.

That’s where these slow cooker lamb shanks come to the rescue: they’re incredibly tender, practically cook themselves while you’re away, and fill your home with the kind of comforting aromas that make everyone excited for dinner time. Plus, they’re basically foolproof – exactly what we need when life gets hectic.

What Kind of Lamb Shanks Should I Use?

For slow cooker lamb shanks, you’ll want to look for meaty fore shanks, which come from the front legs of the lamb and are typically more tender than hind shanks. The ideal size is around 13 ounces (400g) per shank – this ensures they’ll cook evenly and be enough for one serving per person. When shopping, look for shanks that have a pinkish-red color with white fat, and avoid any that appear dried out or have dark spots. If you can only find frozen shanks, that’s perfectly fine too – just make sure to thaw them completely in the refrigerator before cooking, which usually takes about 24 hours.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping all that good flavor:

• Lamb shanks: While lamb shanks give this dish its classic taste, you can use beef shanks or veal osso buco if lamb isn’t available. Just keep the cooking time the same, as these cuts also need low and slow cooking.
• Red wine: Not using wine? Replace it with extra chicken broth or stock plus 2 tablespoons of balsamic vinegar to get that deep, rich flavor. You could also use beef broth for a stronger taste.
• Chicken broth: Feel free to use vegetable broth, beef broth, or even water with an extra bouillon cube. Each will give slightly different but still tasty results.
• Fresh herbs: If you don’t have fresh thyme, use 2 teaspoons dried thyme instead. For bay leaves, 1 dried leaf equals 2 fresh ones. You can also try rosemary or oregano for a different but nice flavor.
• Crushed tomatoes: You can swap crushed tomatoes with diced tomatoes (just blend them a bit) or whole peeled tomatoes that you’ve crushed by hand. In a pinch, passata works too.
• Root vegetables: The carrots and celery are part of a classic base, but you can use parsnips, leeks, or extra onions if needed. Just keep the total amount of vegetables about the same.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking lamb shanks is skipping the crucial browning step – taking an extra 10 minutes to properly sear all sides creates a rich, flavorful crust that makes a huge difference in the final dish. Another common error is lifting the slow cooker lid too frequently during cooking, which can add an extra hour to your cooking time since each peek releases accumulated heat and moisture. For the most tender results, resist the urge to cut the cooking time short – lamb shanks need a full 8 hours on low (or 6 hours on high) to break down the tough connective tissues and become fall-off-the-bone tender. If your sauce ends up too thin, simply remove the shanks once cooked, switch the slow cooker to high, and let the sauce simmer uncovered for 15-20 minutes to reduce and thicken naturally.

What to Serve With Lamb Shanks?

These tender, slow-cooked lamb shanks are just begging to be served over something that can soak up all that rich sauce! Creamy mashed potatoes are the traditional choice, but you could also go with soft polenta or even mashed cauliflower if you’re watching your carbs. A side of roasted vegetables like Brussels sprouts or carrots adds nice color and balances out the richness of the dish. For a complete meal, I like to add a simple green salad dressed with lemon vinaigrette – it helps cut through the richness of the lamb and adds a fresh element to the plate.

Storage Instructions

Keep: These lamb shanks get even better with time! Place them in an airtight container with their sauce and pop them in the fridge for up to 4 days. The flavors will continue to develop, making them perfect for meal prep or entertaining.

Freeze: Good news – these lamb shanks freeze really well! Let them cool completely, then transfer to a freezer-safe container with their sauce. They’ll keep for up to 3 months in the freezer. I like to freeze them in individual portions for easy weeknight dinners.

Reheat: To warm up your lamb shanks, place them with their sauce in a covered pot over low heat until heated through, about 20-30 minutes. You can also use the microwave – just make sure to heat them gently in short intervals, stirring the sauce occasionally. Add a splash of broth if the sauce seems too thick.

Preparation Time	15-25 minutes
Cooking Time	150-160 minutes
Total Time	165-185 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 150-160 g
• Fat: 100-110 g
• Carbohydrates: 150-160 g

Ingredients

For the lamb shanks:

• 2-3 tbsp olive oil (I use California Olive Ranch)
• 4 lamb shanks (about 13 oz each)
• 1 tsp kosher salt
• 1 tsp ground pepper

For the braising liquid:

• 2 dried bay leaves
• 3 garlic cloves (minced for best flavor)
• 1 can (28 oz) crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 onion (finely chopped)
• 5 sprigs fresh thyme
• 2 1/2 cups red wine (a dry red like Cabernet Sauvignon or Merlot works well)
• 2 tbsp tomato puree
• 1 cup celery (finely chopped)
• 1 cup carrot, finely chopped

For serving (optional garnish):

• fresh thyme leaves

Step 1: Preheat the Oven and Prepare the Lamb Shanks

Start by preheating your oven to 180°C/350°F, whether using a fan or standard oven.

Pat the lamb shanks dry with paper towels and season them generously with salt and pepper to enhance the flavor during cooking.

Step 2: Brown the Lamb Shanks

Heat 2 tablespoons of olive oil in a large, heavy-based pot over high heat.

Sear the lamb shanks in batches, ensuring they brown evenly all over, roughly about 5 minutes per batch.

Once browned, remove the lamb shanks from the pot and place them on a plate.

Drain any excess fat from the pot, if necessary.

Step 3: Sauté the Aromatics

Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil to the same pot.

Add the chopped onion and garlic, cooking for about 2 minutes until fragrant.

Then, include the carrot and celery, and continue cooking for another 5 minutes until the onion becomes translucent and starts to sweeten.

Step 4: Prepare the Braising Liquid and Add Shanks

Pour in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves, stirring everything together to combine.

Next, carefully place the lamb shanks back into the pot, making sure they are mostly submerged in the braising liquid.

This will allow the flavors to fully infuse the meat.

Step 5: Cook the Lamb Shanks in the Oven

Turn up the stove heat to bring the braising liquid to a simmer.

Cover the pot with a lid and transfer it to the preheated oven.

Let the lamb shanks cook for 2 hours, allowing the meat to tenderize.

After 2 hours, remove the lid and return the pot to the oven for another 30 minutes to help concentrate the flavors and thicken the sauce.

The lamb should be ultra-tender yet still attached to the bone.

If not, cover and cook a little longer.

Step 6: Prepare the Sauce and Serve

Remove the lamb shanks from the pot and keep them warm.

Discard the bay leaves and thyme sprigs from the pot.

Strain the sauce through a sieve into a bowl, pressing down on the solids to extract as much liquid as possible.

Pour the strained sauce back into the pot and, if needed, simmer over medium heat to slightly thicken to a syrupy consistency.

Taste and adjust seasoning with salt and pepper as required.

Serve the lamb shanks over mashed potatoes or cauliflower purée, drizzling with plenty of the rich sauce.

Garnish with fresh thyme leaves if desired for a touch of color and flavor.