Melt-in-Your-Mouth Slow-Cooked Lamb Shanks

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Melt-in-Your-Mouth Slow-Cooked Lamb Shanks

The ultimate comfort food that practically cooks itself

KEY INFO

Prep Time: 20 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 20 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: High-protein, Gluten-free

EQUIPMENT NEEDED

Slow cooker (6L/6qt capacity)
Large frying pan
Sharp knife
Cutting board
Tongs
Alternative: Dutch oven for oven method

INGREDIENTS

For the Lamb:

4 lamb shanks (about 350g/12oz each)
2 tbsp olive oil (30ml)
2 tsp salt (10g)
1 tsp black pepper (5g)

For the Sauce:

2 onions, roughly chopped
3 carrots, chunked
4 celery stalks, chopped
6 garlic cloves, crushed
2 cups beef stock (480ml)
1 cup red wine (240ml) [optional]
2 tbsp tomato paste (30g)
2 bay leaves
2 sprigs fresh rosemary
1 tsp dried thyme

METHOD

Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
Heat oil in a large pan over HIGH heat. Brown lamb shanks for 8-10 minutes until deep golden all over.

Lamb shanks searing in a cast iron pan on a gas stove, with visible flames, steam, oil sizzle, and deep caramelization on meat's surface

Remove shanks. In the same pan, cook onions, carrots, and celery for 5 minutes until softened.

Chopped onions, carrots, and celery in white bowls on a dark countertop with scattered fresh herbs

Add garlic, cook for 1 minute until fragrant.
Transfer everything to your slow cooker. Add stock, wine (if using), tomato paste, and herbs.

Ingredients, including browned shanks and vibrant vegetables, being layered into a ceramic slow cooker with red wine being poured, forming a burgundy pool.

Cook on LOW for 8 hours or HIGH for 6 hours until meat easily falls off the bone.

CRUCIAL TIPS

Don’t skip browning the meat – it’s essential for flavor
Keep shanks mostly submerged in liquid while cooking
Check liquid levels halfway through
For thicker sauce, reduce liquid in a pan after cooking

STORAGE & VARIATIONS

Storage:

Refrigerate up to 3 days
Freeze up to 3 months

Variations:

Moroccan: Add cumin, coriander, and cinnamon
Italian: Use white wine and add fennel
Greek: Include oregano and lemon zest

Common Mistakes:

Not browning meat thoroughly
Adding too little liquid
Opening the lid too often during cooking

This recipe transforms tough lamb shanks into succulent, fall-off-the-bone meat that’s perfect for any special occasion or Sunday roast.

Chef’s Note: I’ve made this countless times, and the key to success is patience. Let the slow cooker do its magic without interference.