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Slow-Cooked Lamb Shanks

Recipes

Jennifer Scott
August 17, 2025

why make this recipe

Lamb shanks are a delicious and hearty meal that can warm you up on cold nights. This recipe is not just easy to prepare but also offers incredible flavors. Cooking lamb shanks in a crockpot means you can set it up and forget about it, allowing the slow cooking to make the meat tender and full of flavor. Plus, it’s a healthy option packed with protein and rich in nutrients.

how to make Lamb Shanks

Ingredients:

4 lamb shanks (trimmed of excess fat, 4 to 6 lamb shanks depending on their size)
2 tablespoons olive oil (divided)
1 large white onion (diced)
2 large carrots (peeled and sliced ½-inch thick; if on a keto diet, replace with celery)
6 cloves garlic (minced)
Coarse salt and freshly ground pepper
1 1/2 cups red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir)
3 tablespoons cornstarch
2 cups beef stock or broth
14 oz tomato sauce
2 tablespoons tomato paste
2 beef bouillon cubes (crushed)
1 teaspoon fresh rosemary (finely chopped)
2 bay leaves
2 tablespoons fresh parsley (finely chopped)

Directions:

Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with a paper towel.
(OPTIONAL) Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan! NOTE: Although this step is optional, it boosts the color and flavor of the meat!
Cook: Transfer the shanks to a 6-quart slow cooker bowl. Add in the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine.
Make the sauce: In the same pan, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Add 1 tablespoon of cornstarch slowly, whisking constantly until no lumps are found. Let it reduce and thicken slightly, then pour into the slow cooker along with the beef stock, tomato sauce, tomato paste, bouillon, rosemary, and bay leaves. Mix well to combine.
Cook: Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall-apart tender.
Remove the lamb shanks: Cover them well. Skim fat from the braising liquid if needed, using a slotted spoon.
Thicken the sauce: Transfer the sauce to the pan and turn on the heat to medium-low. Whisk 2 tablespoons of cornstarch with ¼ cup of the sauce from the pan until completely dissolved. Pour the mixture into the pan, whisking quickly until completely smooth. Let simmer for 4-5 minutes, until thickened to desired consistency.
Serve: Garnish with chopped parsley and serve over mashed potatoes or cauliflower with a side of steamed peas.

how to serve Lamb Shanks

Serve the lamb shanks hot, topped with the thickened sauce and fresh parsley. They pair well with mashed potatoes, cauliflower puree, or a simple side of steamed vegetables. You can also enjoy them with crusty bread to soak up the delicious sauce.

how to store Lamb Shanks

To store leftover lamb shanks, let them cool to room temperature before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, ensure they are heated thoroughly.

tips to make Lamb Shanks

For extra flavor, add more herbs such as thyme or oregano.
Experiment with different types of wine to find your favorite flavor profile.
If you prefer a thicker sauce, let it simmer longer or add more cornstarch as needed.

variation

If you want a different take on this recipe, try replacing lamb shanks with beef shanks or chicken thighs for a different flavor. You could also add more vegetables like mushrooms or potatoes to the mix before cooking.

FAQs

1. Can I make this recipe without wine?
Yes, you can replace the red wine with additional beef stock or broth for a non-alcoholic version.

2. How do I know when the lamb shanks are done?
The lamb shanks are done when the meat is fork-tender and easily pulls away from the bone.

3. Can I use a different cooking method?
Yes, you can braise lamb shanks in the oven for a similar result. Just cover them and cook at 325°F (163°C) for about 3-4 hours.

This delicious slow-cooked meal brings comfort and flavor—perfect for any weeknight dinner! Enjoy!

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Jennifer Scott

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