Slow Cooked Lamb Shanks

4.48 from 21 votes

These Slow Cooker Lamb Shanks are tender, juicy, and full of rich, comforting flavors. The slow-cooked method ensures the lamb shanks are fall-off-the-bone delicious, perfect for a cozy winter meal.

Course Main

Cuisine American

Keyword Lamb shank recipes, slow cooked lamb shanks, Slow cooker lamb shanks

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 517

Author Erren Hart

Ingredients

3 tablespoons olive oil
4 lamb shanks
2 celery stalks chopped
1 large onion chopped
2 large carrots cut into large chunks
6 cloves large garlic chopped
1 teaspoon anchovy paste optional
2 teaspoons ground cinnamon
2 leaves large bay
2 tablespoons tomato paste
1 cup vermouth or white wine
½ cup cranberry sauce from a jar not canned
4 cups lamb stock if you don't have access to lamb stock use ½ chicken ½ beef
Salt and pepper to taste
a good handful of fresh parsley chopped
4 tablespoons all-purpose flour

US Customary - Metric

Instructions

Preheat slower cooker on low heat. The the shanks dry with paper towels and season them generously with salt and pepper on all sides.
On the stovetop, heat the oil in large pot over medium-high heat. Add lamb to pot and brown on all sides.
Transfer lamb to slow cooker.
Add vegetables. Sauté to soften slightly, about 3 to 5 minutes.
Mix in tomato & anchovy paste. Mix in cinnamon, salt and pepper.
Add the vermouth. Bring to a boil and cook for 3 to 4 minutes before mixing in the cranberry sauce and stock. Pour the mixture over the lamb in the slow cooker.
Place the cover on the slow cooker and cook on low for 7 to 8 hours, or until the lamb is very tender.
Transfer the lamb and vegetables to a serving dish and cover to keep warm while you thicken the sauce.

To Thicken The Sauce

Note: The liquid needs to be come to a boil to thicken properly. If your slow cooker can't bring the liquid to a boil, transfer the liquid to a pan and thicken on the stove.
In a small bowl, mix 4 tablespoons of all-purpose flour with ½ cup of cold water until smooth.
Slowly pour the slurry into the the sauce while continuously whisking. This helps prevent lumps from forming.
Keep stirring the mixture as you add the slurry to ensure it is evenly distributed and thickens smoothly. Bring to a boil while whisking constantly then cook for 5 to 7 minutes to cook out the raw flour taste, stirring occasionally.
Taste for seasoning and add salt as needed.

Nutrition