INTRODUCTION
Slow Cooker Lamb Shanks – A Fall-Off-The-Bone Delight is a warm, simple dish for cool nights. It gives deep meat flavor with very little work. You sear the meat, add vegetables and stock, then let the slow cooker do the rest. If you like slow cooker comfort food like creamy slow cooker beef pasta, you will find this lamb shank dish just as satisfying.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it needs little hands-on time. The slow cooker makes the meat very soft. The sauce becomes rich and full of flavor. The herbs and wine add warm notes that fit fall and winter. This recipe uses common kitchen steps that are easy to follow. Many people enjoy a meal that tastes like it cooked all day while you did other things. If you like simple comfort meals, this dish will make you happy, much like a hearty slow cooker American goulash does for dinner.
HOW TO MAKE Slow Cooker Lamb Shanks – A Fall-Off-The-Bone Delight
This recipe cooks slowly to turn tough meat into tender pieces. The slow heat breaks down connective tissue. You end with meat that falls from the bone. The sauce becomes thick and silky. Read the steps and plan to start a few hours before you want to eat. For other slow cooker ideas, try a light, savory dish like slow cooker beef ramen noodles to vary your weeknight meals.
EQUIPMENT NEEDED
- Slow cooker (4 to 6 quart works well)
- Large skillet for searing
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Small bowl for cornstarch slurry
- Saucepan for finishing the sauce
Ingredients You’ll Need :
4 lamb shanks, Salt and pepper, to taste, 3 tbsp vegetable or olive oil, 1 large onion, finely chopped, 3 carrots, peeled and chopped, 3 celery stalks, chopped, 5 garlic cloves, minced, 2 tbsp tomato paste, 1 cup dry red wine, 2 cups lamb stock (or beef stock), 1 tsp rosemary, 1 tsp thyme, 4 bay leaves, 2 ½ tbsp cornstarch, 1 tsp balsamic vinegar
STEP-BY-STEP INSTRUCTIONS :
Pat the lamb shanks dry and season with salt and pepper.
Heat oil in a skillet and sear the lamb on all sides for about 10 minutes.
Transfer lamb to the slow cooker.
In the same pan, sauté onion, carrots, and celery for 3 minutes, then add garlic and cook for another minute.
Stir in tomato paste and cook for a minute.
Pour in red wine, scraping up browned bits, and let simmer for a minute.
Add stock, rosemary, thyme, and bay leaves.
Pour the mixture over the lamb shanks in the slow cooker.
Cover and cook on low for 8 hours or high for 4 hours.
Remove the lamb shanks and keep warm.
Pour the liquid into a saucepan, whisk in cornstarch slurry, and simmer until thickened.
Adjust seasoning and stir in balsamic vinegar.
Serve the lamb shanks hot, drizzled with sauce.
HOW TO SERVE Slow Cooker Lamb Shanks – A Fall-Off-The-Bone Delight
Serve the lamb shanks on a bed of creamy mashed potatoes, soft polenta, or buttered egg noodles. Spoon the thick sauce over the meat and sides. Add a simple green salad or steamed greens for contrast. Fresh herbs like parsley make a clean finish. Keep the sauce warm and pour it right before serving so the meat stays soft. A slice of crusty bread also works well to mop up the sauce. For a different meal plan that fits slow cooker nights, you can also enjoy dishes like slow cooker carnitas on another night.
STORAGE & FREEZING : Slow Cooker Lamb Shanks – A Fall-Off-The-Bone Delight
Cool the lamb and sauce to room temperature within two hours of cooking. Store in airtight containers in the fridge for up to 3 days. For longer storage, place the lamb and sauce in freezer-safe containers and freeze up to 3 months. Thaw in the fridge overnight before reheating. To reheat, warm gently in a saucepan or in the slow cooker on low until heated through. Avoid boiling the sauce quickly to keep the meat tender.
SERVING SUGGESTIONS
- Mashed potatoes with butter and a little cream.
- Creamy polenta or soft grits.
- Egg noodles tossed with butter and parsley.
- Roasted root vegetables for a fall meal.
- Steamed green beans or sautéed spinach.
- Fresh crusty bread to soak up sauce.
Each of these sides needs simple work and pairs well with the rich lamb and sauce. A light green salad on the side keeps the meal balanced and bright.
VARIATIONS
- Red Wine Swap: Use a different dry red wine for a new flavor. Even a medium-bodied wine works.
- Vegetable Mix: Add mushrooms or parsnips with the carrots for more depth.
- Herb Change: Use a little fresh mint or oregano instead of rosemary for a fresh twist.
- Spicy Note: Add a pinch of red pepper flakes to the sauce for a slight heat.
- Tomato Twist: Add a can of crushed tomatoes for a tangier sauce.
These variations keep the method the same. They let you adapt the recipe to what you have and what you like.
FAQs
Q: How do I know when lamb shanks are done?
A: The meat is done when it is very soft and pulls away from the bone easily. Test by using two forks to pull the meat. If it falls apart, it is ready.
Q: Can I skip searing the lamb shanks?
A: You can skip searing, but searing adds flavor and color. If you skip it, the dish will still be tasty but a bit less rich.
Q: What can I use instead of lamb stock?
A: You can use beef stock or strong chicken stock. Beef stock gives the best results closest to lamb stock.
Q: Can I cook this in the oven instead of a slow cooker?
A: Yes. Place the seared shanks and liquid in a covered Dutch oven and cook at 325°F (160°C) for 2.5 to 3 hours until tender.
Q: How thick should the sauce be?
A: The sauce should be smooth and slightly thick so it coats the meat. Use the cornstarch slurry slowly and stop when the sauce reaches the feel you like.
Q: Is this recipe freezer friendly after cooking?
A: Yes. Freeze in airtight containers for up to 3 months and thaw in the fridge before reheating.
MAKE-AHEAD TIPS FOR Slow Cooker Lamb Shanks – A Fall-Off-The-Bone Delight
- Prep the vegetables and store them in a sealed bag in the fridge for up to 24 hours.
- Season the lamb and keep it in the fridge a few hours ahead if you want to save time at the stove.
- Sear the lamb and make the sauce the day before. Store both in the fridge, then reheat in the slow cooker on low for 1 to 2 hours before serving.
- Make the full dish a day ahead and let the flavors sit. Reheat slowly to keep the meat tender.
- Make the cornstarch slurry fresh when you are ready to thicken the sauce for the best texture.
These tips help you plan ahead and make the day of serving easy.
Slow Cooker Lamb Shanks
Ingredients
Method
- Pat the lamb shanks dry and season with salt and pepper.
- Heat oil in a skillet and sear the lamb on all sides for about 10 minutes.
- Transfer lamb to the slow cooker.
- In the same pan, sauté onion, carrots, and celery for 3 minutes, then add garlic and cook for another minute.
- Stir in tomato paste and cook for a minute.
- Pour in red wine, scraping up browned bits, and let simmer for a minute.
- Add stock, rosemary, thyme, and bay leaves.
- Pour the mixture over the lamb shanks in the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the lamb shanks and keep warm.
- Pour the liquid into a saucepan, whisk in cornstarch slurry, and simmer until thickened.
- Adjust seasoning and stir in balsamic vinegar.
- Serve the lamb shanks hot, drizzled with sauce.