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

A luxurious one-pot meal that’s surprisingly easy to master

KEY INFO

Prep Time: 20 minutes
Cook Time: 7-8 hours (slow cooker) / 2.5 hours (oven)
Total Time: Up to 8.5 hours
Servings: 4
Difficulty: Moderate
Dietary: Gluten-free, Dairy-free

EQUIPMENT NEEDED

Large slow cooker (6-quart) or Dutch oven
Large skillet for browning
Tongs
Sharp knife
Cutting board
Alternative: Heavy-bottomed pot with tight-fitting lid

INGREDIENTS

4 lamb shanks (approximately 350g/12oz each)
2 tablespoons olive oil (30ml)
1 large onion, roughly chopped
4 carrots, chunky cut
4 garlic cloves, minced
1 cup (240ml) beef stock [substitute: chicken stock]
1 cup (240ml) red wine [substitute: additional stock]
2 tablespoons tomato paste
2 sprigs fresh rosemary [substitute: 1 tsp dried]
2 bay leaves
Salt and pepper to taste

Four raw, seasoned lamb shanks on a wooden cutting board with fresh rosemary, whole garlic bulbs, and olive oil in a modern kitchen

METHOD

1. Prepare the lamb

Pat lamb shanks dry with paper towels and season generously with salt and pepper.

2. Brown the lamb

Heat oil in skillet over high heat until shimmering. Brown lamb shanks for 3-4 minutes per side until deep golden brown.

Two lamb shanks searing in a modern kitchen with white marble countertops and green subway tile backsplash, under natural daylight

3. Sauté the vegetables

Transfer shanks to slow cooker. In the same skillet, reduce heat to medium and sauté onions and carrots for 5 minutes.

4. Add garlic and deglaze

Add garlic, cook for 30 seconds until fragrant. Pour in wine, scraping the bottom of the pan to release brown bits.

Preparation of fresh vegetables in a modern kitchen with daylight streaming in, featuring chopped onions and carrots in cream bowls, minced garlic in glass bowl, and fresh herbs nearby.

5. Transfer ingredients to slow cooker

Transfer vegetable mixture to slow cooker. Add remaining ingredients.

6. Slow cook

Cook on LOW for 7-8 hours or HIGH for 4-5 hours until meat easily falls off the bone.

Slow cooker with browned lamb shanks and sautéed vegetables, red wine being poured in a modern kitchen with green subway tile backsplash, wooden utensils, and marble countertops.

CRUCIAL TIPS

DO NOT skip the browning step – it’s essential for flavor.
Keep lamb shanks partially submerged in liquid.
Avoid lifting the lid during cooking.
Let rest for 10 minutes before serving.

STORAGE & VARIATIONS

Storage

Refrigerate up to 3 days.
Freeze up to 3 months.

Common Mistakes

Not browning meat sufficiently.
Adding too much liquid.
Opening the lid frequently.

Variations

Moroccan: Add cumin, coriander, and cinnamon.
Mediterranean: Include olives and preserved lemon.
Classic French: Use herbs de Provence.

Perfect Pairings

Creamy mashed potatoes.
Soft polenta.
Crusty bread for sauce-soaking.

Perfectly cooked lamb shank with vegetables on a white ceramic plate in a modern kitchen with green subway tiles and copper pots, captured in natural daylight.

I’ve been perfecting this recipe for over a decade, and these lamb shanks never fail to impress. The key is patience – let the slow cooker do its magic while you get on with your day.