Slow Cooker Lamb Shanks
These Slow Cooker Lamb Shanks are pure comfort food. Fall-off-the-bone tender lamb, slow-braised in a rich tomato, herb and vegetable sauce. This recipe brings the hearty flavours of a traditional braise into the ease of a slow cooker, allowing you to set it and forget it while it gently bubbles away into a soul-warming meal.
With a base of sweet leeks, carrots, and celery, plus both crushed and cherry tomatoes, this dish layers flavour slowly and beautifully. A splash of red wine and beef stock deepens the sauce, and sautéed mushrooms added toward the end give it earthy balance. Whether you’re entertaining guests or just craving something cosy and satisfying, these lamb shanks never disappoint.
It’s a perfect make-ahead option for busy weeks or special occasions, and the leftovers are even better the next day. Serve over creamy mashed potatoes, polenta, or a hunk of crusty bread to mop up the luscious sauce.
Slow Cooker Lamb Shanks
Rate this RecipeEquipment
- Large slow cooker (5L+)
- Large frypan or skillet
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Tongs
- Wooden spoon
Ingredients
- 4 lamb shanks
- 2 tablespoons plain flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 leek sliced
- 3 garlic cloves chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 2 tablespoons tomato paste
- 400 g crushed tomatoes
- 400 g can cherry tomatoes
- 1/2 cup red wine
- 1 1/2 cups beef stock
- 2 tablespoons basil or your herb of choice, chopped, plus extra to serve
To add later:
- 200 g mushrooms sliced
Instructions
- Pat the lamb shanks dry and season generously with salt and pepper. Lightly dust them with flour to help create a rich sauce.
- Heat olive oil in a large pan over medium-high heat. Brown the lamb shanks on all sides (about 2–3 minutes per side), then transfer them to the slow cooker.
- Add the leek, garlic, celery, carrot, tomato paste, tinned tomatoes, cherry tomatoes, beef stock, and herbs to the slow cooker. Gently stir to combine. Cover and cook on low for 8–9 hours or high for 5–6 hours, until the lamb is tender and falling off the bone.
- Once cooked, carefully remove the lamb shanks from the slow cooker and set them aside on a plate, covered to keep warm.
- In the final 30–45 minutes of cooking, sauté the sliced mushrooms in a dry or lightly oiled pan until golden. Stir the mushrooms through the sauce in the slow cooker and allow them to simmer and infuse for another 20–30 minutes.
- Put back the lamb shanks to the slow cooker just before serving, nestling them back into the rich sauce to warm through.
- Serve hot, spooning the sauce and vegetables generously over each lamb shank. Enjoy with creamy mashed potato, soft polenta, or crusty bread.
Video
Notes
Cooking Tips for Beginners
- Browning the lamb adds extra flavour, don’t skip this step.
- Flour helps thicken the sauce naturally as it cooks.
- If sauce is too thin at the end, remove lid and cook uncovered for 30 minutes.
Serving Suggestions
- Serve over mashed potatoes or soft polenta.
- Pair with crusty bread to mop up the sauce.
- Add a side of sautéed greens for balance.
Freezer-Friendly
This recipe is freezer-friendly! Remove meat from bones and cool completely. Portion into containers with sauce and freeze for up to 3 months. Reheat gently with a splash of stock or water.Storage Advice
- Fridge: Store cooled leftovers in airtight containers for up to 3 days.
- Freezer: Freeze portions for up to 3 months.
- Reheat: Reheat on the stove or in the microwave with added liquid.
Meal Prep Instructions
- Chop vegetables and herbs in advance.
- Mix tomato-based ingredients and store in a container.
- Brown lamb and store separately, ready for cooking the next day.
Substitutions
- Leek: Use 1 brown onion.
- Celery: Replace with fennel or omit.
- Carrot: Use sweet potato.
- Red Wine: Substitute with extra stock or balsamic vinegar.
- Beef Stock: Use lamb or vegetable stock.
- Beef osso bucco
- Pork shoulder, bone-in
- Plant-based lamb alternative (reduce cooking time)
Helpful Hints
- Use tongs for easy flipping when browning shanks.
- Fresh herbs at the end boost the flavour.
- For richer flavour, add a splash of Worcestershire sauce.
- Save the bones for making stock.
- Add a parmesan rind to the sauce for extra depth.
- Always rest lamb for a few minutes before serving.
- Use leftover sauce with pasta or in a pie.
- Make double and freeze half for an easy dinner.
FAQs
1. Can I make this without wine?Yes – use extra stock or a splash of balsamic vinegar for depth. 2. Can I add potatoes to the slow cooker?
Yes – add baby potatoes in the final 2 hours of cooking. 3. Can I use boneless lamb instead?
You can, but shanks provide the best flavour and texture. 4. How do I thicken the sauce?
Remove the lid for the last 30 mins or transfer sauce to a pan and reduce. 5. Can I make this in advance?
Yes – it tastes even better the next day after the flavours develop.
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- Slow Cooked Lamb Shoulder With Cherry Tomatoes & Lemon
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