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 RecipeIngredients
- 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
Instructions
- Pat the lamb shanks dry and season generously with salt and pepper. Lightly dust them with flour to help create a rich sauce.4 lamb shanks, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons plain flour
- 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.4 lamb shanks, 2 tablespoons olive oil
- 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.1 leek, 3 garlic cloves, 2 celery stalks, 2 carrots, 2 tablespoons tomato paste, 400 g crushed tomatoes, 400 g can cherry tomatoes, 1 1/2 cups beef stock, 2 tablespoons basil
- Once cooked, carefully remove the lamb shanks from the slow cooker and set them aside on a plate, covered to keep warm.4 lamb shanks
- 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.4 lamb shanks
- Serve hot, spooning the sauce and vegetables generously over each lamb shank. Enjoy with creamy mashed potato, soft polenta, or crusty bread.
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