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Slow cooker lamb shanks

Slow cooker lamb shanks
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Slow cooker lamb shanks offer an effortless way to enjoy tender, juicy lamb infused with a rich combination of herbs, garlic, and vegetables. Slow cooking breaks down tough meat fibers for a melt-in-your-mouth texture perfect for cozy family dinners or special occasions.

Ingredients

Main Ingredients

  • Lamb shanks (meaty, bone-in) – 4 pieces
  • Olive oil – 2 tablespoons
  • Garlic cloves – 4, minced
  • Onion – 1 large, chopped
  • Carrots – 2 medium, sliced
  • Tomato paste – 2 tablespoons
  • Red wine or broth – 1 cup
  • Fresh rosemary – 2 sprigs
  • Fresh thyme – 2 sprigs
  • Salt – to taste
  • Black pepper – to taste
  • Beef or vegetable broth – 2 cups

Optional Variations

  • Olives – 1/2 cup (for Mediterranean style)
  • Sun-dried tomatoes – 1/3 cup (for Mediterranean style)
  • Balsamic vinegar – 1 tablespoon (for Mediterranean style)
  • Chili flakes or smoked paprika – 1 teaspoon (for spicy kick)
  • Mint or oregano – substitute fresh herbs for rosemary/thym
  • Root vegetables (parsnips, sweet potatoes) – 1 to 2 cups (for heartier vegetarian sides)
  • Gluten-free broth – substitute if needed

Instructions

  1. Prepare the Lamb Shanks: Pat your lamb shanks dry with paper towels, then season both sides generously with salt and pepper. This step helps build flavor and facilitates browning.
  2. Brown the Meat: Heat olive oil in a heavy skillet over medium-high heat. Sear the lamb shanks on all sides until a golden brown crust forms, about 3-4 minutes per side, locking in flavor.
  3. Sauté Aromatics: In the same skillet, add chopped onions, garlic, and carrots. Cook for about 5 minutes until softened and fragrant to create a flavorful base.
  4. Add Tomato Paste and Deglaze: Stir in the tomato paste, coating the vegetables evenly. Pour in the red wine or broth to deglaze the pan, scraping up any browned bits for extra depth.
  5. Transfer to Slow Cooker and Add Herbs: Place the browned lamb shanks into the slow cooker. Pour the onion and tomato mixture over the lamb. Add rosemary and thyme sprigs, then pour enough broth to come halfway up the shanks.
  6. Cook Low and Slow: Cover and cook on low for 6 to 8 hours, or until the meat is tender and falls off the bone, ensuring the best texture and flavor.

Notes

  • Brown the meat well to add unbeatable flavor and texture.
  • Use fresh rosemary and thyme for an aromatic, fresh taste.
  • Don’t rush cooking — low and slow cooking yields the most tender results.
  • Adjust liquid levels so the broth partially submerges the shanks but does not flood the slow cooker.
  • Skim excess fat after cooking or refrigerate leftovers to remove the fat layer for a cleaner sauce.

Nutrition

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Find it online: https://marybaking.com/slow-cooker-lamb-shanks/