Slow Cooked Lamb Shanks (Printable)

Tender lamb shanks braised slowly in rich tomato and herbs, creating deeply flavorful, melt-in-mouth meat.

# Ingredient List:

→ Meats

01 - 4 lamb shanks, trimmed, approximately 12–14 oz each

→ Vegetables

02 - 2 medium onions, finely chopped
03 - 3 carrots, peeled and diced
04 - 3 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 1 2/3 cups canned crushed tomatoes
07 - 1 cup beef or lamb stock
08 - 1/2 cup dry red wine
09 - 2 tablespoons tomato paste

→ Herbs & Spices

10 - 2 sprigs fresh rosemary
11 - 3 sprigs fresh thyme
12 - 2 bay leaves
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground black pepper
15 - 1 1/2 teaspoons salt, adjust to taste

→ Oils & Others

16 - 2 tablespoons olive oil

# How to Make:

01 - Preheat oven to 320°F or prepare slow cooker on low setting. Season lamb shanks thoroughly with salt and black pepper.
02 - Heat olive oil in a heavy-based ovenproof pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 8 minutes total. Remove and set aside.
03 - Add chopped onions, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Incorporate minced garlic and sauté for an additional minute.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine and deglaze the pot, scraping up browned bits. Simmer for 2 minutes.
05 - Add crushed tomatoes, stock, rosemary, thyme, bay leaves, and dried oregano. Stir to evenly combine.
06 - Nestle lamb shanks back into the sauce. Bring to a gentle simmer.
07 - Cover pot tightly and transfer to the oven or slow cooker. Cook in the oven for 2.5 to 3 hours, or 7 to 8 hours on low in a slow cooker, until lamb is fork-tender and falling off the bone.
08 - Remove lamb shanks and cover loosely with foil to retain warmth. Skim excess fat from the sauce, then simmer uncovered on the stovetop for 10–15 minutes if a thicker consistency is desired.
09 - Plate lamb shanks and spoon sauce generously over. Garnish with fresh herbs if preferred. Accompany with mashed potatoes, polenta, or crusty bread.

# Expert Tips:

01 -
  • The meat becomes so soft it dissolves on your tongue, no knife needed.
  • The sauce is rich and deeply flavorful, almost sweet from the long cooking, perfect for soaking into anything you serve alongside it.
  • It's the kind of dish that actually tastes better the next day when the flavors have settled and deepened.
  • You can make it ahead, freeze it, and reheat it whenever you need comfort food fast.
02 -
  • Don't skip the searing step—browning the lamb creates a savory crust that anchors the entire dish, and the fond left in the pot is pure flavor.
  • The longer cooking time means the lamb gets more tender, but it also means the herbs and wine mellow out beautifully instead of tasting sharp or aggressive.
  • If your sauce looks too thin at the end, reduce it on the stove; if it looks too thick, stir in a splash of water or stock—the texture should coat a spoon but still pour easily.
03 -
  • The quality of your stock matters more than you'd think—taste it before you add it, as some store-bought stocks are oversalted or overly seasoned with bay or celery, which can throw off your balance.
  • If you make this in a slow cooker, don't peek constantly; every time you lift the lid, you let heat escape and add thirty minutes to the cooking time.

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