Lamb shanks are the perfect cut for a slow cooker—they become incredibly tender and the marrow enriches the gravy. Served over creamy mashed potatoes, it’s a deeply satisfying meal.
Here’s how to make it.
Slow Cooker Lamb Shanks
Serves 4
Ingredients:
-
4 lamb shanks (about 1–1.5 lbs / 450–700g each)
-
Salt and freshly ground black pepper
-
2 tablespoons olive oil
-
1 large onion, roughly chopped
-
2 carrots, roughly chopped
-
2 celery stalks, roughly chopped
-
4 cloves garlic, smashed
-
2 tablespoons tomato paste
-
1 cup (240ml) red wine (or beef stock)
-
2 cups (480ml) beef or lamb stock
-
2 sprigs fresh rosemary
-
4 sprigs fresh thyme
-
2 bay leaves
-
1 tablespoon balsamic vinegar (optional, for brightness)
Method:
-
Sear the shanks: Pat the lamb shanks completely dry and season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the shanks on all sides until deeply browned, about 2–3 minutes per side. Transfer to the slow cooker.
-
Build the base: In the same skillet, lower the heat to medium. Add the onion, carrots, and celery. Cook, stirring, until softened, about 5–6 minutes. Add the garlic and tomato paste and cook for 1 minute more until fragrant.
-
Deglaze: Pour in the red wine and scrape up all the browned bits from the bottom of the pan. Let it bubble and reduce by half, then pour the entire mixture into the slow cooker with the lamb.
-
Slow cook: Add the stock, rosemary, thyme, and bay leaves. The liquid should come about halfway up the shanks—don’t fully submerge them. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the meat is practically falling off the bone.
-
Finish the sauce: Carefully remove the lamb shanks and keep them warm. Strain the cooking liquid into a saucepan, pressing on the solids to extract all the flavor. Discard the solids. Skim off excess fat, then simmer the sauce over medium heat until it thickens to your liking, about 10–15 minutes. Stir in the balsamic vinegar at the end, then taste and adjust seasoning.
Creamy Mashed Potatoes
Ingredients:
-
2.5 lbs (1.1kg) Yukon Gold or Russet potatoes, peeled and cut into even chunks
-
½ cup (120ml) whole milk, warmed
-
½ cup (115g) unsalted butter, cubed
-
Salt and white pepper to taste
-
A pinch of freshly grated nutmeg (optional)
Method:
-
Cook the potatoes: Place the potatoes in a large pot and cover with cold, heavily salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.
-
Dry them out: Return the drained potatoes to the hot pot over low heat for 1–2 minutes, shaking gently, to steam off excess moisture. This is the secret to fluffy mash.
-
Mash: Pass the potatoes through a ricer or use a hand masher. Add the warm milk and butter, then mix until just smooth and creamy. Overworking can make them gluey. Season well with salt, white pepper, and a whisper of nutmeg.
To Serve:
Spoon a generous mound of mashed potatoes into a shallow bowl, creating a well in the center. Nestle a lamb shank on top and spoon the rich, reduced sauce over everything. A side of simple steamed green beans or roasted broccolini cuts the richness perfectly.
Enjoy your meal. Let me know if you’d like a wine pairing suggestion or a version using a Dutch oven instead.