Slow Cooked Lamb Shanks
There’s nothing quite like slow cooked lamb shanks for a dinner that feels both comforting and heartwarming. This old fashioned and fool proof way of cooking lamb shanks creates fall off the bone tender lamb meat. Perfect for a special dinner like Valentine's Day with some pasta, or for a cozy weekend. Full step by step, expert tips and video below.
Ingredients
Lamb Shanks
- 3 Lamb Shanks American Lamb
- 1 Tablespoon Salt
- 1 Tablespoon black pepper
- 1 Tablespoon beef tallow or high smoke cooking oil
To Slow Cook
- 2 small onions or 1 large, diced
- 1 carrot diced
- 1 celery stalk diced
- 4-5 cloves of garlic whole and smashed
- 2/3 cup sun dried tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon Italian seasoning
- 7-9 cups beef stock or lamb
Instructions
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Pat the shanks dry and season generously with salt and pepper. Heat the oil or tallow in a heavy duty pan or dutch oven and sear on all sides to build richer flavor and color.
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Don't forget the tops of the shanks and all over, as best as you can. Browning is a key flavor base!
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Remove the lamb shanks on to a plate.
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In the same pan, sauté onions, garlic, carrots and celery briefly until they soften. Stir until they absorb some of the lamb flavor and soften up well. This step adds depth and richness to the cooking liquid.
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Add the sun dried tomatoes, herbs and stock to the pan and bring to a simmer, scraping up browned bits. Those bits carry intense flavor. Season the liquid and bring to a boil to make sure the whole pot is well deglazed.
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Add the lamb shanks back to the pot.
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At that point you can either cover the Dutch oven and place it in a preheated 350 degrees oven. Slow cook the lamb in the dutch oven with the lid on tightly for about 3 hours, checking every hour on the amount of liquid.
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Place the seared lamb shanks and boiled sauce mixture into your slow cooker. Ensure the liquid covers at least a third to half of the shanks for even cooking.
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Cook on low for 8–10 hours or on high for 4–6 hours until meat is incredibly fork tender and pulls away from the bone easily. The cooking time will depend on how many lamb shanks and the type of slow cooker you use. Oven method will require about 2-2.5 hours.
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The meat would be super tender and the connective tissue will have richly melted into the sauce.
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Remove the shanks and strain any liquid you have in the crockpot or Dutch oven. The liquid should be thick enough, but if you prefer a thicker sauce then cook it down on the stove.
Recipe Video
Recipe Notes
Tips for Cooking Lamb Shanks
- Make sure you buy quality American lamb. It's lamb that's raised to the highest industry standards and it's the freshest lamb you can get. It also happens to be buttery and sweet tasting, so less gamey and really tender. The best tip is to ask before buying.
- Brown before you add any liquid. This dramatically enhances flavor and color.
- Sauté the aromatics rather than adding them raw into the liquid, this also enhances the flavor dramatically!
- Use sun dried tomatoes instead of tomato paste for a rich and sweet flavor to the sauce.
- Add umami enhancers to your stock like soy sauce, balsamic vinegar, red wine and more if needed.
- Low and slow is best. Slow cooking at low temperatures breaks down collagen into gelatin for ultra tender meat.
- Liquid level matters so make sure to keep shanks partially submerged to ensure even cooking and moist results.
- Don’t rush the process. Let the lamb shanks sear well, sauté the aromatics well and let the meat slow cook slow.
- Let the meat cool before removing it from the liquid otherwise it will fall apart.
- The USDA recommends cooking lamb to a minimum internal temperature of 145 degrees F for safety.
Variations
- Balsamic, basil and thyme: A simple twist with balsamic vinegar, basil pesto and dried thyme for a tangy sweet shank.
- Dry fruit infused slow cooker style: Add dried fruit (dates, prunes or apricots) and cinnamon for a sweet, savory Moroccan influence. Use the same spices as this How to Cook Lamb With Moroccan Spice.
- Orange and Rosemary: The classic rich and timeless flavors that pair so well with lamb and you can find them in this Braised Lamb Shanks.
- Mediterranean: A rich garlic, oregano, lemon, pomegranate molasses and herbs like dill add a new dimension to the meat. Finish with feta and and plenty of fresh mint.
What to Serve with Lamb Shanks
- Best Mashed Potatoes Recipe
- Burrata Pasta
- Coconut Rice
- Crispy Potatoes
- Sweet Potato Salad
- Roasted Asparagus
- Steakhouse Mushrooms
How long should I cook lamb shanks in a slow cooker?
For tender, fall off the bone results, cook the shanks for 8–10 hours on low or 4–6 hours on high.
Do I need to brown lamb shanks first?
YES! Browning adds flavor and color that elevate the final dish. You also need to sauté the aromatics in the same pan before adding in any liquid for maximum flavor.
What liquid is best for slow cooking lamb shanks?
Beef, chicken or lamb stock or broth is great. A mix of stock with tomato paste or pomegranate molasses make rich sauces. Red wine, soy sauce, Worcestershire sauce and balsamic vinegars are great add ons to the stock. Just avoid water only liquid as they dilute the flavor dramatically.
Can I use a pressure cooker instead of a slow cooker?
Yes, a pressure cooker or instant pot speeds up the process dramatically while still yielding tender meat, however slow cooking deepens flavor more gradually.
How do I know when lamb shanks are done?
The meat should be so tender it easily pulls away from the bone with a fork, this is a classic sign of doneness.