BEST Braised Lamb Shanks (Slow Cooker)
Braised Lamb Shanks in the slow cooker are beautifully seared and then cooked low and slow in a rich red wine sauce until falling-off-the-bone tender and flavorful. They make one of those easy dinner ideas for Easter or any other occasion and can be paired with mashed potatoes or cauliflower mash and peas.
- Prep time
- 20 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lamb shanks ( trimmed of excess fat (4 to 6 lamb shanks depending on their size))
- 2 tablespoons olive oil ( divided)
- 1 large white onion ( diced)
- 2 large carrots ( peeled and sliced 1/2-inch thick (if on a keto diet, replace with celery))
- 6 cloves garlic ( minced)
- Coarse salt and freshly ground pepper
- 1 1/2 cups red wine (like Carbenet aunignon, Merlot, or Pinot Noir)
- 3 tablespoons cornstarch or xanthan gum
- 2 cups beef stock (or broth)
- 14 oz tomato sauce
- 2 tablespoons tomato paste
- 2 beef bouillon cubes ( crushed)
- 1 teaspoon fresh rosemary ( finely chopped)
- 2 bay leaves
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- 1
Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with paper towel.
- 2
Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan!
- 3
Cook: Transfer them to a 6-quart slow cooker bowl.Add in the onions, carrots, and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine. Reserve!
- 4
Make the sauce: In the same pan that you seared the shanks, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Then add 1 tablespoon of cornstarch or xanthan gum (or 2 tbsp flour) slowly, whisking constantly, until no lumps are found. Let it reduce and thicken slightly, then pour it into the slow cooker along with the beef stock, tomato sauce, tomato paste, bullion, rosemary, and bay leaves.
- 5
Mix well to combine the ingredients. Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall apart tender.
- 6
Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
- 7
Thicken the sauce: Transfer the sauce to the pan that you seared the shanks and turn on the heat to medium-low. In a small bowl, whisk 2 tablespoons of cornstarch or xanthan gum (or 4 TBSP of flour) with 1/4 cup of the sauce from the pan until completely dissolved.
- 8
Pour the mixture into the pan, whisking quickly until completely smooth. The sauce must simmer for 4-5 minutes, or until thickened to desired consistency.
- 9
Serve: Garnish with chopped parley and serve over mashed potatoes/cauliflower and a side of steamed peas.