Slow-Cooked Lamb Shanks
Slow-cooked lamb shanks are the ultimate comfort food, perfect for cozy evenings and gatherings. This dish features tender, fall-off-the-bone lamb simmered in a rich sauce made with red wine, fresh herbs, and aromatic vegetables. With minimal prep time, you can set it and forget it while your kitchen fills with mouthwatering aromas. Serve with creamy mashed potatoes or crusty bread to soak up every bit of that delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: European
Ingredients
Scale
- 4 lamb shanks (about 2 lbs)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season lamb shanks with salt and pepper. Sear until browned on all sides (4-5 minutes per side). Remove from skillet.
- In the same skillet, sauté onion and garlic until translucent (3-4 minutes).
- Deglaze with red wine, scraping up any browned bits; let simmer for 5 minutes.
- Stir in beef broth, tomato paste, rosemary, and thyme until combined.
- Transfer everything to a slow cooker or Dutch oven. Add shanks back into the mixture. Cover and cook on low for 6-8 hours until tender.
- Serve shanks drizzled with sauce over mashed potatoes or crusty bread.
Nutrition
- Serving Size: 1 lamb shank (250g)
- Calories: 495
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 125mg
Keywords: For added sweetness, consider including carrots or parsnips. Cook shanks a day prior to enhance flavor; refrigerate in sauce and reheat before serving.