Flavorful, tender, fall-off-the-bone lamb shanks are slowly cooked in a the crockpot with broth and aromatics until very tender. Wonderful over mashed cauliflower!
Slow Cooker Lamb Shanks
Prep and Cool time
Recipe type: Entree, Low-Carb, Paleo
Yield: 4 servings
- ½ cup beef broth or stock
- 4 small lamb shanks (about 3 lb. total weight)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
- Add the broth to your slow cooker.
- Season the lamb shanks with salt, pepper and rosemary. Place the shanks in your slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until lamb is very tender.
- When the shanks finish cooking, set the slow cooker to WARM.
- Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker and cover, to keep warm while you thicken the gravy.
- Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat, then turn heat down to medium and simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.
- Transfer the lamb shanks to plates, spoon the gravy on top and serve.
I've experimented with browning the lamb shanks before slow cooking, and have found that the extra step is not worth the trouble. The lamb shanks are excellent with or without browning.
Nutrition Per Serving
Serving size: 1 lamb shank; Calories: 377; Fat: 15g; Saturated fat: 7g; Carbohydrates: 0g; Sugar: 0g; Sodium: 502mg; Fiber: 0g; Protein: 57g