In this easy recipe, flavorful, tender, fall-off-the-bone lamb shanks are cooked in the slow cooker with broth and aromatics until wonderfully tender. I love serving them over buttery mashed cauliflower.
I enjoy lamb's bold flavor, and the shanks are especially fun to eat. They're like giant drumsticks - I feel like a cavewoman when I eat them. 🙂 So, I make this recipe often. It's incredibly easy, and I always make extra because the leftovers are delicious. It's one of those dishes that keeps and reheats well.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Beef broth: Store-bought is fine if the ingredients list is clean.
- Lamb shanks: I use four of them, about 3 pounds total weight. If yours are much bigger, you'll need to increase the cooking time, adding 30 minutes on HIGH or one hour on LOW.
- To season: Kosher salt, black pepper, garlic powder, cumin, and dried rosemary.
Variations
- If you don't have beef broth, chicken broth is fine. You can also use water.
- Go ahead and experiment with the spices you use! Onion powder, smoked paprika, and oregano are good candidates. You can add ½ teaspoon of each additional spice.
Instructions
Lamb shanks should be cooked low and slow, or the meat will be tough. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Add a small amount of beef broth to your slow cooker.
Season the shanks and place them in your slow cooker.
Cover and cook on HIGH for 4 hours or on LOW for 7 hours. When the shanks are done, strain the cooking liquids and simmer them, reducing them into a rich glaze. Transfer the shanks to plates, spoon the gravy on top, and serve.
Recipe Tip
This is a truly easy recipe. The only challenging part is making the gravy. It's important to skim the fat from the top of the cooking liquids with a spoon before attempting to reduce them. Otherwise, the oil can separate.
See the fat layer on top in the photo below? You should remove it with a spoon. It's easier to separate the fat from the cooking liquids if you strain them into a measuring cup and place the cup in the freezer for 10-15 minutes. The fat will float to the top and slightly harden, making it easy to remove it.
After removing the fat layer, cook the liquids patiently over medium heat just until thickened, then immediately turn the heat off. This can take as long as 15 minutes. You can speed up the process by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring this cornstarch slurry into the cooking liquids.
Featured Comment
I thought this was great, the more so for being incredibly easy. The lamb was super tender (I did 4.5 hours on high) — even though, as someone who has usually done lamb shanks in the oven covered in liquid, I was worried about cooking the lamb with so little broth. - Lucy
Read more comments
Recipe FAQs
No. The shank is taken from the lower part of the lamb's legs. As you can imagine, that part gets quite a bit of exercise, making it tough unless it's slowly braised in a small amount of liquid. The appropriate cooking method for shanks is braising, not roasting. This is true for beef shanks, too.
Not necessarily. I've experimented with browning the shanks before putting them in the slow cooker, but I have found that the extra step is not worth the trouble. The dish is excellent, with or without browning.
They should be cooked low and slow. The ideal method for them is braising, not roasting, which is why the slow cooker is ideal. When cooked this way, their tough meat becomes wonderfully tender.
Alternatively, if you cooked only two shanks in a standard 6-quart slow cooker, they might have become overcooked.
Yes. You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them, covered, in the microwave at 50% power, turning them midway through reheating. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
I usually serve lamb shanks on a bed of mashed cauliflower, as shown in the photos on this page. The cauliflower mash works well to absorb the tasty gravy. Other excellent beds for the shanks include cauliflower rice, mashed butternut squash, and hearts of palm pasta.
I also like to add a simple green vegetable. An easy one is microwave broccoli. Other good options include steamed asparagus, sauteed spinach, and sauteed green beans.
Recipe Card
Slow Cooker Lamb Shanks
Video
Ingredients
- ½ cup beef broth
- 4 lamb shanks - small; about 3 pounds total weight
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon dried rosemary
Instructions
- Add the broth to a 6-quart slow cooker pan.
- Season the shanks with salt, pepper, garlic powder, cumin, and rosemary. Place them in your slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 7 hours until the lamb is very tender. (See the notes below for the cooking time for larger shanks).
- When the shanks finish cooking, set the slow cooker to WARM.
- Transfer the cooked shanks to a plate. Strain the cooking liquids into a glass measuring cup. Return the shanks to the slow cooker pan (carefully wipe it with warm, moist paper towels if needed) and cover to keep the shanks 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 until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until the liquids are reduced into a rich gravy, 10-15 minutes.
- Transfer the lamb shanks to plates, spoon the gravy on top, and serve.
Notes
- If the shanks are frozen, please thaw them completely in the fridge before placing them in the slow cooker.
- There's no need to brown the shanks on the stove before adding them to the slow cooker. I've experimented with browning them first and have found that this extra step is not worth the trouble. The shanks are excellent, with or without browning.
- The shanks I typically use are small - four of them weigh about 3 pounds. If yours are much bigger, you'll need to increase the cooking time, adding 30 minutes on HIGH or one hour on LOW.
- To cook just two shanks, you would need a smaller slow cooker. Alternatively, place the shanks in a small baking dish that fits them snugly, cover the baking dish, place it in the slow cooker, and cook on LOW for 6 hours instead of 7. They might still come out drier than if you had used four shanks, though.
- It's important to skim the fat from the top of the cooking liquids with a spoon before attempting to reduce them. Otherwise, the oil can separate. It's easier to separate the fat from the cooking liquids if you strain them into a measuring cup and place the cup in the freezer for 10-15 minutes. The fat will float to the top and slightly harden, making it easy to remove it.
- After removing the fat, cook the liquids patiently over medium heat just until thickened, then immediately turn the heat off. This can take as long as 15 minutes. You can speed up the process by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring this cornstarch slurry into the cooking liquids.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them, covered, in the microwave at 50% power, turning them midway through reheating. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Aimee says
Hi if I was using 2 shanks would I still use a 6 quart crockpot? Thanks
Vered DeLeeuw says
Hi Aimee,
You would need a smaller slow cooker. Alternatively, place the shanks in a small baking dish that fits them snugly, cover the baking dish, place it in the slow cooker, and cook on low for 6 hours. They might still come out drier than if you had used four shanks, though.
Roberto says
Trying this for the first time, for my first date with my amazing new GF! She’s going to love it
Vered DeLeeuw says
Roberto! You're a keeper! She's a lucky woman.
Gina Ruzzin says
easy pezy. I add a jar of any merenara sauce and add red wine ,cinnamon ,onion ,garlic, rosemary, carrots and crumbles feta. I simmer with peas, onion and garlic a half cup of gravy from sauce. very Greek!
Vered DeLeeuw says
Sounds amazing, Gina!
Sharon says
Trying your recipe for the first time. Do I need to defrost frozen lamb shanks before placing in the slow cooker?
Vered DeLeeuw says
Hi Sharon,
Yes, please defrost them.
Rigo says
The gravy/glaze was amazing! Did you really have almost 12oz of juices, though?
I did two shanks; I placed them in a smaller dish that they fit snugly into and put that in the slow cooker. They were good, but the tops were notably drier than the portion that came into contact with the broth. Next time I’ll do four, eliminate the small dish, and turn them over halfway through the cooking. I used salt, pepper and oregano in the drippings as they reduced.
Thanks, this recipe is a keeper. I’ve never done a brisket before. I’m going to try that one next (I do plan to add ground chipotle to that seasoning mix!)
Vered DeLeeuw says
Hi Rigo,
I'm glad you enjoyed this recipe! I usually get between 8-12 ounces of cooking liquids (I make this recipe regularly).
It's always a challenge when using a slow cooker to cook a smaller amount than the recipe calls for - even when doing everything right like you did and using a smaller container inside the slow cooker. Even with this method, you would usually need to reduce the cooking time.
I hope you enjoy the brisket! Ground chipotle sounds like a great addition.
Rigo says
You’re very tactful.
I jumped right to blaming the process; It didn’t even occur to me that I may have erred by not reducing the cooking time. I did 7 hours on low. I really didn’t have a choice as I was out of the house all day. They weren’t bad, just…not optimal. Lesson learned.
So here’s a question. I bought these pre-packaged, but theres a market nearby with a nicely appointed meat counter that gives you a choice: fore shanks or hind shanks?
Vered DeLeeuw says
Both are excellent, but given the choice, hind shanks are better because they are meatier.
Rigo G. says
Will it cook much differently if I only do two shanks in a slow cooker very similarly in size to yours?
Vered DeLeeuw says
Yes - thanks for asking - they will cook faster, but I don't know how fast, as I've only tested this recipe with four shanks.