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 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 - the slow cooker does all the work - and I always make extra because the leftovers are delicious. It's one of those dishes that keeps and reheats well.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Beef broth: Store-bought is fine. If you don't have beef broth, use chicken broth or water.
- 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.
Instructions
Lamb shanks should be cooked low and slow, or the meat will be tough. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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
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.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.
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.
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.
Tough lamb shanks are usually undercooked. Try putting them back in the slow cooker, add ½ more cup of broth or water, and cook them for 1-2 more hours on LOW or 30-60 more minutes on HIGH. Your goal is to cook them until they are fork-tender and falling off the bone, so if they're not quite there yet, add more time (and broth) as needed.
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, sautéed spinach, and sautéed 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. I also recommend adding ½ extra cup of broth to the pan. Your goal is to cook them until they are fork-tender and falling off the bone, so if they're not quite there yet after this extra time, add more time (and broth) as needed.
- I don't recommend cooking more than six shanks in a 6-quart slow cooker. Overcrowding the slow cooker can cause uneven cooking, leaving some shanks undercooked.
- 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.
- 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.
Marc B says
Easy and delicious. I cooked the lamb with celery and carrots and added some cornstarch to thicken the gravy that I thought was a bit gamey and needed a bit of powdered sugar to smooth out the taste.
Vered DeLeeuw says
Thanks so much for trying the recipe and sharing your tweaks, Marc! I love that you added celery and carrots - that's a great way to build flavor. Lamb can taste a bit strong for some, so your idea of adding a touch of sweetness makes sense. You can also balance the flavor with a splash of red wine if you don't mind the alcohol. Appreciate your thoughtful feedback!