Slow Cooker Lamb Shanks with Rosemary and Tomatoes
In short: Lamb shanks braised for hours with tomatoes, red wine, garlic and rosemary until the meat slides off the bone into a glossy sauce. It takes about 9 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 8 h 40 min
- Total
- 9 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 530 kcal
Lamb shanks are tough when raw and sublime after eight hours of gentle heat. Slow cooking melts the collagen around the bone into a glossy sauce, and rosemary, garlic and tomato give it a classic, savory character. Browning the shanks first adds depth, but everything else happens in one pot. Serve them over mashed potatoes, polenta or creamy beans, with plenty of sauce to spoon over, for a dinner that looks impressive but takes little effort.
Instructions
- Pat the shanks dry and season them all over with the salt and pepper.
- Heat the oil in a large frying pan over medium-high heat. Brown the shanks for 8 to 10 minutes, turning until colored on all sides, then move them to the slow cooker.
- In the same pan, cook the onion, carrots and celery for 5 minutes. Add the garlic and tomato paste and stir for 1 minute.
- Pour in the wine and simmer for 2 minutes, scraping up the browned bits. Pour everything over the shanks and add the tomatoes, stock, rosemary and bay leaves.
- Cover and cook on low for 8 hours or on high for 5 to 6 hours, until the meat is very tender and pulls away from the bone.
- Lift the shanks onto a plate and cover them. Skim the fat from the sauce, then simmer the sauce in a pan for 10 to 15 minutes until slightly thickened.
- Stir in the balsamic vinegar, return the shanks to the sauce and serve over mash, polenta or beans.
Tips
- If your slow cooker is small, stand the shanks upright and lean them against each other. They will sink as they cook.
- Replace the wine with extra beef stock and a tablespoon of red wine vinegar if you prefer to cook without alcohol.
Questions and answers
Can I use lamb leg or shoulder instead of shanks?
Yes. Lamb shoulder, cut into large chunks, takes about the same time. Lean leg meat can dry out, so keep it for roasting instead.
Can I make lamb shanks ahead?
Yes, and they improve overnight. Cool and refrigerate them in the sauce for up to 3 days, then reheat gently.
What should I serve with lamb shanks?
Mashed potatoes, creamy polenta, white beans or couscous soak up the sauce. Add steamed greens or roasted carrots for color.
How long does it take to make Slow Cooker Lamb Shanks with Rosemary and Tomatoes?
About 9 h 5 min in total: 25 min of preparation and 8 h 40 min of cooking.
How many calories are in Slow Cooker Lamb Shanks with Rosemary and Tomatoes?
About 530 kcal per serving, with 52 g of protein, 16 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 16 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
