Crock Pot Tender Braised Lamb Shank Recipe

Tender slow cooked Greek lamb shanks in a tomato and red wine sauce, close up.

5 from 1 vote

Crock Pot Tender Braised Lamb Shank Recipe

This slow cooker recipe for Greek lamb shanks is a must-try for any meat lover. Lamb shanks cooked low and slow in a tomato and red wine sauce until fall-off-the-bone tender and full of flavor. This easy lamb shank recipe is the perfect dish for a special dinner or cozy night in.

Prep Time15

Cook Time8 20

Course: Main Course

Cuisine: Greek

Keyword: Crock Pot Lamb Shank Recipe, Greek Braised Lamb Shanks

Servings:

Calories: 268kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the lamb

4 large lamb shanks or 6 smaller ones
2 tbsp extra virgin olive oil , plus more as needed
1 ½ tsp salt , Kosher salt or Maldon sea salt flakes
1 tsp black pepper , freshly ground
1 tsp sweet paprika
1 tsp sweet paprika
1 tsp ground cumin
1 tsp allspice
4 large shallots , peeled and sliced
2 celery stalks , finely diced
5 carrots , peeled and cut into chunky pieces
5 cloves garlic , sliced or minced
14 oz (400g) can peeled plum tomatoes , roughly chopped
1 tbsp tomato paste (optional)
1 tbsp Worcestershire sauce
½ cup (250ml) red wine , Cabernet Sauvignon or Merlot
1 cup (250ml) beef broth , or chicken broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 cinnamon stick

To Serve

3 tbsp parsley chopped
red pepper flakes

Instructions

Take the lamb out of the refrigerator for 30 minutes to bring to room temperature. If the shanks are covered with a thin white membrane (this is called silver skin), insert the tip of a knife to loosen it and peel it off before cooking or slice it off close to the meat, with the grain, to remove it.
4 large lamb shanks or 6 smaller ones
Drizzle the lamb shanks with olive oil and season liberally with salt and pepper. Sprinkle with the paprika, cumin and all spice on both sides.
2 tbsp extra virgin olive oil, 1 tsp sweet paprika, 1 ½ tsp salt, 1 tsp black pepper, 1 tsp sweet paprika, 1 tsp ground cumin, 1 tsp allspice
Heat the olive oil in a large skillet or directly in your slow cooker if it has a searing function. Brown the lamb, in batches if necessary, until nicely colored on all sides. Transfer to a plate and set aside.
Deglaze the slow cooker or skillet with a tiny splash of red wine, scraping the fond (browned bits) loose with your wooden spoon. Add a little olive oil and sauté the shallots, celery, carrots and garlic for a 5-7 minutes, stirring often.
4 large shallots, 2 celery stalks, 5 carrots, ½ cup (250ml) red wine, 5 cloves garlic
Add the tomatoes, tomato paste if using, Worcestershire sauce, sugar, broth, remaining red wine, herbs, cinnamon and bay leaves.
14 oz (400g) can peeled plum tomatoes, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 cup (250ml) beef broth, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves, 1 cinnamon stick
Add the lamb shanks to the crock pot, submerging in the liquid as much as possible. Cover and cook on the LOW setting for 8-10 hours (or overnight) or the HIGH setting for 6-8 hours or until the lamb is completely tender when pierced with a knife.
Use a slotted spoon to remove the lamb and most of the carrots from the slow cooker – be careful as it will be fall-apart tender! Discard the bay leaves, cinnamon stick and spend herbs (or their stalks) and partially blend the sauce with an immersion blender (optional).
Check the sauce and add salt and pepper as needed. Serve the lamb shanks and carrots over mashed potatoes, orzo, rice or couscous with plenty of the sauce spooned over. Garnish with chopped parsley and red pepper flakes and serve immediately.
3 tbsp parsley, red pepper flakes

Video

Notes

If you wish to cook this recipe in the oven, brown the lamb and sauté the vegetables in a large Dutch Oven. Add the remaining ingredients but use 3 cups of broth. Cover with a tight fitting lid and transfer to a 350°F (180°C) preheated oven. Cook for 2 1/2 – 3 hours or until the lamb is completely tender.
Dilute 1 tbsp of cornstarch (cornflour) in 2 tbsp cold water to make a slurry. Add to the sauce and heat through to thicken it, if needed.

Nutrition