How to cook lamb shanks

How to Cook Lamb Shanks

less than 30 mins

These slow-roasted lamb shanks couldn’t be simpler to make and the result is meltingly tender lamb.

less than 30 mins


  • 1 tbsp oil
  • 6 lamb shanks, trimmed
  • 1 carrot, peeled, cut in half
  • 1 onion, peeled, cut in half
  • 5 whole peppercorns
  • 2-3 garlic cloves, peeled, crushed lightly
  • bunch fresh thyme
  • small bunch fresh rosemary
  • 750ml/1¼ pints red wine
  • 6-10 tbsp redcurrant jelly, to taste

To serve

  • mashed potato
  • boiled seasonal vegetables


Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.

Add the carrot, onion, peppercorns, garlic and herbs.

Pour over enough wine to cover the meat of the shanks – about a whole bottle – then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.)

The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly.

Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone.

Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve.

Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted.

Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.

The lamb shank is a cut of meat that comes from the lower leg of a young sheep. Lamb shanks are often less expensive than other cuts of lamb because they can be tough if not cooked properly. You don’t have to reserve cooking lamb for dinner for special occasions or large dinner parties. Pick up a single lamb shank from the butcher and treat yourself to a gourmet meal on your own at home by braising or baking the cut of meat to tender perfection.


Preheat the oven to 325 degrees Fahrenheit.

Coat the bottom of a large, deep pot with olive oil and heat on the stovetop over medium heat.

Sprinkle the lamb shank with salt and pepper and place the lamb in the pot. Cook for 10 minutes, turning the shank with tongs until all sides are brown.

Remove lamb from the pot and set the shank on a plate. Add the vegetables to the pot and cook until they are softened, then stir in the wine and tomato.

Return the lamb to the pot, cover and place the pot in the oven for about two hours.

Remove the lamb from the pot when it is tender and falling off the bone. Use a spoon to skim any fat off the sauce. Run the sauce through a food mill or use a hand blender to make the sauce smooth.

Serve the lamb shank warm, topped with the warm sauce.


Preheat your oven to 350 degrees Fahrenheit.

Mash the butter with the rosemary and sage in a small bowl using a fork; season to taste with salt and pepper.

Cut a pocket in the center of the lamb shank using a sharp knife.

Stuff the herb butter into the pocket you created in the shank.

Spread a sheet of aluminum foil as long as your arm on the counter. Place the garlic and vegetables on the foil.

Rub the lamb shanks all over with olive oil and sprinkle the meat with salt and pepper.

Place the lamb shank on the foil on top of the vegetables with the bone facing up. Pull up the sides of the foil to form a package. Pour the wine into the package just before twisting the foil ends together to form a seal.

Place the foil package on a baking sheet and slide it into the oven. Cook for 2 1/2 hours or until the meat is very tender and falling off the bone.

Serve the lamb and its sauce in the package, warm.

Make this slow cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettucine or a crispy baked potato

Nutrition and extra info

Nutrition: per serving

  • kcal 547
  • fat 32g
  • saturates 13g
  • carbs 15g
  • sugars 6g
  • fibre 3g
  • protein 37g
  • salt 0.32g


  • 4 lamb shanks
  • 2 tbsp article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>olive oil

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How to Cook Lamb Shanks


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If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.

Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.

After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

Buying, Cooking, and Recipes

How to Cook Lamb Shanks

bhofack2 / Getty Images

Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. The connective tissue, which gives lamb shank its flavor, also leads to toughness if not prepared correctly. Lamb shank needs to be cooked over low heat for a long time to become velvety, flavorful, and fall-off-the-bone juicy.

Lamb shank is a favorite in Mediterranean cuisines, such as Greek, Italian, French, and Moroccan. Because it has a bold, gamey flavor, it pairs well with warm spices, such as cinnamon and cloves, as well as bold herbs like rosemary and mint.

What Is Lamb Shank?

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required.

Because lamb shank requires long cooking times and a lot of patience, it is an inexpensive cut of lamb that is often overlooked compared to more easily grilled neighboring cuts. This makes lamb shank an affordable option for cooks who enjoy lamb, but avoid it due to the high price compared to other red meat such as beef and pork.

How to Cook Lamb Shank

Due to its toughness and low fat content, braising lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce.

If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.

Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

How to Cook Lamb Shanks

How to Cook Lamb Shanks

How to Cook Lamb Shanks

How to Cook Lamb Shanks

How to Cook Lamb Shanks

What Does It Taste Like?

Lamb is famous for its gamey flavor. Lamb shanks have an even stronger gamey flavor than milder cuts of lamb, such as loin or shoulder chops. American lamb tends to be milder than New Zealand or Australian lamb because it is grain-finished. Its bold flavor pairs well with marinades and aromatics that have equally sturdy flavors, such as garlic, onions, fennel, ginger, lemon peel, and rosemary.

When cooked properly, lamb shank is tender and juicy, practically falling off the bone.

Lamb Shank vs. Leg of Lamb

It is easy to confuse a lamb shank with a bone-in leg of lamb because they both come from the lamb’s legs. The difference is that lamb shank is the portion just above the knee and usually contains less meat and more sinewy fibers than a leg of lamb which is adjacent to the sirloin and flank cuts. Bone-in leg of lamb is a larger cut of meat that is already tender and well-suited to oven-roasting, whereas lamb shank is tough and is best-suited to braising.


As lamb shanks are a favorite in Mediterranean cuisine, you can find many Mediterranean-inspired recipes for lamb shank. Almost all recipes will be a variation on slow-cooking or braising and served alongside root vegetables, beans, and grain dishes like polenta or couscous to soak up the flavorful juices.

Where to Buy

You can buy lamb shanks at grocery stores with a well-stocked refrigerated meat section and at your local butcher shop. Lamb shanks are typically sold individually with the center bone by the pound. You can ask your butcher to cut the lamb shank into discs if you prefer.

If you’re buying several lamb shanks, choose ones that are the same size for uniform cooking time. The average lamb shank weighs between one and four pounds, and an average-sized shank serves one to two people. American lamb shanks tend to be larger than New Zealand and Australian lamb shanks. Look for shanks that are very fresh and cut to the appropriate size for your recipe.


Store raw lamb shanks in the coldest section of your refrigerator (about 35 F) in its original packaging for up to three days. Keep it away from cooked foods to avoid contamination. Cooked lamb shank lasts up to three to four days in the refrigerator. Lamb shank can be frozen in its original packaging for up to a year but should be vacuum-sealed to preserve freshness and avoid freezer burn.

Nutrition and Benefits

Lamb shank is packed with protein. It is an excellent source of iron and a good source of magnesium, potassium, selenium, and omega-3 fatty acids.

How to Cook Lamb Shanks

Slow Cooked Lamb Shanks

Serves 4

Prep time = 15 minutes

Cooking time = 6-8 hours

Slow cooked lamb shanks | This would have to be a favourite on a cold winter’s night. Prepping in the morning and put it on to the slow cooker means that the house is filled with the delicious rich aroma all day.


  • 3 tablespoons olive oil
  • ½ cup plain flour
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 lamb shanks
  • 2 brown onions, diced
  • 4 cloves garlic, crushed
  • 2 carrots, diced
  • 2 tablespoons tomato paste
  • 1 cup (250ml) red wine
  • 4 cups (1 litre) beef stock
  • 2 tablespoons sugar
  • 1 bay leaf

STEP 1 | Heat 1 tablespoon olive oil in a large chef’s pan over medium high heat.

STEP 2 | Place flour, salt and pepper in a zip-lock bag large enough to accommodate 1 lamb shank. Place each shank in the bag and shake to coat well with the flour.

STEP 3 | Place 2 shanks in the pan and turn until brown on all sides. Remove to the bowl of the slow cooker and repeat with 1 tbsp remaining oil and shanks.

STEP 4 | Reduce the heat to medium and add to the pan, the onions, garlic and carrots and sauté for 2 minutes until the onion is starting to soften. Add the tomato paste and stir for another minute.

STEP 5 | Add to the pan the red wine, beef stock, sugar and bay leaf. Bring to the boil and pour over the shanks in the slow cooker. Make sure the shanks are submerged.

STEP 6 | Cook for 6-8 hours, covered, on low setting. The lamb should be buttery soft and falling off the bone.

STEP 7 | Remove the lamb from the slow cooker and set in a warm place covered in foil. Taste the sauce to see if it needs any further salt added. Turn the cooker to the high setting and cook uncovered for around half an hour or until the sauce thickens slightly. If your lamb shanks were particularly fatty you may like to use a ladle to remove some of the fat off the top.

STEP 8 | Serve the shanks with mashed potato and generously swimming in the sauce.

How to Cook Lamb Shanks

Keto Lamb Shanks

Melt in your mouth, comforting and impressive – these Keto Lamb Shanks are going to knock your socks off.

How to Cook Lamb Shanks

Anyone that knows me, knows I love the slow cooker.

It is the ultimate quick-yet-slow way to prepare dinner.

With a little bit of preparation in the morning you come home to an almost complete dinner.

These Keto Lamb Shanks are no exception and you can quickly make some Cauliflower Mash and green beans for a complete and satisfying keto friendly meal.

For a lot of my keto slow cooker meals, including these Keto lamb shanks, I use red wine.

I would strongly recommend you do the same, because it adds such a rich and hearty depth of flavour.

Plus, then you’ve got an open bottle of red wine, and I am all for minimising food waste.

So you better have a glass.

Yep, I do my bit for the environment, one glass of wine at a time.

Seriously though don’t waste food.

How to Cook Lamb Shanks

You’ll see the use of carrot and onion in the slow cooker here.

Up to you whether you eat them or not – I feed them to the non-keto eaters who are eating with me.

For the chicken stock, I always have a container of Skinnymixers Stock Concentrate in the fridge – instant chicken stock whenever you need it.

By having this concentrate on hand, you can add a teaspoon to just about any savoury dish to really add a wow factor to the flavour profile.

You don’t need a Thermomix to make it, you can cook everything up and use any food processor or blender once cool enough.

Alternatively, just use some good quality chicken stock from the super market, or bone broth!

How to Cook Lamb Shanks

This Keto Lamb Shanks recipe serves 6 but is easily adjusted for less.

I have served this to friends at a dinner party, or just as a simple humble Sunday night meal.

It is always appreciated and has convinced a few friends to buy a slow cooker!

I would suggest doing half the cauliflower mash but you can keep the liquid levels the same and just have more sauce.

Lastly, these Keto Lamb Shanks had the bone cut short by the butcher, so I could fit more into my slow cooker.

You can of course do the traditional long bone shanks that look pretty, but once you taste these lamb shanks you won’t care about a bone one bit.

Some people avoid eating cauliflower and beans because they are higher in carb than some other veg.

For me, variety is key to a successful long term eating style, so I say eat up.

Don’t forget the whole net carbs vs total carbs thing as well!


How to Cook Lamb Shanks

A few other Keto Slow Cooker recipes of mine include:

How to Cook Lamb Shanks

Serves: 4 | Preparation time: 20 min | Cooking Time: 2 ½ – 3 hours

4 Tasman Lamb Shanks
1 sliced onion
2 large carrots, chopped
3 garlic cloves, chopped
1-2 tsp. cornflour
1 tbsp. brown sugar
2 cups Premium beef stock
2 bay leaves
2 sprigs of rosemary
750ml Normans Holbrooks Road red wine
Golden Grange extra virgin olive oil
Salt and pepper


  1. Preheat oven to 160 degrees.
  2. Season the lamb shanks with salt and pepper.
  3. In the pan, brown the lamb shanks on all sides in the olive oil. Remove from pan and put into a casserole dish to stand.
  4. In the same frying pan, place the carrots, onions, garlic, bay leaves and rosemary. Cook slowly until nicely coloured.
  5. Pour red wine, beef stock, and the brown sugar into the frying pan. Stir gently & bring to a low boil.
  6. Pour the wine mixture over the lamb shanks; top up with water if needed.
  7. Cover the dish and put in oven; cook for 2 ½ – 3 hours until very tender.
  8. Remove the lamb shanks then skim the fat off the top of the red wine juices.
  9. Mix together cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices to give desired consistency.
  10. Serve with your favourite roasted winter veggies & enjoy.

22nd October 2019 – By Michelle Minnaar
This post may contain affiliate links.

How to Cook Lamb Shanks

Make these incredible slow cooker lamb shanks. Forget about going to a restaurant in order to enjoy a meal like this. This lamb shanks recipe is quite easy to master. With the help of the slow cooker, these lamb shanks will taste even better than in a restaurant. Guaranteed!

Once you bite into these, you’ll see that slow cooker lamb shanks completely melt in your mouth. The lamb is best served hot, immediately once the cook is done, so grab some green peas and serve it alongside a delicious gratin dauphinoise or a healthy carrot and swede mash.

So give these slow cooker lamb shanks a go and you’ll see they will be a hit. Soon you’ll be cooking them once a week or every Sunday instead of the usual Sunday roast recipe. If you feel like jazzing up your dinner, then serve these slow cooker shanks with a heavy red wine. Best from Southern France, South Africa, Chile, Spain or Italy. You see where I am going with this.

How to Cook Lamb Shanks

slow cooker lamb shanks – best recipe

To make this slow cooker lamb shanks the best it can be, there are a few steps you need to take. First, try sourcing cuts of premium lamb shanks. The best way to ensure that you’ve got top-notch quality lamb is if you source it from your local butcher. Of course, you can also purchase it in the supermarket. However, as always, I prefer purchasing meat fresh and bio at best, locally.

Not to mention, lamb shanks are quite inexpensive. So, if you are under the illusion that this slow cooker lamb shanks recipe costs a lot to make, it really doesn’t. Even though the lambs shanks look and taste expensive, it is a budget-friendly family meal. Plus, it can last you for up to two or three nights, depending on what you serve the lamb shanks with.

What’s best about this lamb shanks recipe is that you can practically use any cut of lamb. For instance, you can use shoulder of lamb, neck fillet, leg of lamb and much more.

If you love cooking with lamb, then you can also try other incredible lamb dishes. These are similar to this lamb shanks recipe:

Do you know what all of these lamb dishes have in common? Absolute tenderness!

How to Cook Lamb Shanks

how to cook lamb shanks in red wine

Here’s a list of things you’ll need for this slow cooker lamb shanks recipe:

slow cooker lamb shanks in red wine

You can use any type of red wine for this slow cooker lamb shanks recipe. However, as always, the better the wine, the better the sauce.

Therefore I recommend going for something heavy, preferably from a sunny destination. Hence, you can consider the following types of wine:

  • Cotes du Rhone or Bordeaux from France
  • Tempranillo or Rioja from Spain
  • Shiraz or various Cabernet Sauvignon blends from South Africa
  • Zinfandel, Syrah, Merlot or Barbera from Chile
  • Nero d’Avola, Nebbiolo or Barbera from Italy

Do you have any other favourite red wines that you’d like to use for this slow cooker lamb shanks recipe? Let me know. Just remember, try not to consume all the wine prior to finishing the cook, you might need some red wine for consistency control.

How to Cook Lamb Shanks

lamb shanks slow cooker recipe, without wine

If you generally dislike the taste of alcohol, or if you ran out of wine, no need to fret. This slow cooker lamb shanks recipe works just as well without the red wine. If you find yourself in a position where you have to omit the wine element, then I suggest you add an extra spoonful of tomato paste. Remember, the wine usually adds a certain complexity to a meal and binds all the elements together. Therefore, the additional spoonful of tomato paste will enhance the flavours in its own way as well.

If you feel like you have consistency issues with your slow cooker lamb shanks without the wine, you can always dilute with water. Although, I highly recommend using either lamb stock or beef stock for extra flavour. If you’ve made a homemade beef broth, then add a cup of it into the lamb shanks recipe. You’ll see just how delicious the end result is.

How to Cook Lamb Shanks

variations of lamb stew

This is where you can get creative with this slow cooker lamb shanks recipe. You can add all sorts of vegetables and herbs in there to put your own spin on this recipe. For instance, consider the following:

  • roasted carrots – cut them up and toss them in. They’ll add a subtle sweetness
  • celery or these celery substitutes
  • any type of mushrooms
  • parsnips

Herbs and spices you can consider:

  • rosemary – this is what I’ve used in my version of this slow cooker lamb shanks recipe
  • thyme or these thyme substitutes
  • marjoram or these marjoram substitutes
  • chives or these chives substitutes
  • bay leaves
  • chilli powder, paprika, smoked paprika or these hot smoked paprika substitutes

How to Cook Lamb Shanks

how to serve lamb shanks

In essence, you can serve lamb shanks on the bone or without. The choice is yours. Personally, I prefer serving the shanks on the bone as it is really satisfying to peel the meat off.

Next, I recommend you serve the lamb shanks with these side dishes:

How to Cook Lamb Shanks

How would you serve these slow cooker lamb shanks? Let me know.

Recipes developed by Vered DeLeeuw, CNC
Nutritionally reviewed by Rachel Benight MS, RD, CPT

In this easy recipe, flavorful, tender, fall-off-the-bone lamb shanks are slowly cooked with broth and aromatics until very tender.

How to Cook Lamb Shanks

I adore lamb. I realize that not everyone likes this bold-tasting meat, but I find it so intensely flavorful! The shanks are especially fun to eat. They’re like huge drumsticks – I feel like a cavewoman when I eat them. 😀

So I make this recipe quite often. It’s truly easy, and I always try to make extra, so that I have yummy leftovers. This is one of those dishes that keep very well in the fridge and also reheats well.

The ingredients you’ll need

You’ll only need a few simple ingredients to make slow-cooked lamb shanks. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Beef broth: Store-bought is fine – just check the ingredients list to make sure it looks OK.

Lamb shanks: About 3 lb. total weight.

Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.

Dried rosemary: Make sure it’s fresh. A stale herb can easily ruin a dish!

How to cook lamb shanks

They should be cooked low and slow, or the meat will be tough. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Add the beef broth to your slow cooker.

2. Season the meat with salt, pepper, and rosemary. Place them in your slow cooker.

3. Cover and cook on HIGH for 4 hours. You can also cook on LOW for 7 hours.

4. Strain the cooking liquid and boil them, reducing them into a rich glaze.

5. Transfer the shanks to plates, spoon the gravy on top and serve.

Should I brown them first?

Not necessarily. I’ve experimented with browning the shanks before putting them in the crockpot, but I have found that the extra step is not worth the trouble. The dish is excellent with or without browning.

How to make the gravy

This is a truly easy recipe. I would say that the only challenging part is making the gravy. It’s important to skim the fat off the cooking liquids before attempting to reduce them. Otherwise, the oil can separate.

Cook the liquids patiently over medium heat just until thickened, then immediately turn the heat off.

You can speed up the process by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring that into the cooking liquids.

What sides go with slow-cooked lamb shanks?

I usually serve them on a bed of mashed cauliflower. The mashed cauliflower works very well to absorb the tasty gravy. Then I add a simple green vegetable. An easy one is microwave broccoli.

More tasty slow cooker recipes

Another wonderful slow cooker recipe is this easy recipe for slow cooker pot roast. And these pork carnitas are so very flavorful!

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What cut is the lamb shank?

The lamb shank is the lower half or shin of the lamb leg. The cut can be from the front or rear of the animal, but the foreshank is smaller and a little more tender.

When shopping for lamb shank, look for one with a centre bone and some silver skin or white membrane covering the meat. This covering will melt in the cooking process. Purchase one shank per diner.

What is the best way to cook a lamb shank?

A lamb shank has a lot of connective tissue, and it can be tough if not cooked correctly. However, when cooked low and slow, the connective tissues melt into flavorful juices. Braise your shank in the oven or a slow cooker.

Some recipes call for marinating a lamb shank, but that is not necessary if you braise in a tasty liquid. One popular approach calls for a combination of red wine, spices, onions, and carrots. For a more exotic dish, add dried fruit and warm spices such as cinnamon, cumin or coriander.

Before braising, bring the lamb shanks to room temperature and trim off any excess fat. Season the meat with salt and pepper and dredge in a small amount of flour. Heat a tablespoon of oil in a skillet and brown the shanks on all sides.

When braising in a slow cooker, deglaze the skillet used for browning with wine or stock. Place the shanks in your slow cooker and cover with the braising liquid, vegetables and the deglazed juices from the skillet. The braise should just cover the lamb. Cook on high for 6 hours or until the meat is falling off the bone.

Serve lamb shanks with roasted vegetables and some of the reduced braising juices. Don’t forget crusty bread to soak up all of that yummy flavor.

Nutritional value of a Lamb Shank

Lamb, like all meat, is an excellent source of protein. Three ounces of lamb shank contain 184 calories and 22.7 grams of protein. The meat is also very high in zinc, lysine, B vitamins, and Omega 3.

This perfect lamb shanks recipe is divine any time of the year but especially for NZ Roast Day this Sunday. It’s an easy, succulent lamb served with creamy mashed potato and the sauce from the lamb shanks roasting or BBQ dish.

This lamb shanks recipe is ideal for busier people as you just need 10 or so minutes in the kitchen mid-late afternoon and it cooks for two hours while you’re busy doing other things with the family. It reheats wonderfully as well.

What you need to cook Perfect Lamb Shanks:

4 lamb shanks
8 shallots or baby brown onions (peeled but whole)
4 cloves of peeled and sliced garlic
4 sprigs of fresh rosemary (about 10cm long)
1 Tbsp rice bran oil 1/2 cup red wine (serve the rest of the bottle with your meal)
1 and half cups beef stock
Mashed potato, green beans and peas, or other green vegetables of your choice (to serve)

To make your Lamb Shanks:

Preheat the oven to 150 degrees celcius.

Heat the rice bran oil in a large, heavy based frypan and when the oil is hot, sear the shanks til golden brown.

Drain the seared shanks on handy-towels and transfer to a deep roasting dish.

Add onions, rosemary sprigs and garlic to your already-used pan and cook for 1 minute.

Add the red wine and stock.

Bring to the boil and then pour over the lamb shanks in your baking dish.

Cover the dish with the lid, foil or baking paper and cook for 2 hours.

If you are around and not too busy, turn the shanks over after 1 hour.

Remove the shanks from the oven and rest at least 5 minutes, if not more.

Remove the rosemary from the roasting dish and serve your shanks on a round of mashed spud, the rosemary and red wine jus from the roasting dish and of course, the leftover vino! Garnish with a sprig of fresh rosemary.

Trudi’s tips:

Steamed green peas and beans are a perfect match for lamb.

The deep dish Le Crueset pan is best here and you can skip using a roasting dish as the fry pan also goes in the oven. Just cover with tin foil. I prefer to use my oven’s classic bake setting rather than fan-bake.

For a summer alternative, try less onions and use whole tomatoes later in the roasting stage. Serve on your favourite selection of beans.

Fresh, not frozen, New Zealand lamb shanks are best for this recipe.

For the best mashed potatoes, use all-purpose Desiree potatoes, peeled, chopped and boiled. Drain then add a generous knob of butter and your favourite grated cheese with a dash of milk. Allow to melt, add freshly cracked pepper and rock salt, mash and serve.

How to Cook Lamb Shanks

Lamb shanks have a rich, intense flavor that only gets better when you essentially cook them in their own bone broth: braising the shanks on the bone gets all the flavor of the marrow into your dinner, and it also helps the meat stay perfectly tender even though you’re cooking it for a while. Nutritionally, lamb is also a great choice from a Paleo perspective: it’s ruminant meat like beef, so the fat quality is high, and it’s full of important nutrients, notably the antioxidant mineral selenium.

Lamb doesn’t need a lot of seasonings, but a little bit of cumin, oregano, and garlic do a lot to enhance the flavor, and a sprinkle of lemon juice brightens everything up a little. And of course, never forget the garlic! It has all kinds of health benefits, but even if it had nothing at all to recommend it from a health perspective, it would still be worth eating for the taste alone.

This recipe works wonderfully for company, because lamb is something unusual enough to be a little bit special, but it’s simple enough that it won’t stress you out or make you miss spending time with your guests. Or just try it for an easy dinner with a salad and maybe some roasted root vegetables: it’s a hassle-free way to end the day with something hearty and nourishing.

Roasted Lamb Shanks Recipe

SERVES: 4 PREP: 15 min. COOK: 2h 30 min

How to Cook Lamb Shanks

How to Cook Lamb Shanks

How to Cook Lamb Shanks

This vibrant Lamb Shank Recipe is inspired by the flavours of the Caribbean. Slow cooked lamb shanks braised with peppers and squash in a spicy gravy. Serve over coconut rice or mashed potatoes.

You will also love my Slow Cooker Lamb Shank Rogan Josh

How to Cook Lamb Shanks

In collaboration with ‘Lamb – Try It Love It’

It’s never too early for some serious comfort food, is it? And few dishes scream ‘comfort’ more than braised lamb shanks. Treat yourself to some serious deliciousness and tuck into perfectly tender lamb in a rich sauce that can be as spicy as you can handle.

What part of the lamb is the shank?

Lamb shanks can be found in the lower section of the animal’s leg, beneath the knee and shoulder. They can be quite tough and full of connective tissue so they need to be cooked slowly in order to become tender and succulent.

When cooked well, lamb shanks are truly delicious. What’s more, they are generally fairly inexpensive and yet not terribly popular. I think it’s only fair to raise their profile as part of my collaboration with Lamb Try It Love It campaign!

How to cook lamb shanks

You can use lamb shanks in stews or braised slowly with vegetables until the meat is so tender it literally falls off the bone. You can do this on the stove, in the oven, in your slow cooker or the Instant Pot.

Lamb can stand up to bold flavours and spices – this braised lamb shank recipe is inspired by the popular Caribbean dish Brown Stew Chicken, a.k.a Stew Chicken.

How to Cook Lamb Shanks

Tips for braising success!

In order to get maximum flavour and succulence from your lamb shank recipe you need to follow these easy steps

  • Marinate the lamb in spices, garlic and ginger if you have the time. Coat in the marinade, cover and leave overnight or for a few hours. Always bring the meat back to room temperature prior to cooking.
  • Sear the lamb shanks in a hot casserole dish until golden all over. This can take up to 10 minutes but will add tons of flavour to your stew.
  • Deglaze the pan with stock, wine or rum scraping any browned bits into the gravy.
  • Now add your vegetables, here I have used onions, peppers and butternut squash.
  • Add enough liquid to partially cover the vegetables and meat. This recipe can be made with lamb or beef stock, from a cube.
  • Brown sugar, tomato paste, hot sauce add colour and flavour to this Jamaican inspired dish. If you like it hot then you MUST use a scotch bonnet pepper as well. These chillies volcanically hot and must be treated with respect – I have used red chillies to keep the dish on the milder side.
  • Tightly cover your casserole dish and cook for 2 hours in the oven or transfer everything into your slow cooker and cook on LOW for 8 hours, or until the meat is perfectly tender when pierced with a fork.

How to Cook Lamb Shanks

Braised lamb shanks step by step

STEP 1. Pat the lamb shanks dry and coat with the spices, thyme, salt and flour. You can cover and marinate overnight or use straight away. Bring the lamb back to room temperature before searing.

How to Cook Lamb Shanks

STEP 2. Heat a couple of tablespoons of vegetable oil in a large lidded casserole dish (dutch oven) and sear the lamb, in batches if necessary, until golden. This can take up to ten minutes but is well worth doing so don’t skip. Deglaze the pan with as splash of rum, if you like. Set the meat aside.

How to Cook Lamb Shanks

STEP 3. Reduce the heat and add the onions. Cook for 5 minutes, scraping any browned bits with a wooden spoon. Add a splash of the stock if the pan gets too hot and dry.

How to Cook Lamb Shanks

STEP 4. Add the sliced peppers, squash, brown sugar, hot sauce, tomato paste, Worcestershire sauce and stock. Bring to a simmer.

How to Cook Lamb Shanks

STEP 5. Nestle the lamb among the vegetables and add the chillies and thyme. Cover the pot with a lid and cook in a 200C (400F) preheated oven for two hours.

How to Cook Lamb Shanks

STEP 6. Carefully remove the pot from the oven. Remove the chilli pepper (especially if you have used a Scotch Bonnet!) and thyme sprigs. Check the seasoning and adjust to taste, adding salt and freshly ground pepper as needed.

STEP 7. Garnish with finely sliced green onions (scallions) and sliced chillies. Serve over coconut rice or creamy mashed potatoes.

How to Cook Lamb Shanks

Braised lamb shanks in the slow cooker

STEP 1. Preheat the slow cooker. Follow steps 1-4 in a casserole on the stove or directly into your crockpot if it has a searing function.

STEP 2. Add the lamb, cover and cook for 8 hours on low or about 6 hours on high. If the sauce needs thickening then add the cornflour slurry and cook on high, uncovered, until the sauce thickens.

STEP 3. Remove the chilli pepper (especially if you have used a Scotch Bonnet!). Check the seasoning and adjust to taste, adding salt and freshly ground pepper as needed. Garnish with finely sliced green onions (scallions) and sliced chillies. Serve over coconut rice or creamy mashed potatoes.

How to thicken the sauce

If the sauce requires further thickening after slow cooking then dissolve 2 tablespoons of cornflour (cornstarch) in 2 tablespoons of cold water to create a slurry. Add to the sauce and simmer for 5 minutes until the sauce thickens.

How to Cook Lamb Shanks


Are you looking for new and exciting ways to cook with lamb? You will find a growing selection of delicious lamb recipes that are easy to make and packed with flavour HERE.

Simple to cook, slow roasted lamb shanks in minted gravy.

How to Cook Lamb Shanks

This recipe for minted lamb shanks is another one of Shirley’s own, which she regularly cooks for Dennis, me, and the rest of the family. She came up with the recipe because she prefers lamb shanks that are freshly cooked, with ingredients that she has sourced herself, rather than pre-cooked versions where she has no control over where the meat originated, or what other ingredients have been added. She certainly likes to do things her own way. The great thing about this recipe is how simple it is to cook, with so little preparation time required. It can even be prepared before work and left cooking all day (if you’ve got a slow cooker), which makes it ideal for a busy family like us. And, it’s always nice to come home to the smell of something delicious in the oven.

It’s also worth remembering that the key to a really great tasting dish is great quality ingredients, so if you can, please do try and our quality British lamb, you really will taste the difference.

What to Serve with Minted Lamb Shanks

In all honestly, it’s got to be mash potato, hasn’t it? All that mint and lamb infused gravy will go absolutely perfectly with a homemade, creamy mash potato. You could go for a traditional white potato mash, or mix things up with some sweet potato, or a combination of the two? Whichever you choose, please use real butter, nothing else compares. As far as veg goes (yes, you need some veg, it’s good for you), you can’t go wrong with a few roasted carrots and a handful of steamed broccoli. Let’s be honest, it’ll all be soaked in that delicious minty gravy, so it’s going to be delicious whatever it is.

Skill level: easy

Keywords: lamb shank recipe, how to make minted lamb shanks in slow cooker

Prep Time: 5 Minutes

Cook Time: 120 Minutes

Total Time: 125 Minutes


  • 2 True Bites Lamb Shanks . We cut our lamb shanks from best quality local Shropshire/Staffordshire lamb, which always makes for a tasty, and tender meal!
  • 300ml beef gravy
  • 3 tsps concentrated mint sauce (or to taste)


  1. Preheat the oven to 200 degrees C (gas mark 6)
  2. Place 2 fresh True Bites lamb shanks in a lidded ovenproof dish and place in the oven for approx 30 minutes.
  3. Make your gravy and add the concentrated mint sauce to taste.
  4. Remove dish from the oven and drain away any excess liquid that may have cooked out of the lamb shanks.
  5. Add the minted gravy to the dish with the lamb shanks
  6. Lower the temperature of the oven to 150 degrees C/ Gas Mark 2 and cook for at least a further 90 minutes or until the shanks are tender. The meat should be starting to fall from the bone.
  • If you like it minty, just pop a load more mint sauce in, simple.
  • If you’re serving more guests, then just throw in more lamb shanks (1 per adult).

How to Cook Lamb Shanks

Written by Matt Rhoades

Matt is our full time tea maker/web designer/delivery driver/butcher/accountant/social media man who you’ll often find bickering with Dennis. Our MD with a passion for great meat and great customer service. When he’s not at work he’ll be creating recipes and probably barbecuing something somewhere, or making bacon jam. He loves it!!

We Are True Bites

True Bites are a family run butcher delivery service operating accross the UK. We are on a mission to reinvigorate meal times through great family recipes and great meat. We want to remind people of how good home cooked meals can be and make access to great recipes and quality produce easier for people in their busy modern lives.

LAST UPDATED: June 9, 2020 | PUBLISHED: October 17, 2018 | BY: Kim

How to Cook Lamb Shanks

Pressure Cooker Lamb Shanks that are fall off the bone tender in under 90 minutes. Who would of thought? Just as good, if not better than slow cooked lamb shanks, this is perfect cool weather comfort food to tuck into with lashings of creamy rich mash potato, green beans and that delicious lamb shank gravy sauce.

How to Cook Lamb Shanks

How To Prepare Pressure Cooker Lamb Shanks Before Cooking

When cooking Lamb Shanks it’s essential that you brown them off before starting the official pressure cooking process. Actually this is true, regardless of whether you are making pressure cooker lamb shanks, lamb shanks in a slow cooker or slow cooking them on the stove top or oven.

The more you can brown them off to create golden brown with a few crispy bits here and there, the more flavour your lamb shanks will have. It’s this pre cooking and browning that locks in and seals in the flavour of the meat which makes the difference between average lamb shanks and off the charts lamb shanks.

How to Cook Lamb Shanks

I use a Phillips Multi Cooker which is a Pressure Cooker, Slow Cooker and Rice Cooker all in one.

How Long Do You Cook Lamb Shanks in the Pressure Cooker?

If you’ve precooked your lamb shanks beforehand either in the inner pot of the pressure cooker or in a separate pan, 60 minutes in the pressure cooker is all they will need to be meltingly tender where the meat falls off the bone.

TIP: To get the ultimate creamy and silky mash to go with your pressure cooker lamb shanks, I like to use Desiree or Dutch Cream potatoes for mash as they are a goo all rounder and waxy potato that requires little effort to create a smooth lump free mash without any floury aftertaste.

How to Cook Lamb Shanks

Lower Carb Sides To Have With Your Pressure Cooker Lamb Shanks

If you’re hankering for Lamb Shanks but are watching your carbs, check out some of these sides:

  • Turnip and carrot Mash with a little butter and garlic
  • Lightly spiced Carrot Mash
  • Garlic Parsnip Mash
  • Finely sliced cabbage steamed with butter and lemon pepper stirred through
  • Garlic butter mushrooms and spinach
  • Low Carb Pasta
  • Low Carb Potatoes

Lamb shanks cooked in the pressure cooker are a great time saver and it means you can even have them mid week when you don’t have 8 or 9 hours to wait around for a slow cooker. Pressure cooking creates tender succulent fall of the bone lamb and is a total winner when you want slow cooked comfort food in a fraction of the time.

How to Cook Lamb Shanks

And the sauce. Lamb shanks need a sauce, or jus as my Husband likes to call it. The jus that’s created as a result of these lamb shanks cooking is simple, full of flavour and perfect to drizzle all over that mashed potato.

Red Wine Braised Lamb Shanks

How to Cook Lamb Shanks

This is the easiest way to make red wine braised lamb shanks. You can use a dutch oven or braise the lamb in a slow cooker with red wine, and rosemary.

The other day I met a fellow Nashville Blogger, Luv Cooks, at Bare Bones Butcher, because she needed bones to make bone broth. I was so impressed with what they do and how they do it, and I immediately set my eyes on lamb, specifically the lamb shanks.

It’s easy to find local pork and beef in Nashville, but lamb is another matter. Thanks to Palmer Farms, I was able to bring home local pastured lamb shanks. I had never made lamb shanks before and Laura, who works at Bare Bones Butcher, suggested I think classically French and braise in red wine.

How to Cook Lamb Shanks

I’m not sure how classical this is, because I had no carrots, but I did have dried plums. I learned this trick from making the extremely popular Hunger Games Lamb Stew, One of our personal top ten recipes here.

I added onions, garlic and lots of red wine. And, I have a dutch oven and lots of herbs laying around.

I browned the shanks, sweated the onion, added the garlic, added the red wine. After that cooked down for a bit, I added the broth.

Use a Good Wine for Red Wine Braised Lamb Shanks

You can purchase very decent wines to cook with in the $15 range, such as a Louis Jadot Beaujolais and you don’t always need to use the whole bottle. I added two cups of organic chicken broth to the wine. You may need more to add more, as you want the liquid about halfway up the meat.

I cooked this very slow and low for several hours, placing the dutch oven in my oven at 300 degrees. This would work well in a slow cooker also.

The red wine braised lamb was fork tender. I cooked down the sauce to get it thicker and it was absolutely delicious. It’s not the prettiest of meats, but it’s so tasty, as anything falling off of a bone is.

How to Cook Lamb Shanks

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How to Cook Lamb Shanks

For a winter’s meal there’s nothing like a tender, melt in your mouth meal of slow cooker lamb shanks.

In the winter I love nothing more than opening the door to the house to the smell of a delicious meal cooking. It’s a comforting smell that reminds me of mum’s home cooking but it’s also such a great feeling to know that dinner is almost ready and there’s not much to do!

I’m currently in love with my slow cooker and I have been using it more lately both because it’s colder but also for convenience and time saving reasons. Part of my plan over the next 6 months is to work on being more organised and to save time when I can (well really it’s a life long plan!!). I’m working quite long hours at the moment with a few different things on the go, so I need to be organised and plan my meals. It’s so easy to just chuck everything in in the morning and come home to dinner being almost prepared.

Slow cooker lamb shanks are kind of like mini lamb roasts that are pretty good value for money and delicious at the same time. I find one shank is too much for me, so there are always left overs for the next day which is a bonus.

Nutritionally, lamb is a good source of iron, protein, B group vitamins and zinc so it’s nutrient dense and filling.

I served this with kumara and potato mash as well as steamed vegetables for a classic meat and “three vegetable” hearty meal.

2 lamb shanks, trimmed
1 tablespoon olive oil
1 tin tomatoes
2 cups reduced salt beef stock
1 cup vegetable stock
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
6 cloves garlic
1 large brown onion
1 teaspoon oregano
1 teaspoon chopped rosemary leaves

Heat the olive oil in a pan over a medium heat. Add the lamb shanks and brown all over. This helps enhance the flavour.

Add the tomatoes, stock, tomato paste and vinegar to the slow cooker. Peel and finely chop the garlic cloves and onion. Add these to the slow cooker and sprinkle over the herbs. Give it a gentle mix. Add the lamb shanks and pop the lid on the slow cooker. Turn to low and cook for 8 hours.

To make a gravy for the slow cooker lamb shanks, spoon out a cup of the liquid and sieve into a small glass bowl. Add a couple of ice cubes and stir well to help it cool down. Then pop it in the freezer for around 15 minutes. Take out and scoop of the layer of fat from the top. In my opinion, the gravy tastes much better without this! Mix 1/2 a tablespoon of cornflour with a small amount of water to make a paste and add to the liquid. Microwave for 2-3 minutes, stir, then microwave again until it thickens. You may need to add a little more cornflour. Serve the lamb shanks with gravy and vegetables of your choice. I also like to spoon over a little of the tomato and onion mixture on top too.

I’m sure these slow cooker lamb shanks will be a hit in your house for a hearty, nourishing winter meal.

What are your favourite slow cooker recipes and would you like me to share some more of my favourites?

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Braised Lamb Shanks – fall-off-the-bone tender lamb shanks braised in a rich, deeply flavored red wine sauce. A restaurant-quality family dinner at a fraction of the cost you’d pay at expensive restaurants. Hearty, delicious, and very satisfying!

How to Cook Lamb Shanks

How’s your current situation at home? I hope you still have some wine to get you through the coming days and also some of it to add flavor for today’s mighty delicious family weeknight meal.

Making delicious meaty dinner is my kind of jam. I just love all sorts of meat! But when I saw these lamb shanks on sale weeks before the quarantine, I snagged some thinking I could totally make something delicious out of it. And I did!

This Braised Lamb Shank recipe is the closest thing you can get from those at the restaurants except that they aren’t that expensive. It’s the perfect Sunday afternoon dinner, Easter main dish or even on regular nights. This the kind of dish where you just pop it in the oven while enjoying a glass of your favorite wine!

What is Lamb Shank?

A lamb shank is one of those inexpensive cuts of meat that begs to be slowly cooked for fall-off-the-bone tender meat. It comes from the leg part of the lamb; just between the hoof and the knee. Since it’s one of the most worked up muscles, these shanks are rather tough yet the most flavorful when they’re cooked.

How To Cook Lamb Shanks?

This lamb shank recipe is easier than you think it is. You don’t need to be an experienced cook to make the most out of it. Very straightforward, flavorful and hearty meal ready to WOW your family or guests.

  1. Sear the shanks over the stovetop.
  2. Make the sauce by sauteing the veggies then deglazing it with red wine and beef broth. Then put all the shanks back into the pan.
  3. Braise the shanks for 2-3 hours in the oven.

That’s it! The waiting game could probably be the hardest part of cooking these lamb shanks.

How to Cook Lamb Shanks

Lamb Cooking Time

Working on a tough cut of meat means browning it first on a stovetop before anything else. This is also to create a wonderful base of flavor just like what I did with this Brown Stew Chicken and Jamaican Oxtail Stew.

But the real deal is when you braised the lamb meat in the oven for about 2-3 hours in a succulent, deeply-flavored red wine sauce.

Slow cooking and braising the lamb for hours and hours ensures for soft succulent meat brimming with flavors in every inch of it.

What Wine is Best for Braising?

Inspired by this classic French Coq au Vin recipe, I went with a dry red wine such as Burgundy for that amazing complex flavors. But if you can’t find a Burgundy wine, you can opt for wines made with Pinot Noir grapes. Last resort would be replacing the wine, with the same amount of beef broth.

How to Cook Lamb Shanks

What To Serve with Braised Lamb Shanks?

For this lamb shank recipe, I love it paired with creamy starchy side dishes. I love it with plain warm white rice or any of the following below.

More Braised Meat Recipes

  • Braised Short Ribs
  • Braised Chicken in Coconut Milk
  • Oven Pot Roast
  • Chicken Cacciatore

How to Cook Lamb Shanks

How To Make Braised Lamb Shanks

How to Cook Lamb ShanksPreheat oven at 350 F. Season shanks with salt and pepper. Set aside. In a large cast-iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.

How to Cook Lamb ShanksAdd onion, carrot, and celery to the same pan and cook, stirring frequently until onions are wilted and lightly browned. Stir in garlic, thyme, rosemary, bay leaf and tomato paste and continue cooking for about a minute or 2. Pour in wine.

How to Cook Lamb ShanksThen stock. followed by Worcestershire sauce and bouillon powder. Lightly season with salt and pepper. Remember you can adjust salt as you go halfway through cooking. Return lamb shanks back to the pot, bring to a boil, then cover with lid and place in the oven.

How to Cook Lamb Shanks

Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks once or twice adding more stock, if needed. Turn oven off, remove and serve.

How to Cook Lamb Shanks

less than 30 mins

The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper.

Equipment: You need a slow cooker to make this recipe.

less than 30 mins


  • 2 tbsp vegetable oil
  • 4 lamb shanks
  • 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper
  • 250ml/9fl oz red wine
  • 1 onion, sliced
  • 3 fresh sprigs rosemary
  • 3 fresh bay leaves
  • 300ml/½ pint chicken or vegetable stock
  • mashed potatoes, to serve


Heat the oil in a large frying pan.

Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.

Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.

Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed.

Cook on high for eight hours. Serve with mash.

Recipe Tips

You’ll need a large slow cooker to fit all of the lamb shanks in.

If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks.

How to Cook Lamb Shanks

How to Cook Lamb Shanks

How to Cook Lamb Shanks

Incredibly tender and full-flavoured, Persian Lamb Shanks, our very own recipe. Lamb shanks are slowly cooked at a low temperature in Cranberry Juice, along with Ras el Hanout adding the Persian twist.

How to Cook Lamb Shanks

What is Ras el Hanout?

Ras el Hanout is a mix of spices, commonly used in Persian recipes. We picked ours up from Sainsbury’s in the dried herb section. It contains paprika, cumin, chili, cinnamon, and rose petals. However some blends may contain additional herbs/spices.

How to cook succulent Lamb Shanks?

The secret to succulent Lamb Shanks is not only slow cooking at a low temperature but also with plenty of liquid.
Follow along with our step by step guide. Alternatively, scroll down below for the printable recipe card.

  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks

Firstly sear the outside of the lamb shanks in oil until slightly browned, this is a very important step for building flavour and texture.
Once browned, remove Lamb Shanks from the pan whilst you create the sauce.

  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks

Sautee carrots and onions in the leftover lamb oils until softened. Stir in Gia Garlic Puree, Gia Sundried Tomato Puree, and Ras El Hanout. Finally, add Cranberry Juice and a stock cube bring to the boil, then lower to a simmer.

  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks

Add the seared lamb shanks back into the pan, season with salt & pepper & place lid on. If you haven’t got a hob to oven lidded pot, transfer all into an oven-safe dish & cover with foil.

Cook on 140 c fan for 1 & 1/2 hours.
Remove from the oven, baste the lamb shanks using the cooking juices. Add in large chunks of butternut squash.
Finally, replace the lid and cook for a further 30 minutes.

Take the time to enjoy the aromatic scent coming from the kitchen, whilst preparing whatever you are going to serve with?

  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks
  • How to Cook Lamb Shanks

Finally, the wait is over, there you have it amazing succulent lamb shanks with a fantastic taste tingling sauce!

How to Cook Lamb Shanks

Look how easily the lamb pulls away from the bone! Pure perfection!

How to Cook Lamb Shanks

We placed our Persian Lamb Shank & Butternut Squash on top of our Fragrant Saffron Cous Cous (recipe to follow) keeping with the Persian theme. On the other hand see other suggestions to serve with below.

Low Carb Slow Cooked Lamb Fore Shanks is a scrumptious melt-in-the-mouth recipe with only 1.8g net carbs per serving.

It is perfect for the busy keto cook who wants to do as much prepping in advance as possible. As a matter of fact, these shanks taste even better when you cook them up to two days before serving. Left to rest in their cooking jus, the meat will absorb more flavour and taste even more delicious.

How to Cook Lamb Shanks

I absolutely love lamb shanks. And for dinner parties and the like, Low Carb Slow Cooked Lamb Fore Shanks are a life-saver.

I tend to prep and cook as much as possible beforehand, so as not to be a stressed-out wreck on the actual day. After all, when you invite friends and family over for a meal, you want to impress. But you also want to be able to mingle and relax in their company. Right? So unless you buy ready-meals (shock horror!) or bring in take-aways (double shock horror!), the way to remain sane, calm and present is to cook everything (almost) ahead of time.

These Low Carb Slow Cooked Lamb Fore Shanks will take any anxiety away and will impress with their flavour and texture.

What Are Fore Shanks?

The shank is the lower segment of a lamb’s leg, which includes the bone. Hind shanks are from the back legs, and are large and meaty. I find that the hind shanks are much too big for a single serving. Plus they need a very large casserole pan (which I don’t have). They also take longer to cook. And, because of their size, it’s difficult to turn them and brown them all over.

Fore shanks are from the front legs. They’re smaller and easier to handle, but still offer plenty of meat for a hearty serving.

Both fore and hind shanks are tough cuts of meat with plenty of collagen. A moist, long and slow cooking method breaks the collagen down, which produces a smooth sauce. At the same time, the meat is tenderised and literally falls away from the bone. Utterly succulent.

How to Cook Lamb Shanks

How to Make Low Carb Slow Cooked Lamb Fore Shanks

First of all, don’t be put off by the long cooking time. It’s not a hands on process, so you’ll literally spend 15-20 minutes browning the meat and preparing vegetables. Then you can simply relax (or cook something else) and let your hob (or oven) do the work.

Here are the principle steps:

  1. Brown your shanks in a large casserole pan and take them out.
  2. Chop your herbs and veggies, and blitz them in a food processor for a few seconds.
  3. Put browned meat back in the casserole, add the veggies, pour in the wine and stock, bring to a gentle simmer, then set your timer.
  4. Choose from the following options: a) Get started on another dish; b) Do the shopping*; c) Go for a walk*; d) Relax.

* Best not to leave the kitchen unattended, unless you’re confident that no disaster is likely to happen in your absence 😉

If you want to have a nice thick sauce, and the jus is still too liquid at the end of cooking time, you have two options: either uncover the pan and simmer until the liquid has reduced, or make a gravy.

How to Cook Lamb Shanks

How to Make a Simple Keto Gravy from the Cooking Liquid

> Take 250ml of the juices from the casserole and strain.

> Add 1 tsp of glucommanan powder to 50ml cold water and stir with a fork until it turns to a paste (if it becomes a hard gel, start over).

> Whisk the glucomannan paste into the strained juices and adjust seasoning as required.

That’s it! If you don’t use it immediately, it will solidify, but all you’ll need to do is re-heat it before serving.

How to Make a Quick Cauliflower and Broccoli Purée

> Put cauliflower and broccoli florets (or just one or the other) in a saucepan, add enough water to submerge all florets and a fistful of coarse Himalayan pink salt.

>Cover with lid and bring to the boil, then reduce heat and simmer for 3-5 minutes until the florets are tender (i.e. a fork goes through the stalk part without resistance).

>Drain really well (crucial – unless you like a watery mush), put back in the pan and blitz using a stick blender until no lumps remain. Nobody likes a lumpy mash 😉

>Stir in a chunk of butter, a good sprinkle of grated nutmeg and a handful of freshly grated Parmigiano Reggiano .

>Add an optional dollop of double cream – if you don’t mind the extra calories and you want a more velvety purée.

>Adjust seasoning and you’re done.

This can also be made up to 3 days in advance. Yeeeey.

By Julie Goodwin

How to Cook Lamb Shanks

  • Difficulty
  • Cooking time
    more than 2 hours
  • Serves
    serves 4

Ingredients Method

Ingredients Method

Heat half the oil in a large frying pan. Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.

Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.

Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.

Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone (see Julie’s Notes). Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface.

Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.

Suitable to freeze. Not suitable to microwave.

Julie’s notes: I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking time varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually a bay leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.

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This Keto Lamb Shanks recipe is the ultimate comfort food! The tender meat coated in a rich sauce, there’s nothing better for an evening meal.

We make our keto lamb shanks in a pressure cooker because it’s quick and produces very tender meat.

How to Cook Lamb Shanks

How to Cook Lamb Shanks

Keto Lamb Shanks


  • 1/4 cup olive oil
  • 2.5 pounds lamb shanks 4 shanks
  • 2 cloves garlic finely chopped
  • 1 medium onion diced
  • 2 sticks celery diced
  • 2 tablespoons Rosemary fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup lamb broth
  • 14 ounce diced tomatoes



If you can’t cook your lamb shanks in a pressure cooker you can also make them in a slow cooker or in the oven.

Keto Lamb Shanks Slow Cooker Instructions

After browning your shanks place them in your slow cooker.

At step 5 in the recipe card below, place all the ingredients into the slow cooker put on the lid and cook on high for 6 hours or low for 8 hours.

Keto Lamb Shanks Oven instructions

Preheat your oven to 160C/320F. After browning the lamb shanks place them into a deep roasting pan.

At step 5 in the recipe card below, pour the ingredients over the shanks, cover tightly with foil and bake in the oven for 1 ½ – 2 hours.

Ingredients for Making Keto Lamb Shanks

  • ¼ cup of Olive Oil
  • 2 ½-3 pounds (4 pieces) of Lamb Shanks
  • 2 cloves of Garlic, finely chopped
  • 1 medium Onion, diced
  • 2 sticks of Celery, diced
  • 2 tablespoons of Rosemary, fresh
  • 1 teaspoon of Salt
  • ½ teaspoon of Pepper
  • 1 cup of Lamb Broth
  • 14 ounce tin of Diced Tomatoes

How to Cook Lamb ShanksLamb Shanks Pressure Cooker Recipe

How To Make Keto Lamb Shanks In The Pressure Cooker

  1. Place your pressure cooker over high heat and add half of the olive oil.
  2. Brown the shanks and set aside.
  3. Add the remaining oil to the pressure cooker and add the garlic, onion, celery and rosemary.
  4. Saute until fragrant.
  5. Add the salt, pepper and Lamb Broth, mix well, Then add the diced tomatoes.
  6. Return the shanks to the pressure cooker and ensure they are coated in the sauce.
  7. Place the lid on the cooker and set to high pressure. Cook for 50 minutes.
  8. Turn off the heat and allow to the cooker to depressurize for 15 minutes.
  9. Remove the lid and take the shanks from the sauce, set aside and cover with foil to keep warm.
  10. Place the pressure cooker over high heat for 10 minutes to reduce the sauce.
  11. Serve your shanks with a side of Buttery Cauliflower Mash.

To make your keto lamb shanks In the slow cooker follow all the instructions except place the ingredients in a slow cooker for 8 hours on low instead of a pressure cooker.

This Lamb Shanks Pressure Cooker recipe makes 4 serves. The serving size will depend on how large your shanks are.

The Lamb Shanks can be stored in the fridge for up to 1 week, or frozen for up to 3 months.

If you want to make a larger batch of Low Carb Lamb Shanks, simply adjust the serving amounts above.

How to Cook Lamb Shanks

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Super easy way to cook fork-tender & juicy Mediterranean-style Instant Pot Lamb Shank (Pressure Cooker Lamb Shanks) with few simple ingredients! Deliciously comforting flavorful lamb shanks in aromatic broth.

Jacky & I are huge lamb lovers. Rack of lamb, lamb chops, lamb curries, lamb stews, lamb meatballs…lamb shanks! ohh soo good!! 😛

Our eyes would light up, our hearts would jump whenever we see “lamb” on the menu. hehe

Since Easter is just around the corner, it’ll be fun to develop a tasty yet easy homemade recipe to share with you & your guests.

So we went around the town visiting local restaurants to get some tasty inspirations!

How to Cook Lamb ShanksBraised lamb shanks served with rice, hummus, and pita bread.

Lamb shank, shin of the legs, is one of the toughest cuts of the lamb because it’s full of tough connective tissue. Thus, it’s often best cooked long & slow in a braise or stew. To save time, it’s great to cook lamb shanks in the Instant Pot or Pressure Cooker!

After some testings & tastings, here’s our Mediterranean-style pressure cooker lamb shanks recipe.

Meaty, full flavored, succulent, “fall-off-the-bone” tender lamb shanks with minimal prep and simple aromatics! 🙂

*Pro Tip: This recipe is best cooked the day before serving for optimal flavors.

How to Cook Lamb Shanks

Time to cook some delicious Instant Pot Lamb Shank!

How to Cook Lamb Shanks

“Farmison & Co is the brainchild of John Pallagi and Lee Simmonds; two old friends who share a love of fantastic food with real flavour and a genuine. “

Remember to remove your lamb shanks from the packaging, pat dry and bring to room temperature

Pre heat your oven to 145 oc temperature

Next choose a suitable sized oven proof casserole with a tight fitting lid

Season the meat just prior to coloring with good quality sea salt

Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head of garlic split in half

Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil

Next fry the mirepoix until lightly coloured

Then add half a bottle of white wine, and reduce by two thirds then add 500 ml of Essential Cuisine lamb stock, 1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth

Pour the sauce over the lamb and cover

Place in the centre of the oven and cook for approximately 3 and a half hours, the meat should be tender when pierced with a meat fork and pull clean away from the bone

Remove from oven, carefully take out the meat and keep warm

  • Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the meat ready to serve
  • How to Cook Lamb Shanks

    Ingredients (serves 4–6 people):

    Olive oil
    4 lamb shanks
    1 onion, finely chopped
    2 cloves garlic, crushed
    Large bunch oregano, torn roughly
    Handful of thyme
    1 tin chopped tomatoes
    ½ bottle good quality red wine
    Rind of 1 lemon, peeled into strips
    Polenta or mash to serve
    Fresh oregano leaves to garnish

    How to Cook Lamb Shanks


    1. Heat a large oven-proof pot on the stovetop and add a glug of olive oil. Season the shanks with salt and pepper, then brown in the hot pan, remove and set aside.
    2. Add the onions to the pot and cook for 5–10 minutes until they are soft and translucent.
    3. Add the garlic and cook for a minute, then add the herbs. Stir in the chopped tomatoes, red wine and return the shanks to the dish. Add the lemon rind.
    4. Cook on the stove on a low heat, or in the oven at 140 ° C for at least two and a half hours. The lamb shanks should be tender and falling off the bone.

    How to Cook Lamb Shanks

    Allow about one shank per person, although they’re often rather large and can accommodate at least two people. Serve with creamy polenta or mash and fresh oregano leaves.

    Winter certainly serves up some pretty delicious menu options. Will you be giving this recipe a go?

    Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. Perfect for a cozy dinner in and a great alternative for roast lamb at Easter.

    How to Cook Lamb Shanks

    Lamb in general is a pretty fail-safe way to someone’s heart but soft, succulent, fall-off-the-bone tender lamb shanks are the ultimate. This recipe calls for a rich red wine gravy for the lamb shanks to braise in, flavored with rosemary, bay, onions, carrots and garlic. All the classics. Use a good quality, full-bodied red wine like Shiraz or Cabernet Sauvignon for the best end results. I’ve made this with white wine too. It’s equally delicious, the gravy will just be lighter in color.

    How to make slow braised lamb shanks

    Start by searing the lamb shanks in a large, oven-proof deep pan/pot until well-browned on all sides. In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Add the wine and stock then cover with a lid and place in a preheated oven. Allow to braise until the lamb shanks are tender and the gravy has reduced. Serve with mashed potatoes, rice or polenta.

    How to Cook Lamb Shanks

    When are lamb shanks done?

    Lamb is safe to eat at 62ºC/145ºF. It will be cooked to medium-rare at that temperature. As lamb shanks are a cut of meat filled with connective tissue, it needs low, slow cooking to break all of that down. Therefore, the temperature of lamb shanks is less important. You will know they are cooked when the meat comes away from the bone easily.

    Can I cook lamb shanks in a slow cooker?

    Yes, you definitely can. I would still brown them in a pan/skillet before adding to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours, depending on the size of the lamb shanks.

    We first made our Curry Lamb Shanks Recipe months ago on a whim and it turned out amazing. There was a lot of talk of making this into a video recipe for you guys, but we never got around to it until now! We not only created an incredible curry lamb for you, but we made a video showing you how to make them, along with garlic naan! Check it out below.

    How To Cook Lamb Shank

    We learned the proper way to cook lamb shank the hard after our first go at trying to cut it off the bone. Fore shank is really tough and muscular which makes it perfect for slowing roasting it ON the bone. And, when we say slow, we mean you want to start prepping dinner 3 hours in advance because it needs (in our opinion) atlas 2.5 hours in the oven! Low temp, long cook time, and you find yourself eating tender, fall off the bone curry lamb shank!

    How to Cook Lamb Shanks

    How to Cook Lamb Shanks

    Shanks: our Favorite Cut Of Lamb!

    Lamb shank if our personal favorite cut of lamb. What we love most about working with the shank of a lamb it can transform over a couple hours with a couple simple steps. If you’ve ever seen or held a lamb shank before you know how tough and meaty it is. Cutting it right off the bone can even be pretty difficult to do compared to many other meats. But, when it goes into the oven tough as can be and comes out fall off the bone tender, I am in awe. It’s not only a beautiful experience to eat, but also to see!

    How to Cook Lamb Shanks

    Lamb Shanks Recipe

    If you’re worried about the complexity of the spice mixture, ease your worries because as we mentioned in the video, you can simply use curry powder as replacement! In my opinion, it does provide a different flavor, still intense, but intense in a different way, but you won’t miss the curry! The color might even be lighter and more appealing to the eye. If this will be your first time using or even purchasing curry powder you should give our Coconut Curry Chicken and Curry Tofu Nuggets a try! Although, curry powder makes a great topping from eggs to chicken, we think you’re first hand at using it should be with our curry lamb shanks recipe!

    How to Cook Lamb Shanks

    Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Curry Lamb Shanks Recipe”

    Published: Jul 29, 2014 · 3 Comments

    How to Cook Lamb Shanks

    How to Cook Lamb Shanks

    The meat will be literally falling off the bone once these delicious slow cooker lamb shanks have finished cooking. Plus this meal is gluten free, dairy free and made from wholefood ingredients.

    How to Cook Lamb Shanks

    Lamb Shanks usually feature prominently on the menu of many great restaurants, but they are fairly easy to make at home, especially when using a slow cooker.

    You will find when using the slow cooker that the meat will be literally falling off the bone once it has finished cooking.

    I have included two methods with this recipe, the first is my preferred method and involves an extra 30 minutes of prep time. The second method is perfect if you do not have time to do the prep and you basically throw everything straight into the slow cooker.


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    Slow Cooker Lamb Shanks

    How to Cook Lamb Shanks

    Slow Cooker Lamb Shanks. The meat will be literally falling off the bone once these delicious shanks have finished cooking.


    • 4 french-trimmed lamb shanks (I used grass-fed organic)
    • 1/4 cup arrowroot flour
    • 3 tablespoons coconut oil
    • 1 large onion, chopped
    • 2 medium carrots, chopped
    • 2 celery stalks, chopped
    • 2 cloves garlic, minced
    • 1 tin organic crushed tomatoes
    • 2 tablespoons organic tomato paste
    • 2 cups beef stock (preferably organic or home made)
    • 1 tablespoon oregano
    • 1 tablespoon thyme
    • 1 tablespoon rosemary
    • Sea salt and pepper


    1. Add the arrowroot flour to a plate and season with salt and pepper. Coat each shank and shake away any excess flour.
    2. Heat 2 tablespoons of coconut oil on a large fry pan on moderate high heat and brown shanks for approximately 10 minutes, turning regularly. Place shanks in slow cooker
    3. Turn fry pan heat to medium and heat 1 tablespoon coconut oil. Add onion, garlic, carrot and celery and cook until softened, approximately 5 – 8 minutes
    4. Add tomato paste and stir through for approximately 1 minute
    5. Add stock, tomato and herbs and bring to the boil
    6. Add to the shanks in the slow cooker and cook for 6-7 hours on low heat.
    7. Remove the shanks and cover to keep warm. Turn the slow cooker heat to high and cook liquid, uncovered for approximately 30 – 60 minutes or until thickened slightly
    8. Serve and enjoy

    Quick & Easy Method (great if you are short on prep time)

    1. Season lamb shanks with salt and pepper and place in the slow cooker
    2. Place the remaining ingredients in the slow cooker and cook on low for 8 hours.
    3. Serve and enjoy

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    Lamb shanks are very easy to cook. Take 6 lamb shanks and put them in a bowl. Put some olive oil, salt, pepper, rosemary, and thyme on them. Make sure you coat every shank with the seasoning as you turn the shank in the bowl several times. Put them in the oven for 30 minutes at 450 degrees. While the lamb shanks are cooking. Use a saucepan on medium to medium-high setting and heat 2 tablespoons of butter in it. Put some diced celery, carrots, and onions into the pan and saute them in the butter for about 10 minutes until they are browned and caramelized. Put in a rounded tablespoon of flour and stir it in. Then add garlic and stir it in. After stirring the garlic for about one minute, add some good drinkable red wine. Stir the wine into the mixture and let it thicken a little. Then add the rest of the liquids which include chicken stock, balsamic vinegar, and a little bit of cinnamon. Next add a splash of water and the braising liquid. Take the lamb shanks out of the oven and pour the braising liquid over them while they sit in the bowl. Cover the bowl in foil. Crimp it down over the edges but leave space for moisture to evaporate as the shanks are cooking. Put it in the oven and let it braise for one hour at 325 degrees. After an hour, take them out and flip the lamb shanks over. Put them back into the oven for another hour. They should be tender but not enough that the lamb falls off the bone. Put the lamb shanks into a bowl, cover it with foil, and let them rest for a while. Take the braising liquid and put it in a sauce pan and boil it for 10 minutes. While it is boiling, skim off the fat that collects in the middle of the mixture with a spoon. Add a teaspoon of fresh chopped rosemary. Add salt and pepper to taste. Put the shanks in a serving plate, pour the braising liquid on them and you have a delicious meal.

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    Sichuan Lamb Shanks

    Preparation info


    Appears in

    Slow Cook Modern

    A while back, I saw a reference to a roast lamb shank dish served at Supernormal, a pan-Asian restaurant in Melbourne, Australia, and immediately ordered

    ’s book from overseas, hoping the recipe for the dish would be in it. (It was.) Having never tried the original dish, I don’t know if this slow cooker version is even remotely similar—I’ve simplified the seasonings and technique a great deal here—but it’s delicious. The sauce, while not nearly as complicated as the original recipe (and lacking any very hard to find ingredients), is layered and complex: salty and fragrant, tangy and just barely sweet. The shanks are fancy enough for a dinner party—if you’d like, allow one shank for every two people, and remove the meat from the bones before serving. Or do as I would and just have people pull the meat off the bone with tongs as they serve themselves from a platter.

    Four lamb shanks will just barely fit in an oval 3½ – or 4 – quart ( 3.5 – L ) slow cooker (I don’t think a round pot would hold them). You could increase the quantities by half (six shanks, etc.) and use a larger cooker if you’d like each person to have his or her own shank—a very generous serving.

    Brown the lamb and sauté the garlic and ginger. If you have time, toast and grind the Sichuan peppercorns.

    Puree the sauce.


    • 1 tablespoon freshly ground toasted cumin
    • 1 tablespoon hot paprika
    • ½ teaspoon Chinese five-spice powder
    • Salt
    • 4 lamb shanks
    • 2 tablespoons vegetable oil
    • 6 cloves garlic, chopped
    • 3 coins fresh ginger, chopped
    • ¼ cup ( 60 ml ) Shaoxing wine
    • 3 tablespoons yellow soybean paste, or 2 tablespoons miso paste
    • ¼ cup ( 60 ml ) oyster sauce
    • 1 ( 14.5 – ounce ) can crushed tomatoes
    • 1 tablespoon Sichuan peppercorns



    In a cup, combine the cumin, paprika, five-spice, and 1 teaspoon salt. Rub the mixture into the lamb shanks. In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add two of the shanks and cook, turning with tongs, until browned on all sides, about 5 minutes total. Transfer to the slow cooker and brown the remaining shanks in the oil left in the skillet.

    Wipe out the skillet with a paper towel if there are lots of dark spice bits, then add the remaining 1 tablespoon oil, the garlic, and ginger and cook over medium heat for 1 minute. Pour in the wine, scraping up any browned bits, then remove from the heat and stir in the soybean paste, oyster sauce, and tomatoes. Pour the mixture over the lamb in the cooker and turn to coat the shanks with the sauce. The sauce won’t cover the shanks completely, but try to nestle the shanks in as snugly as possible. Cover and cook on low for 8 hours.

    Morning or Evening

    In a small skillet or sauté pan over medium heat, toast the Sichuan peppercorns, stirring frequently, until fragrant and darkened a shade, about 3 minutes. Let cool, then coarsely grind with a mortar and pestle or spice grinder. Set aside in a small serving bowl.


    Using tongs, transfer the lamb shanks to a large platter. With an immersion blender, puree the sauce in the cooker, season with salt, if needed, then spoon it over and around the lamb. Serve, with the Sichuan peppercorns on the side for sprinkling.

    © 2017 All rights reserved. Published by Abrams Books.

    Wiki User
    September 29, 2011 8:42PM
    2011-09-29 20:42:49

    Lamb shanks. Don’t let them fool you, although they do require a bit of know how to prepare, they are not as scary as they seem. With a little knowledge under your belt you can take lovely lamb shanks and make a gorgeous meal with relatively little effort.

    The shank is the portion of the leg from the knee down to the top of the hoof. Because it is a heavily used muscle, it is considered a tough cut of meat. But no worries, this simply means you will be able to use one of the easiest methods to cook them up.

    All lamb shanks should be about the same size, between 1 and 1 _ pound, and each shank is a single serving. Just remember to buy them bone in for the best flavor and presentation.

    Braising is one of the easiest methods to learn. You simply put all of your ingredients into one large pot with a flavorful liquid and cook in the oven for a couple of hours. This method works great for nearly all tough cuts of meat. The following steps are great place to start with lamb shanks and won’t cost you a lot of money.

    To make traditional braised lamb shanks you will need the following ingredients:

    4 lamb shanks, bone in

    • 4 lamb shanks, bone in
    • 2 tbsp olive oil
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried thyme
    • 2 teaspoons Kosher salt
    • 2 teaspoons black pepper
    • 1 large yellow onion, diced
    • 2 ribs celery, diced
    • 2 large carrots, diced
    • 1 tablespoon minced garlic, about 4 large cloves
    • 2 cups drinkable red wine
    • 1 cup low sodium beef broth
    • 1 cup tomato pasteWater

    You will also need a large 7 quart dutch oven or similar deep oven proof cooking vessel. Set your oven to 350 degrees Fahrenheit. Then, preheat the dutch oven on the stove using medium high heat. Meanwhile, mix up the olive oil, rosemary, thyme, salt, and pepper in a small bowl. Pour this mixture of the lamb shanks and coat each shank evenly. Don’t be afraid to get in there and use your hands!

    Arrange each shank evenly in the bottom on the dutch oven. Cook for 8 minutes and flip them over to cook another 8 minutes until lovely and browned. Once browned, lower the heat to medium low, and remove your shanks from the pot. Set aside covered with foil.

    Now add your onions, celery, carrots and garlic to the pot. Cook, stirring every minute or so, for 7 to 8 minutes. Then add your wine, beef broth, and tomato paste. Cook, stirring often for another 10 minutes. Now it is time to add your lovely lamb back to the pot!

    Arrange the shanks making sure they are evenly spaced on the bottom of the pot. Your cooking liquid should just barely cover the shanks by about an inch. If your shanks still seem to be peeking out from the liquid, go ahead and add a bit of regular tap water until they are covered.

    Cover with the lid and put the whole pot into the oven. Set a timer for 2 hours and relax while the smells of a gorgeous meal waft through the house.

    Braised lamb shanks are great served over mashed potatoes, pasta, or even polenta.

    How to Cook Lamb Shanks

    On chilly evenings when you need something simple and hearty, try Slow Cooker Lamb Shanks in Red Wine. Ideal for supper guests when you’ve been out all day.

    How to Cook Lamb ShanksSlow Cooker Lamb Shanks in Red Wine

    One of the pleasures of cooler weather is having a hearty casserole for dinner and Slow Cooker Lamb Shanks are ideal. The flavoursome, tender meat just falls off the bone and will impress dinner guests or delight your family.

    Serve with mashed potato and peas or broccoli.

    What’s in Slow Cooker Lamb Shanks?

    Lamb Shanks

    The shank is the lower part of the leg, front or back. It’s a relatively cheap cut of meat because it needs a long, slow cook to be at its best.

    Fortunately for us, slow cookers, or crockpots, do that job perfectly while we’re doing something else.

    Onions, Carrots, Celery

    These three vegetables together, chopped very small (or blitzed in a processor) make a classic mirepoix. The usual ratio is twice as much onion as carrot and celery, as used here, although I’ve added some garlic for extra flavour.

    The mirepoix is made by gently frying the vegetables until they are soft and then using them as the basis for the sauce. This way you don’t get too much thin liquid in your dish.

    Chopped Tomatoes

    With canned tomatoes, you get what you pay for. I’ve tried many brands of tomatoes, looking for one that isn’t full of thin liquid. It can be a bit of trial and error to find a good one.

    My current favourite brands of tomatoes are Tarantella and Napolina, which I buy by the dozen as I hate to run out.

    Red Wine

    It doesn’t need to be special wine, but either buy a bottle of basic good plonk or use the end of a bottle that’s open.

    If you have leftover wine you can freeze it in an ice-cube tray or small containers to use in casseroles.


    For preference make your own (e.g. Slow Cooker Chicken/Turkey Stock) or use a good quality ready-made stock or stock concentrate.


    Fresh rosemary and thyme with a bay leaf are best if you have them.

    Use dried if you must – or think about growing a rosemary bush in a pot outside the back door!

    How long do you cook Lamb Shanks?

    8-10 hours on LOW or 6-8 hours on HIGH. Really, the longer you cook Lamb Shanks the better, so this dish is ideal for evenings you will be late home.

    Re-heated Lamb Shanks are even better, so cook as much as your slow cooker will hold and freeze the rest for another day.

    How do you make Slow Cooker Lamb Shanks gluten-free?

    The only ingredient containing gluten is flour, so use a gluten-free flour such as Dove’s Farm Freee Plain Flour which you can buy at most supermarkets

    A few weeks back I shared my recipe for slow cooked lamb shanks with lemon and cinnamon. Have you tried it yet? Today, I’m getting slippery swift ‘n’ efficient and sharing a shank trick that’s fast, versatile and can stretch ingredients further. Oh yes, you’ll be shanking me for this shanky share!

    How to Cook Lamb ShanksPar-slow-braised lamb shanks…recipe below

    So. It works like this. Shanks can be rather large, often 400g each. Which, even when the bone is removed from the equation, I personally think is too much meat in one sitting, for both sustainability and health reasons.

    Also, one often buys shanks in bulk and one might not want to cook up a whopping great casserole with six or eight of the buggers. One might, instead, want to use the meat in different ways. Or one might only have two shanks to one’s name, which you can’t really justify slow cooking for 8 hours in a slow cooker.

    Which is why I’ve played around with this idea:

    par-slow-cooking the shanks first…

    …then splitting up the meat, freezing it and using it in a variety of dishes.

    Yeah, I love the idea, too.

    The recipe below uses three shanks, which can then make 5-6 different meals (recipes below). Here’s how to do it:

    Par-Slow-Braised Lamb Shanks

    • 2-4 lamb shanks
    • 2 tablespoons olive oil
    • salt and black pepper
    • 1/2 cup white wine or you can use red wine or chicken stock (I add a splash of white vinegar if I use the latter, to up the acid a little)

    In a large skillet, heat oil and brown the shanks (which you’ve rubbed in salt and pepper) on all three sides (yes, shanks have three sides). This will take about 20 minutes. Pour off the excess fat, lower the heat and add the liquid. Simmer, covered, for 1½ to 2 hours, turning every 20 minutes or so and adding water – ¼ cup at a time – as required, until the meat is falling of the bone.

    When they’ve cooled, drag the meat off the bone and reserve the liquid.

    • With the meat: divide as required (three shanks should serve 4-5 in the recipes below).
    • With the liquid: let it cool in a jar or bowl in the fridge, skim the fat and store in the fridge or freezer. It should make about 1/2 cup of liquid. Use it for deglazing or for liquid in the various recipes below.
    • With the bones: enjoy as a snack and suck out the marrow and chew the cartilage bits. Both are soooo good for your hair, bones and nails.

    My Slow Cooked Lamb Shanks with Lemon + Cinnamon

    Use the ingredients (omitting the shanks, obviously) listed here. But: instead of the slow cooker, cook the lot in a large casserole dish on the stove. Cook the carrot, onion and celery in some oil over low heat, until tender. Add the rest of the ingredients. Add the lamb shank liquid from above. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes. Add in the shredded meat (from the 2-4 shanks above) at the end.

    Chinese Lamb Shanks

    Mix in a saucepan: 2.5 tablespoons each of soy (or Tamari), garlic (minced), fresh ginger (minced); 1 tablespoon each rice malt syrup (or honey) and five-spice powder, plus the shredded meat and the lamb shank liquid (from above). Bring to a boil, then simmer, cover for 15 minutes. Serve with steamed bok choy.

    Roast Lamb Cheesy Pie

    I invented this dish when I was craving a comfort food Sunday night roast. It’s your classic roast meal…as an easy gratin.

    Lighly steam some 1 1/2 cups chopped cauliflower, 1/1/2 cups pumpkin (slice really finely), one onion (sliced) and 1 cup frozen peas. Spread the shredded meat over a lightly greased baking dish, then layer the vegetables on top and grate some cheddar cheese over the lot. Bake in a 180 C oven for about 15 minutes. Serve with a salad.

    Shepherd’s Pie

    Spread the shredded meat over a lightly greased baking dish, top with some very finely sliced eggplant that you’ve fried and a sprinkle of cumin, then top with mashed potato (great way to use up leftover mash) and dot with several tablespoons of butter. Bake in a 200 C oven for about 15 minutes.

    Lamb Ragu

    Lamb Shank Curry

    Lamb + Quinoa Tabboleh Salad

    This a great one to make for lunch for the week/household.

    Follow my recipe here and toss through the shredded lamb. Add extra lemon juice and olive oil if required.

    Pulled Lamb + Pesto Buns

    Mix the lamb, 1/2 cup pesto (check out my broccoli and cashew or kale pesto recipes in I Quit Sugar), 2 cups spinach or rocket leaves, one Spanish onion (sliced finely) in a bowl. Then add to sandwiches.

    Hopefully these are a good start…feel free to add your own ideas below. And while you’re there…I’m currently taking requests for meals, flavours, ideas you’d like explored here on a Tuesday. Place your requests below!

    How to Cook Lamb Shanks

    • Yield: 2
    • Servings: 2
    • Prep Time: 10m
    • Cook Time: 1:20 h
    • Ready In: 1:30 h
    Slava Bond

    Blogger and food creator. My dream..

    Average Member Rating

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    Nutritional Info

    This information is per serving.

    Oven cooked lamb shanks. Lamb shanks with vegetables and dry red wine cooked in a halogen (turbo) oven. You may also like Baked Apricot Cheesecake, very easy and tasty dessert baked in an oven.

    Are you looking for Turbo (Halogen) Oven Recipes? We have a big collection of them, please check it out-Turbo Oven Recipes

    Oven Cooked Lamb Shanks


    • olive oil for braising
    • 2 lamb shanks
    • 1 leek, roughly chopped
    • 1 celery sticks, roughly chopped
    • 2 carrots, peeled and roughly chopped
    • 2 onions, peeled and roughly chopped
    • 1 whole head of garlic, cloves separated but unpeeled
    • 1½ cups (370 ml) dry red wine
    • 1 pint (600ml) chicken stock


    Step 1

    In a casserole dish heat the olive oil until oil is sizzling. Add the lamb shanks and cook, turning occasionally, until brown. Remove cooked lamb from the casserole, using slotted spoon.

    Step 2

    Add the leek, celery, carrots, onion and garlic. Cook for 10-15 minutes, until soften.

    Step 3

    Top cooked vegetables with lamb shanks. Add the red wine and chicken stock. Bring to a boil

    Step 4

    Transfer casserole dish to the lower grill of turbo oven. Cover with a foil, set turbo oven temperature to 350° F (180° C). Cook for 1 hour.

    How to Cook Lamb Shanks

    Okayyyyyyyyyyy, the last of the major holidays just passed but I didn’t want it to end. Have you ever had an overwhelming need to hang out with your family? For weeks leading up to Thanksgiving and Christmas- I was yearning some quality time with them. I can’t be the only one that this happens to right?Some factors played into that need, I recently started working at a new job and I haven’t been spending much time with my family. So I made slow braised lamb shanks for dinner. If that doesn’t spell I love you in food terms I don’t know what does.

    How to Cook Lamb Shanks

    PSA: Now it is ready to go in the oven and chill for a few hours!

    How to Cook Lamb Shanks

    2nd PSA: After 2 hours this is what you should see! Annnnnnnnnd I won’t even talk about the smell!

    How to Cook Lamb Shanks

    How to Cook Lamb Shanks

    Now back to what I was saying: I never thought adjusting to this job would be this hard. I haven’t really figured out balancing all these new responsibilities with my home life. I was talking with my cousin and she said the “realest” thing ever- It is hard out here in these streets.

    How to Cook Lamb Shanks

    So I guilted my family to come back over for Sunday dinner. We always manage to spend tons of time together during the holiday season but then I kinda go through a withdrawal of sorts. I really really like them. no one can make you laugh like your family. I love em!

    How to Cook Lamb Shanks

    And can I talk about this gravy for a minute? It is as if the carrot, celery, tomato, lamb and ALL those herbs decided to have a part in this pot. Everything blended so well together. I have to confess, I had more than my share of gravy.

    How to Cook Lamb Shanks

    Nom on my friends!

    How to Cook Lamb Shanks

    Minimum fuss with maximum flavor is the best way to describe this slow braised lamb shanks recipe. Tons of herbs add fresh flavor to this recipe.

    • 2 large Lamb Shank (4 small lamb shanks will do as well)
    • 1 large bunch Fresh rosemary approx .75 oz
    • 8 cloves Garlic
    • 2 sticks Cinnamon
    • 1 small bunch Thyme approx 5 sprigs
    • 1 large onion chopped
    • 4 cups Chicken Stock Just enough to slightly cover shanks
    • 3 stalks celery chopped
    • 1 tablespoon smoked paprika
    • 1 teaspoon cumin podwer
    • 3 bay leaves
    • 1/2 teaspoon crushed red pepper flakes optional
    • 1 cup fresh plum tomatoes chopped
    • 1 tablespoon butter
    • 1 tablespoon all-purpose flour
    • 1 tablespoon red wine vinegar
    • 1 large bunch mint and thyme (for gravy)
    • 2 carrots chopped

    Preheat your oven to 400 F.

    Slash the fat side of the lamb all over with a sharp knife. Rub the lamb all over with salt and pepper. Heat a pan with olive oil. Brown all the side of the lamb shanks. Remove from pan.

    Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a cast iron dutch oven( or any oven safe pan). Place the shanks in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.

    Add stock and all the other ingredients in the pot. Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick.

    Note: You might need to add more water or stock as you go.

    Take it out of the oven and allow to rest for 10 – 15 minutes.

    Remove the Lamb Shanks from the pots. Skim off the fat. Pour away most of the fat from the pan, discarding any bits of herbs. Reserve approximately 2 cups of stock. Add 1 Tablespoon butter and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. Allow to reduce and thicken.

    Finely chop the mint and thyme- add it to the sauce. Add the red wine vinegar at the last minute. Serve warm over mashed sweet potatoes.