Description
This Crock Pot Tender Braised Lamb Shank recipe offers a deliciously slow-cooked Greek-style main course. Featuring tender lamb shanks braised with aromatic spices, fresh herbs, vegetables, and simmered in a rich tomato and red wine sauce, it yields melt-in-your-mouth meat perfect for serving over mashed potatoes, orzo, rice, or couscous. The recipe balances deep flavors with a simple slow-cooker technique, ideal for an impressive, hands-off dinner.
Ingredients
For the Lamb
- 4 large lamb shanks or 6 smaller ones
- 2 tbsp extra virgin olive oil, plus more as needed
- 1 ½ tsp Kosher salt or Maldon sea salt flakes
- 1 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp allspice
Vegetables & Aromatics
- 4 large shallots, peeled and sliced
- 2 celery stalks, finely diced
- 5 carrots, peeled and cut into chunky pieces
- 5 cloves garlic, sliced or minced
Liquids & Seasonings
- 14 oz (400g) can peeled plum tomatoes, roughly chopped
- 1 tbsp tomato paste (optional)
- 1 tbsp Worcestershire sauce
- ½ cup (125ml) red wine, Cabernet Sauvignon or Merlot
- 1 cup (250ml) beef broth or chicken broth
Herbs & Spices
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 cinnamon stick
To Serve
- 3 tbsp chopped parsley
- Red pepper flakes, to taste
Instructions
- Prepare the Lamb: Remove the lamb shanks from the refrigerator 30 minutes before cooking to bring them to room temperature. If the shanks have a thin white membrane (silver skin), carefully loosen it with a knife and peel or slice it off along the grain close to the meat to ensure tenderness.
- Season the Lamb: Drizzle lamb shanks with olive oil and season liberally on all sides with salt, pepper, paprika, cumin, and allspice, pressing the spices into the meat for full flavor coverage.
- Brown the Lamb: Heat olive oil in a large skillet or use the searing function of your slow cooker if available. Brown the lamb shanks in batches until all sides develop a rich golden crust. Remove the browned lamb to a plate and set aside.
- Sauté Vegetables: Deglaze the skillet or slow cooker with a splash of red wine, scraping up the flavorful browned bits (fond) with a wooden spoon. Add a bit more olive oil if needed, then sauté the shallots, celery, carrots, and garlic for 5 to 7 minutes until softened and fragrant, stirring frequently.
- Add Liquids and Herbs: Stir in the peeled plum tomatoes, tomato paste (if using), Worcestershire sauce, broth, remaining red wine, fresh thyme, rosemary, bay leaves, and the cinnamon stick, mixing to combine the sauce.
- Slow Cook the Lamb: Submerge the lamb shanks as much as possible into the sauce in the crock pot. Cover and cook on LOW for 8 to 10 hours or on HIGH for 6 to 8 hours, until the lamb is tender and easily pierced with a knife.
- Finish the Sauce: Carefully remove the lamb and most of the carrots using a slotted spoon—handle gently as the meat will be very tender. Discard the bay leaves, cinnamon stick, and herb stems. Optionally, use an immersion blender to partially blend the sauce to your preferred consistency.
- Adjust Seasoning and Serve: Taste the sauce and add salt and pepper as needed. Serve the lamb shanks and carrots over mashed potatoes, orzo, rice, or couscous, spooning plenty of the rich sauce on top. Garnish with chopped parsley and red pepper flakes to add freshness and heat, then serve immediately.
Notes
- If you prefer oven cooking, brown the lamb and sauté the vegetables in a large Dutch oven. Add the remaining ingredients using 3 cups of broth. Cover with a tight-fitting lid and bake at 350°F (180°C) for 2 ½ to 3 hours until the lamb is tender.
- To thicken the sauce if desired, mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry, then stir it into the simmering sauce and heat through.
- Prep Time: 15 minutes
- Cook Time: 8 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
