Slow Cooked Lamb Shanks

Normally when I make a weeknight supper, I try and do something that I can pull together in 30 mins.  It means I can then walk home/go to the gym etc and we don’t end up eating too late.  This morning, however, I had some extra time on my hands.  I decided to prep something and throw it in the slow cooker for a bit more of a special dinner tonight.  Lamb Shanks were what Dan requested (it’s always Lamb Shanks or Steaks if I let him choose!) so I set about getting them ready.  I love my slow cooker – you can throw everything in over the morning and forget about it until dinner time! And these Slow Cooked Lamb Shanks make the house smell amazing all day.  I guarantee your mouth will be watering well before it’s time to eat!

To start with, peel and slice up two of the cloves of garlic and tear two of the rosemary springs into smaller pieces. Next, cut little slits all over the lamb shanks and stuff each one with a slice of chopped garlic and a bit of fresh rosemary.  Just push it under the skin and it helps to infuse the flavours while the lamb shanks are cooking.

Then, heat the oil in a frying pan and brown the shanks to get a bit of a crust and some colour on them. Next, you need to prepare the veggies.  Peel and slice up the carrots, onion and garlic.   Add them to the slow cooker along with the lamb shanks.  Finally, add the rosemary, bay leaves, beef stock and wine.  Season well with salt and pepper and turn the slow cooker on to medium or high.  Then just leave it to do its thing while you go about the rest of your day.

8 hours later I was back home from work and ready to finish off the meal. I’d decided on Honey Roasted Carrots, Cauliflower Mash and some green vegetables.  Roasted Vegetables or Cauliflower Cheese would go amazingly well with this dish too!

Once everything was ready, I pulled the Slow Cooked Lamb Shanks out carefully (keeping them warm in the oven until ready to eat).  I put the cooking juice into a saucepan on the stove-top to boil and reduce down to make a gravy.

The lamb was amazing, I could barely get it onto the plate in one piece as it was so close to falling off the bone.  It was so tender and I loved every bite.  The rosemary and garlic really came through in both the lamb and the gravy and it was absolutely delicious!  It felt like such a special meal, so decadent for a weeknight supper but it had been so easy to make!  I know it’s going to be one that’s requested more often now!

Slow Cooked Lamb Shanks

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 16 hours hrs 15 minutes mins

Course Main Dish

Cuisine British, Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Primal, Refined Sugar-Free, SCD

Servings 4 people

Ingredients

  

• 4 lamb shanks
• 4 cloves garlic
• 4 sprigs fresh rosemary
• 2 bay leaves
• 1 tbsp olive oil
• 4 carrots
• 2 onions
• 500 ml beef stock
• 250 ml red wine
• salt and pepper

Instructions

 

• Slice up two cloves of garlic and tear two of the rosemary springs into smaller pieces.
• Cut little slits all over the Lamb Shanks and stuff each one with a slice of chopped garlic and some rosemary.
• Heat the oil in a frying pan and brown the shanks to give them some colour. Set to one side.
• Peel and slice up the carrots, onion and remaining garlic cloves. 
• Add them to the slow cooker along with the lamb shanks, rosemary, stock, wine and bay leaves.
• Season well with salt on pepper.
• Place the lid on the slow cooker and set to medium for as long as you have - preferably all day. I left mine cooking for over 8 hours.
• Remove the Lamb Shanks carefully from the slow cooker and serve with the juices and some vegetables.

Allergy & Dietary Information for Slow Cooked Lamb Shanks

This recipe is Grainfree, Glutenfree, Dairyfree & Refined-Sugarfree.  It’s also suitable for SCD, Paleo & Low Carb Diets.

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