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Slow Cooked Lamb Shanks

Melt-in-Your Mouth Slow Cooked Lamb Shanks for Cozy Nights

This Slow Cooked Lamb Shanks recipe transforms tough meat into a tender, flavorful dish perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 shanks
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces Lamb Shanks Tough cut that becomes tender through slow cooking
  • 2 tablespoons Olive Oil Can substitute with neutral oil
  • 1 large Onion Caramelizes for sweetness; can substitute with shallots
  • 2 medium Carrots Adds sweetness and color; can substitute with parsnips
  • 2 stalks Celery Provides aromatic depth; optional
  • 4 cloves Garlic Fresh preferred; use garlic powder if needed
  • 2 tablespoons Tomato Paste Can substitute with ketchup
  • 1 cup Dry Red Wine Choose quality wine; can replace with beef broth
  • 2 cups Beef Broth Can use chicken broth as a substitute
  • 2 sprigs Fresh Rosemary Adds herby notes; can use dried
  • 2 sprigs Fresh Thyme Adds herby notes; can use dried
  • 2 leaves Bay Leaves Highly recommended for aroma
  • 1 teaspoon Dried Oregano Optional but enhances flavor
  • to taste Salt Essential seasoning; adjust to taste
  • to taste Black Pepper Essential seasoning; adjust to taste
  • 1 tablespoon Cornstarch Optional for thickening; can omit
  • 2 tablespoons Cold Water Optional for thickening; can omit
  • to taste Fresh Parsley For garnish

Equipment

  • Slow Cooker
  • large skillet

Method
 

  1. Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the lamb shanks for about 3–4 minutes on each side.
  3. Add chopped onions, carrots, and celery to the skillet. Cook for 5–7 minutes until the onions are translucent. Stir in minced garlic and tomato paste, cooking for an additional 1–2 minutes.
  4. Pour in the dry red wine, scraping up any fond from the skillet. Let it simmer for 3–4 minutes to reduce slightly.
  5. Transfer the vegetable mixture to a slow cooker, add beef broth, fresh rosemary, thyme, bay leaves, and dried oregano, then nestle in the lamb shanks.
  6. Cover the slow cooker and cook on low for 7–8 hours or on high for 3–4 hours until tender.
  7. If desired, thicken the sauce by mixing cornstarch with cold water and stirring it into the sauce, cooking for an additional 10–15 minutes.
  8. Serve the lamb shanks hot with fresh parsley as garnish.

Nutrition

Serving: 1shankCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Quality ingredients and proper seasoning are key to achieving the best flavor. Store leftovers properly for future enjoyment.

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