Slow Cooker Lamb Shanks

I made these last night to impress someone’s tummy and they came out delicious!

I tweeted about how yummy it was, and easy to make, and even posted a photo – so as requested, here is the recipe.

Slow Cooker Lamb Shanks Receipe – serves 4

  • 2 tablespoons olive oil
  • 4 – 6 good quality Lamb Shanks (head to the butcher – not the supermarket!)
  • 8-10 small onions
  • 1 cup Pinot Noir or Burgundy, or other dry red wine
  • 3 tablespoons grainy Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
  • 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
  • 4 large cloves garlic, finely minced
  • 8 button mushrooms – sliced
  • 1 large carrot, diced


*To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used.

In a large skillet over medium-high heat, heat the olive oil.
Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides.
Place the browned lamb shanks in a slow cooker. Add the peeled onions or onion wedges to the slow cooker.

Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.

To the hot skillet, add mushrooms and carrots.
Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks.

Pour the wine mixture into the skillet, scraping up the browned bits with a spatula.
Bring to a simmer; pour over the lamb shanks in the slow cooker.

Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.

All ready for some slow cookin'



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