Slow-Cooked Garlic Lamb Shanks
Prep-ahead, family-friendly comfort food. Fall-apart tender and full of flavour.
Serves: 4–6
Prep time: 10 minutes
Cook time: 6–8 hours
Method: Slow Cooker or Dutch Oven
Ingredients
4–6 lamb shanks (depending on family size)
Salt and pepper, to season
2 tbsp olive oil
1 large onion, sliced
1–2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, peeled and smashed
¼ tbsp tomato paste
1 cup red wine (or substitute beef broth)
1½ cups beef stock
2 sprigs rosemary
3 sprigs thyme
2 bay leaves
Method
Lightly season the lamb shanks with salt and pepper. Place them into your slow cooker or Dutch oven.
Add the onion, carrot, celery, and garlic, then spoon in the tomato paste.
Pour over the red wine and beef stock. Add rosemary, thyme, and bay leaves.
Cook on high for 6 hours or low for 8 hours in a slow cooker.
For Dutch oven: bake at 160°C (320°F) covered for 3.5–4 hours, or simmer gently on the stovetop.Remove herbs and bay leaves before serving. Optional: thicken the sauce slightly on the stovetop if desired. Serve with mashed potato, polenta, or crusty bread.
Tips, Tricks & Notes
Use What You’ve Got: Dried rosemary and thyme work if you don’t have fresh. Use 1 tsp of each.
Wine or No Wine? Sub with extra beef stock. A splash of balsamic vinegar or Worcestershire sauce can add depth.
Garden-to-Table Touch: Use homegrown carrots, garlic, or herbs. Round French carrots are especially sweet when slow cooked.
Dutch Oven Notes: Searing the lamb first adds extra flavour but is optional.
Prep-Ahead Friendly: Prep in the morning or the night before and store in the fridge, then cook when ready.
What to Serve It With: Great with mashed potato, polenta, rice, couscous, crusty bread, or steamed greens.
Toddler-Approved: Meat is soft enough for toddlers. Shred and mix with mash or rice.
enjoy xx