Braised Lamb Shanks (Slow Cooker)

Prep Time
Cook Time
12h 5m
Ready In

"Recipe source: Slow Cooker Cooking by Lora Brody"

Original recipe yields 6 servings


  • Serving Size: 1 (538.7 g)
  • Calories 566.9
  • Total Fat - 17.6 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 241.9 mg
  • Sodium - 1091.6 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 4.4 g
  • Protein - 80.6 g
  • Calcium - 100.4 mg
  • Iron - 7.9 mg
  • Vitamin C - 31.3 mg
  • Thiamin - 0.6 mg

Step 1

In a small cup or bowl mix together the first 4 ingredients (wine - pepper) and pour into slow cooker. Layer the shanks on top and then scatter the remaining ingredients (garlic - rosemary) over the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce setting to LOW and cook for an additional 6 hours.

Step 2

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper if needed. Pour juices over the shanks and serve.

Tips & Variations

No special items needed.


I had 3 large hind lamb shanks with a total weight of 1.5 kilograms (just over 3lb) and meant to print out a 3 serve recipe but printed out for 6 and that is what I made. I subbed white wine for the red as I had no red on hand and made as directed but only allowing 8 hours for cooking as my shanks fitted snugly in one layer in my crock pot by 6 1/2 hours they were well cooked and falling of the bone and were so delicious, very happy with my mistake of making a full recipe and the DS and I hand all that luscious sauce between us, thank you ellie made for Billboard Recipe Tag Game.

review by:
(2 Dec 2015)