Slow Cooker Mongolian Lamb Shanks

Prep Time
Cook Time
4h 45m
Ready In

Recipe: #37340

August 14, 2021

"From one of our national supermarkets. I have since made this as one serve and the lamb shanks (rear hind shank) weighed in at just over 500 grams and took just on the 6 hours to cook on low but it was definitely fall of the bone you could cut it with a fork would have made a great ragu if you wished to take it down another path."

Original is 4 servings


  • Serving Size: 1 (538.4 g)
  • Calories 1285.8
  • Total Fat - 92.3 g
  • Saturated Fat - 38.7 g
  • Cholesterol - 274 mg
  • Sodium - 298.3 mg
  • Total Carbohydrate - 48 g
  • Dietary Fiber - 3.2 g
  • Sugars - 34.1 g
  • Protein - 64.5 g
  • Calcium - 104.2 mg
  • Iron - 6.8 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Place the lamb and cornflour in a large bowl and toss to combine.

Step 2

Heat the oil in a large frying pan over high heat and cook the lamb, turning occasionally, for 5 mins or until brown all over and transfer to a slow cooker.

Step 3

Add onion, carrot, garlic, ginger, soy sauce, sugar, sriracha or chilli sauce, if using, and 1/2 cup (125ml) water to the slow cooker and season and cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.

Step 4

Meanwhile, place the spring onion in a small bowl of iced water and set aside for 10 mins to curl.

Step 5

Divide the rice evenly among serving bowls and top with the lamb mixture and choy sum and sprinkle with the spring onion, chilli, if using, and coriander.


No special items needed.

0 Reviews

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