Slow Cooker Mongolian Lamb Shanks

Prep Time
Cook Time
4h 45m
Ready In

"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 recipe yields 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 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.

Tips & Variations

No special items needed.