Why You’ll Love this Slow Cooker Lamb Shanks Recipe
If you’re looking for a dish that’s both comforting and impressive, you’re going to love this Slow Cooker Lamb Shanks recipe. The aroma wafting through my kitchen while it cooks is simply irresistible.
The lamb becomes so tender that it practically falls off the bone, making every bite a delight. Plus, the rich sauce pairs beautifully with creamy polenta or steamed veggies.
I appreciate how easy it’s to prepare; just toss everything into the slow cooker and let it work its magic. It’s the perfect meal for cozy nights or when I want to impress guests without the fuss.
Ingredients of Slow Cooker Lamb Shanks
When it comes to slow cooking, few things can rival the comfort of Slow Cooker Lamb Shanks. The combination of tender lamb, aromatic vegetables, and rich sauce is simply mouthwatering.
Plus, you only need a handful of ingredients to create this culinary masterpiece. If you’re ready to plunge into a cozy night in, let’s take a look at what you’ll need.
Here’s what you’ll gather for this delicious dish:
- 2 tablespoons olive oil
- 4 lamb shanks (about 1 kg, French trimmed)
- 1/2 cup plain flour (75 grams)
- 2 medium brown onions (300 grams, chopped)
- 2 medium carrots (240 grams, chopped)
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup red wine (250 ml)
- 2 cups beef stock (500 ml, salt-reduced)
- 2 cans (400 grams each) chopped tomatoes
- 2 tablespoons sugar
- 1 bouquet garni (a bundle of fresh herbs like thyme and parsley)
Now, while these ingredients are pretty standard for a hearty lamb shank dish, don’t be afraid to make some adjustments based on what you have at home or your taste preferences.
For example, if you’re not a fan of red wine, you can substitute it with more beef stock, or even a splash of balsamic vinegar for that touch of acidity.
And if you’re feeling adventurous, adding some other veggies like parsnips or celery could give your dish a unique twist.
Just remember, this is your slow cooker adventure, so feel free to let your creativity shine while keeping the foundational ingredients in mind.
Cooking doesn’t have to be a rigid formula; it’s more like a dance—sometimes you step on toes, and that’s okay. Just enjoy the process!
How to Make Slow Cooker Lamb Shanks
Making Slow Cooker Lamb Shanks is like inviting a warm hug into your kitchen—a little bit of time and a few ingredients can turn your home into a cozy haven. So, let’s roll up our sleeves and get started on this culinary adventure.
First, grab 2 tablespoons of olive oil and heat half of it in a large frying pan. While that’s warming up, take your 4 lamb shanks (about 1 kg, French trimmed) and toss them in 1/2 cup of plain flour (that’s 75 grams), seasoned with a good pinch of salt and pepper. Shake off the excess flour, and then brown those lamb shanks in the hot oil. You want them to be golden and delicious on all sides. Once they’re looking good, transfer them to the bowl of your slow cooker.
Now, in that same frying pan, add the remaining tablespoon of olive oil, then toss in 2 medium brown onions (300 grams, chopped), 2 medium carrots (240 grams, chopped), and 4 minced garlic cloves. Sauté these beauties over medium heat for about 2 minutes, just until the onions start to soften and your kitchen begins to smell heavenly.
Next, add 2 tablespoons of tomato paste and give it a stir for another minute—trust me, this step takes the flavor up a notch. Pour in 1 cup of red wine (250 ml), bringing it to a boil, then add 2 cups of beef stock (500 ml, salt-reduced), 2 cans of chopped tomatoes (400 grams each), and 2 tablespoons of sugar. Toss in a bouquet garni—this little bundle of herbs is like a flavor bomb waiting to explode—and bring everything to a boil.
Once it’s bubbling, pour this rich mixture over the lamb in the slow cooker, ensuring the shanks are submerged in that luscious sauce. Cover the slow cooker and let it work its magic on the low setting for about 6 to 8 hours. Honestly, this is the part where you can kick back, relax, and maybe binge-watch a show or two—because who wouldn’t want to wait for tender, fall-off-the-bone lamb?
When the time is up, carefully remove the lamb from the slow cooker and keep it warm. Turn the cooker to high and let the sauce simmer uncovered for about 30 minutes, which helps it thicken slightly. Don’t forget to skim off any fat on the surface; we want this dish to be rich but not overly greasy.
Serve your lamb shanks with the sauce, maybe some instant polenta on the side, and steamed green veggies if you’re feeling virtuous. Enjoy the warmth, the aromas, and the deliciousness.
Slow Cooker Lamb Shanks Substitutions & Variations
While lamb shanks are a delicious choice for slow cooking, there are plenty of substitutions and variations you can explore to suit your taste or dietary needs.
If you prefer beef, try using beef shanks or chuck roast instead. For a lighter option, chicken thighs work beautifully, too.
You can swap red wine for white or even broth for a non-alcoholic version. Feel free to add different vegetables like potatoes or mushrooms for extra flavor.
For herbs, consider rosemary or oregano if you don’t have thyme. Experimenting with these alternatives can lead to delightful new dishes!
What to Serve with Slow Cooker Lamb Shanks
To enhance your meal experience, pairing slow cooker lamb shanks with complementary sides can elevate the dish.
I love serving them with creamy mashed potatoes or instant polenta, as they soak up that rich sauce beautifully.
Steamed green vegetables like broccoli or green beans add a fresh crunch and balance the meal.
For a touch of brightness, a simple arugula salad with lemon vinaigrette works wonders.
If I’m feeling indulgent, I might even add a side of garlic bread to mop up every last drop of sauce.
These pairings truly make the lamb shanks shine on my dinner table.
Additional Tips & Notes
When preparing slow cooker lamb shanks, I find that a few extra tips can make a significant difference in the final dish. First, don’t skip browning the meat; it adds depth of flavor.
Also, feel free to experiment with herbs; rosemary and thyme work beautifully. I always taste the sauce before serving, adjusting seasoning as needed.
If you want a thicker sauce, let it cook uncovered for a bit. Additionally, I recommend serving with creamy polenta or mashed potatoes.
Finally, remember that slow cooker temperatures can vary, so keep an eye on your dish to guarantee it cooks perfectly.