Few things say comfort food quite like slow cooker lamb shanks. And this recipe delivers lamb shanks that are so tender they fall away from the bone at the touch of a fork. This slow cooker version is everything you want from a proper, hearty dinner. It is so rich, deeply savoury and almost effortless to make. The slow cooker does all the hard work, gently braising the lamb until it becomes meltingly soft and infused with flavour from herbs, garlic and onion.
This is the kind of recipe that feels a little bit special, yet is perfect for busy days when you still want something wholesome and satisfying on the table. Once everything is in the slow cooker, you can leave it to bubble away while you get on with your day, returning hours later to a kitchen filled with the most incredible aroma.
Served with buttery mashed potatoes, plenty of rich gravy and a side of garlicky kale for freshness, this dish is a true crowd-pleaser. It is ideal for a relaxed Sunday dinner, entertaining guests without stress, or batch-cooking ahead for cosy weeknight meals. Comforting, classic and incredibly forgiving, these slow cooker lamb shanks are proof that slow food doesn’t have to mean hard work.
PREP 5 minutes
COOK 6 to 7 hours on low or 4 to 5 hours on high
SERVES 2 people
KIT you will need a slow cooker.
Ingredients for Slow Cooker Lamb Shanks
For the lamb shanks:
2 lamb shanks, fresh or frozen
1 tbsp of olive oil
1 tsp of salt
½ tsp of black pepper
1 tsp of dried rosemary
1 tsp of dried thyme
2 garlic cloves, peeled and crushed
1 small onion, peeled and sliced
300ml of beef or lamb stock
To serve:
Mashed potatoes, store bought or home made
Gravy (from the cooking juices or using gravy granules)
Kale, washed and chopped
1 tsp of olive oil
1 garlic clove, peeled and finely chopped
Method
So start by seasoning the lamb shanks. Rub them all over with the olive oil, salt, black pepper, dried rosemary, dried thyme and crushed garlic, making sure the seasoning is evenly distributed. This step builds the base flavour and is worth taking a minute to do properly.
Place the sliced onion into the base of the slow cooker to create a bed for the lamb. Sit the lamb shanks on top of the onion, then pour over the stock. The liquid should come partway up the shanks but not fully cover them; this allows the meat to braise rather than boil.
Put the lid on the slow cooker and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours, until the lamb is beautifully tender and easily pulls away from the bone. During cooking, the collagen in the shanks breaks down, creating a rich, silky sauce.
Once cooked, carefully lift the lamb shanks out and keep warm. Skim any excess fat from the cooking liquid, then use the juices to make gravy, either by thickening in a pan or combining with gravy granules.
While the lamb rests, prepare your sides. Make mashed potatoes as you like them, I like mine with extra butter and cream. For the kale, heat the olive oil in a pan, add the garlic and cook briefly, then toss in the kale and cook for 2 or 3 minutes until just wilted.
Serve the lamb shanks on a bed of creamy mashed potato, spoon over plenty of gravy and finish with the garlicky kale on the side.
Tips for Slow Cooker Lamb Shanks
If you have time, browning the lamb shanks in a hot pan before adding them to the slow cooker will add extra depth of flavour. This step is not essential, but it does enhance the final dish, especially if you are serving it for guests.
For a richer sauce, add a tablespoon of tomato purée, a splash of red wine or a teaspoon of Worcestershire sauce to the stock before cooking. These small additions boost the savoury notes without overpowering the lamb.
Don’t worry if your lamb shanks vary in size as slow cookers are very forgiving. Larger shanks may need the full cooking time, while smaller ones can be checked slightly earlier.
This recipe is perfect for batch cooking. The lamb shanks reheat beautifully and taste even better the next day. Store any leftovers in the fridge for up to three days, or freeze the lamb in its sauce for up to three months.
If you are short on time at the end, instant mash or microwaved potatoes work well, making this an even more practical midweek option.
If you are not a big fan of kale, swap it for cabbage, green beans or tenderstem broccoli. The key is to use something green and fresh to balance the richness of the lamb and gravy.
Finally, always let the lamb rest for a few minutes before serving. This helps keep it juicy and allows the flavours to settle, giving you the best possible result every time.
Similar recipes
If you are enjoying the tender, flavour-packed Slow Cooker lamb shanks, you will love these other slow cooker recipes from the site. They’re all about effortless prep and rich, comforting flavours that make dinner a breeze.
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These recipes are perfect if you want the slow cooker to do all the heavy lifting while you enjoy warm, satisfying meals with minimal effort. Great for batch cooking, family dinners, or cosy nights in.
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