BEST Braised Lamb Shanks (Slow Cooker)
Equipment
- 1 large pan
- 1 whisk
- 1 tongs
Ingredients
- 4 lamb shanks trimmed of excess fat (4 to 6 lamb shanks depending on their size)
- 2 tablespoons olive oil divided
- 1 large white onion diced
- 2 large carrots peeled and sliced ½-inch thick (if on a keto diet, replace with celery)
- 6 cloves garlic minced
- Coarse salt and freshly ground pepper
- 1 ½ cups red wine like Carbenet aunignon, Merlot, or Pinot Noir
- 3 tablespoons cornstarch or xanthan gum or 6 tablespoon flour (Xanthan gum is the best thickener for a low carb diet and cornstarch makes a great gluten-free thickener).
- 2 cups beef stock or broth
- 14 oz tomato sauce
- 2 tablespoons tomato paste
- 2 beef bouillon cubes crushed
- 1 teaspoon fresh rosemary finely chopped
- 2 bay leaves
- 2 tablespoons fresh parsley finely chopped
Instructions
- Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with paper towel.
- Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan!
- Cook: Transfer them to a 6-quart slow cooker bowl.Add in the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine. Reserve!
- Make the sauce: In the same pan that you seared the shanks, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Then add 1 tablespoon of cornstarch or xanthan gum (or 2 tablespoon flour) slowly, whisking constantly, until no lumps are found. Let it reduce and thicken slightly, then pour it into the slow cooker along with the beef stock, tomato sauce, tomato paste, bullion, rosemary, and bay leaves.
- Mix well to combine the ingredients. Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall apart tender.
- Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
- Thicken the sauce: Transfer the sauce to the pan that you seared the shanks and turn on the heat to medium-low. In a small bowl, whisk 2 tablespoons of cornstarch or xanthan gum (or 4 tablespoon of flour) with ¼ cup of the sauce from the pan until completely dissolved.
- Pour the mixture into the pan, whisking quickly until completely smooth. The sauce must simmer for 4-5 minutes, or until thickened to desired consistency.
- Serve: Garnish with chopped parley and serve over mashed potatoes/cauliflower and a side of steamed peas.
Recipe Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat braised lamb shanks gently, covered, in the microwave on 50% power, turning midway through reheating.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.