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–+ servings
Slow Cooker Lamb

Slow Cooker Lamb

Warm your heart with Slow Cooker Lamb, a comforting dish perfect for family dinners or cozy gatherings. Easy to make and packed with rich flavors.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 8 hours 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 shanks lamb
  • 1 tablespoon all-purpose flour divided
  • 3 tablespoons vegetable oil divided
  • 1 large onion finely chopped
  • 3 medium carrots peeled and cut diagonally
  • 3 stalks celery chopped
  • 5 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine optional, substitute with more broth if needed
  • 2 cups lamb, beef, or chicken broth
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 4 leaves bay leaves
  • 2 tablespoons cornstarch
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar optional, depending on wine acidity

Equipment

  • Large Skillet
  • Slotted Spoon
  • Wooden Spoon or Spatula
  • Slow Cooker

Method
 

  1. Season the lamb shanks with flour, salt, and pepper.
  2. Heat oil in a skillet and brown the shanks on all sides for about 10 minutes.
  3. While browning, chop the onion, garlic, carrots, and celery.
  4. Sauté the veggies in the remaining oil for about three minutes, then mix in the tomato paste and leftover flour.
  5. Add red wine, then broth, salt, pepper, rosemary, thyme, and bay leaves into the skillet.
  6. Pour the mixture over the lamb shanks in the slow cooker.
  7. Cover and cook on high for 4 hours or low for 8 hours.
  8. Check for doneness; the meat should pull easily from the bone.
  9. Remove shanks and thicken the sauce with cornstarch mixed with cold water.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 680IUVitamin C: 7mgCalcium: 50mgIron: 3mg

Notes

For extra richness, deglaze the skillet with red wine after browning the meat.
Store leftovers in an airtight container for up to three days or freeze for longer storage, ensuring to label with the date.
This dish is great for meal prep; just reheat gently for best flavor and texture. Enjoy with mashed potatoes or polenta!
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