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–+ servings
Slow Cooker Lamb

Slow Cooker Lamb

Tender and flavorful Slow Cooker Lamb is perfect for cozy dinners. Easy to prepare with rich aromas, it’s a comforting dish that feels like home.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 lamb shanks
  • 1 tablespoon all-purpose flour divided
  • 3 tablespoons vegetable oil divided
  • 1 large onion finely chopped
  • 3 medium carrots peeled and cut diagonally into large chunks
  • 3 stalks celery chopped into small pieces
  • 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 freshly ground black pepper
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 4 bay leaves
  • 2 tablespoons cornstarch
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar optional, depending on wine acidity

Equipment

  • Large skillet
  • Wooden spoon
  • Sharp knife
  • Slow cooker
  • Measuring spoons
  • Slotted spoon

Method
 

  1. Season the lamb shanks with flour, salt, and pepper and set aside.
  2. Sear the lamb shanks in a skillet with oil for about 10 minutes until browned.
  3. Chop the onion, garlic, carrots, and celery into uniform pieces.
  4. Sauté the chopped vegetables in the skillet with remaining oil for 3 minutes.
  5. Add tomato paste and remaining flour, mixing well to coat the vegetables.
  6. Deglaze the skillet with red wine, scraping the bottom, and then add broth and seasonings.
  7. Pour the mixture over the lamb shanks in the slow cooker.
  8. Cover and cook on high for 4 hours or low for 8 hours.
  9. Check for doneness; if not fork-tender, cook for another 30 minutes.
  10. Remove lamb and thicken the sauce with a cornstarch slurry in a skillet.
  11. Adjust seasoning and serve the sauce over the lamb.

Nutrition

Calories: 300kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For a gluten-free option, use cornstarch instead of flour. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months. Serve with mashed potatoes or polenta to soak up the delicious sauce. For added flavor, marinate the lamb overnight in olive oil, garlic, and herbs before cooking.
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