These garlic rosemary lamb shanks simmer in a slow cooker with beef stock, red wine and onions until they are so meltingly tender that you won’t need a knife! Carrots and potatoes cooked with the shanks round out the meal.
Years ago, I was watching a Nigella Lawson program where she was roasting a lamb shank for one. That’s a cut I had never bought but, like everything she does, Nigella made it look so easy.
I promptly forgot about it until I found a large shank (big enough for two) in my local grocery store and I made my purchase. Just like Nigella said, it roasted beautifully! You can see that recipe here. (It’s one I posted in my first six months of blogging before I learned a little more about photography. I leave those posts up because it’s part of the journey and, honestly, pretty photos or not, the food is delicious.)
Ever since, I almost always have a couple of lamb shanks in the freezer, just in case. On cold and windy days, slow cooker garlic rosemary lamb shanks with potatoes and carrots are a warming hearty meal.
Garlic Rosemary Lamb Shanks
Sometimes I remove the lamb, carrots and potatoes and thicken the broth to make gravy and sometimes I serve it au jus, not thickened. I’ve included the instructions for making gravy but either way, this is a delicious meal. The longer you can leave the lamb to marinate, up to 24 hours, the better. This feeds two generously, with leftovers.
Ingredients
2 lamb shanks
Fine sea salt
Freshly ground black pepper
Leaves from 2-3 sprigs rosemary, plus a little extra for garnish, if desired
2 cloves garlic
2 tablespoons cider vinegar
2 tablespoon olive oil, plus extra for slow cooker
2 medium onions, peeled and sliced
1 3/4 cup or 414ml beef stock
1 cup or 240ml dry red wine
2 medium carrots, peeled and cut in chunks
2 medium potatoes, peeled and cut in chunks
To thicken the gravy:
3 tablespoons cornstarch
3 tablespoons cold water
Method
Score the lamb shanks with a sharp knife then season the shanks with salt and pepper all over, rubbing it in with your clean hands.
Mince the garlic and rosemary leaves, discarding the stems. Sprinkle on the garlic and rosemary, massaging them in as well.
Place both lamb shanks is a Ziploc bag, then pour the cider vinegar and olive oil over them. Seal the bag, pressing out as much air as possible. Chill for up to 24 hours.
When you think about it, give the lamb bag a massage ot two and turn it over during the marinating time.
Drizzle olive oil to coat the bottom of the slow cooker, then line it with the onion slices.
Add in your lamb shanks and any marinade from the bag, along with the beef stock and red wine.
Cook on high for 2 hours then switch to low for 2 hours or until the meat is tender.
When the lamb has one more hour, add in the carrots and potatoes, tucking them as much as possible in the cooking liquid.
When the time is up, check the lamb with a fork. If it goes in really easily, the lamb is tender. If not, set your timer for another 30 minutes or so.
When the lamb shanks are done, remove them along with the carrots and potatoes from the slow cooker and cover all to keep warm.
Switch the slow cooker to high again.
Mix the cornstarch into the cold water then add the mixture to the slow cooker, stirring well. Cook until thickened slightly. The result is a lovely rich onion gravy.
Serve the lamb, carrots and potatoes with the savory gravy, garnished with a little chopped rosemary, if desired.
Enjoy!
It’s Sunday FunDay and our theme today is Crocktober, aka recipes made in a slow cooker or cooked long and slow in an oven or on stovetop. Many thanks to our host Wendy of A Day in the Life on the Farm and Camilla of Culinary Cam.
- Braised Beef Cheeks over Garlic Gnocchi by Culinary Cam
- Crockpot Orange Chicken by Amy's Cooking Adventures
- Garlic Rosemary Lamb Shanks by Food Lust People Love
- Keto Masala Beef Steaks by Sneha's Recipe
- Leftover Kabob Fajitas by A Day in the Life on the Farm
- Peppered Short Ribs by Sid's Sea Palm Cooking
- Slow Cooker Cinnamon Apple Oats by Our Good Life
- Slow Cooker Chili con Carne by Palatable Pastime
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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