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Simple Lamb Shanks (Slow Cooker)

This is a wonderful dish that can be made by anyone, it takes very little work as the oven does most of that, so you can concentrate on other things.

I will upload more recipes for Lamb Shanks over time, most more complicated that this simple one.




Lamb Shanks - 4
Large Onion - 1
Carrots - 4
Shallots - 16
Fresh Rosemary - 4 sprigs
Garlic Cloves - 4
Medium Sweet Potato - 1
Chopped Tomatoes - 1 tin
Red Wine - 120ml
Lamb or Rich Beef Pot - 1
Worcestershire Sauce - 1 tsp
Bay Leaves - 2
Boiling Water - 500ml
Cracked Black Pepper - ½ tsp
Paprika - 1 tsp


If using the oven, Preheat to 180°c / GM4. If using your slow cooker go to step 8.
Add all ingredients apart from sweet potato and shallots to a casserole dish, Roasting tin or your slow cooker.
If using the oven, cover dish with foil so the top is as air tight as possible and cook in the middle of the oven for 2.5 hours, remove and check tenderness of the lamb, if tender remove the shanks if not re-cover put back in for 30 more minutes then test again.
Peel and dice 1 medium sweet potato and peel 16 shallots, add to the sauce and simmer for 25 minutes.
Place the shanks back on the liquid and simmer for 10 more, spooning the sauce over the shank as often as possible.
The sauce should have thickened, if not remove the shanks onto the serving plate and boil the sauce to reduce and thicken.
Serve with creamy mash or a nice salad.
SLOW COOKER Place everything in the cooker and cook on high for 4 hours or low for 6.5. Remove shanks from liquid the pour the sauce into a pan or pot and follow above method from step 5.
MAKE UP TO 2 DAYS IN ADVANCE To reheat, place the sauce and shanks in a casserole dish, cover with foil and heat in a preheated oven 180°c GM4 for 45 minutes in total removing the foil for the last 10.
    • John
    • 18th March 2018

    Serving suggestion is mashed potato. For creamed potato, if you don’t want to use butter, use an egg whisked into the spuds instead.

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