Lamb Shank is a beautiful part of the lamb and absolutely perfect for slow cooking!
This lamb shank recipe is a hug on a plate, packed with garlic, onions, mushrooms and herbs, simple yet absolutely delicious!
Ingredients (4 Servings)
- 4 lamb shanks (rinsed and patted dry)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rapeseed oil
- 1 large onion sliced and separated into rings
- 10 garlic cloves crushed
- 3 carrots, peeled and sliced
- 2 spring onions, sliced
- 250g mushrooms
- 1/2 cup red wine
- 1/2 cup natural beef broth
- 1 can chopped peeled tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 sprigs fresh thyme
- a couple of cloves
- 1 teaspoon ground allspice
- 1 bay leaf (broken in half)
- 1 teaspoon pink salt
- Freshly ground black pepper
- Fresh parsley to serve
- Spread sliced and separated onion rings on the bottom of the slow cooker, top them with the sliced carrots.
- Rub lamb shanks with Worcestershire sauce salt and pepper.
- Heat a heavy skillet over medium-high heat. Add rapeseed oil and brown the lamb shanks.
- Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions. Top it up with the garlic and mushrooms.
- In a medium bowl, combine the red wine, beef broth, tomatoes, herbs, clove, allspice and bay and pour the mixture over the lamb shanks.
- Cook on low for 6 to 8 hours or until tender. Add the spring onions, taste and adjust seasoning if necessary.
- Serve with potatoes, pasta or rice, with all the juices, vegetables and the fresh parsley as garnish.
You can make this a day ahead of time and refrigerate.
This way you can easily scrape off the excess fat from the gravy before reheating and serving. And you can also freeze it for a lazy wintery Sunday.
We really hope you are enjoying our Winter Series as much as we do, please share your photos and let us know what you would like us to cook next in the comments below!
If you missed any of our recipes or want to see more, check our Family Recipes page!