Rating: 3.18 stars
376 Ratings
  • 5 star values: 49
  • 4 star values: 63
  • 3 star values: 183
  • 2 star values: 69
  • 1 star values: 12

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.

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  • Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.

  • To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

Cook's Notes

Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.

Reviews (1)

376 Ratings
  • 5 star values: 49
  • 4 star values: 63
  • 3 star values: 183
  • 2 star values: 69
  • 1 star values: 12
Rating: Unrated
10/30/2014
This is delicious! Many crockpot recipes are tasteless but not this one! I followed the directions to the "T" , used fresh olives - not jarred or canned and this was wonderful. Paired it with a Rioja, served with a salad and my guests loved it, asked for the recipe.