Ultimate Crock Pot Lamb Shanks are weekend comfort food with almost no babysitting. The shanks sear to deep golden brown, then braise low and slow with garlic, ginger, chili flakes, fresh herbs, and lemon zest until the meat slips right off the bone. Spoon the fragrant broth over the top and dinner feels far more involved than it was.
There’s something magical about a slow cooker meal, especially when it involves fall-off-the-bone tender lamb shanks. Imagine your home filled with the incredible aroma of rich beef broth, fragrant herbs, and a gentle kick of spice. This recipe transforms simple ingredients into a deeply flavorful, comforting dish that tastes like it took all day to make—but your crock pot does all the work! It’s the perfect elegant yet effortless meal for a chilly evening or a special Sunday dinner.
Ingredients
• 2 medium lamb shanks
• 1/4 cup (60 ml) coconut oil
• 1/4 cup (approx. 40g / 1.41 oz) onion, finely chopped
• 3 garlic cloves, crushed
• 4 cups (950 ml) beef broth
• 1.5 tablespoon (approx. 10g / 0.35 oz) black pepper
• 1 teaspoon (6g / 0.21 oz) salt
• 2 teaspoons (4g / 0.14 oz) ground ginger
• 1 teaspoon (2g / 0.07 oz) red chili flakes
• 2.5 tablespoons (approx. 10g / 0.35 oz) fresh basil leaves, finely chopped
• 1 tablespoon (2g / 0.07 oz) fresh oregano leaves
• 2 teaspoons (2g / 0.07 oz) fresh thyme leaves
• Zest of 1 lemon
Instructions
1. Directions
2. In a large skillet over medium-high heat, melt the coconut oil. Sear the lamb shanks on all sides until deeply golden brown, then transfer them to your slow cooker.Reduce the heat to medium. In the same skillet, sauté the chopped onion, crushed garlic, and ground ginger for 2-3 minutes until fragrant and softened.Stir in the salt, black pepper, red chili flakes, oregano, and thyme, cooking for another 30 seconds to toast the spices and release their aroma.Pour the spice and onion mixture over the lamb shanks in the slow cooker. Add the beef broth, chopped basil, and lemon zest.Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lamb is completely tender and easily pulls away from the bone.Serve the lamb shanks warm, spooning the delicious broth from the slow cooker over the top.
Nutritional Information
• Servings: 2 to 3
• Approximate values per serving
• Calories: 465
• Total Fat: 24 g
• Saturated Fat: 17.3 g
• Total Carbs: 8 g (0.28 oz)
• Dietary Fiber: 1 g
• Protein: 39.2 g
Pro Tips
• Don’t skip the sear! Browning the lamb shanks before slow cooking creates a deep, caramelized flavor base that you can’t get from just braising.
• After sautéing the aromatics, pour a splash of the beef broth into the hot skillet and scrape up any browned bits from the bottom. Pour this flavorful liquid into the slow cooker to add even more depth to your sauce.
• For a thicker, gravy-like sauce, remove the shanks once cooked. Whisk 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water, then stir it into the broth in the slow cooker. Let it cook on high for 15-20 minutes until thickened.
• Serve these rich lamb shanks over creamy mashed potatoes, soft polenta, or couscous to soak up every last drop of the incredible broth.
FAQ
Q: Do I have to sear the lamb shanks before slow cooking
A: Yes, searing is a crucial step. Browning the lamb shanks in a skillet before slow cooking creates a deep, caramelized flavor base that you won’t get from just braising alone.
Q: How do I know when the lamb shanks are done
A: The lamb shanks are ready when the meat is completely tender and easily pulls away from the bone. This will take approximately 3-4 hours on high or 6-8 hours on the low setting.
Q: What can I serve with these lamb shanks
A: This dish pairs wonderfully with creamy mashed potatoes, soft polenta, or couscous. These are perfect for soaking up all of the rich, flavorful broth from the slow cooker.
Q: How can I make the sauce thicker
A: For a thicker, gravy-like sauce, remove the cooked shanks from the slow cooker. Make a slurry by whisking 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water, then stir it into the broth. Cook on high for 15-20 minutes until the sauce has thickened.
Pro Tips
- Do not skip the sear. Browning the lamb shanks before slow cooking creates a deep, caramelized flavor base that braising alone cannot produce.
- Toast the salt, pepper, ginger, chili flakes, oregano, and thyme in the skillet for 30 seconds after the aromatics – it wakes up the spices before they hit the broth.
- After sauteing the aromatics, splash some beef broth into the hot skillet and scrape up the browned bits, then pour that liquid into the slow cooker for extra depth.
- For a thicker, gravy-like sauce, remove the cooked shanks, whisk 1 tablespoon cornstarch with 2 tablespoons cold water into the broth, and cook on HIGH for 15-20 minutes.
- Leftovers reheat gently in the slow cooker on LOW with a little extra broth; the shanks keep in the fridge for up to 3 days and the flavors deepen overnight.
Frequently Asked Questions
How do I know when the lamb shanks are done?
They are ready when the lamb is completely tender and pulls away from the bone easily – about 3-4 hours on HIGH or 6-8 hours on LOW.
Can I thicken the broth into a gravy?
Yes. Remove the shanks once cooked, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the broth, and cook on HIGH for 15-20 minutes until thickened.
Is this recipe keto-friendly?
It fits well: about 8g of carbs per serving with 24g of fat and 39.2g of protein, built entirely from lamb, broth, spices, and fresh herbs.
Can I make these lamb shanks ahead of time?
Cook them fully, then refrigerate for up to 3 days. The flavor actually improves overnight; reheat gently in the slow cooker with a splash of beef broth.
Recipe card below.
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Ultimate Crock Pot Lamb Shanks
Ingredients
Method
- Directions
- In a large skillet over medium-high heat, melt the coconut oil.
- Sear the lamb shanks on all sides until deeply golden brown, then transfer them to your slow cooker.
- Reduce the heat to medium.
- In the same skillet, sauté the chopped onion, crushed garlic, and ground ginger for 2-3 minutes until fragrant and softened.
- Stir in the salt, black pepper, red chili flakes, oregano, and thyme, cooking for another 30 seconds to toast the spices and release their aroma.
- Pour the spice and onion mixture over the lamb shanks in the slow cooker.
- Add the beef broth, chopped basil, and lemon zest.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lamb is completely tender and easily pulls away from the bone.
- Serve the lamb shanks warm, spooning the delicious broth from the slow cooker over the top.
- Don't skip the sear! Browning the lamb shanks before slow cooking creates a deep, caramelized flavor base that you can't get from just braising.
- After sautéing the aromatics, pour a splash of the beef broth into the hot skillet and scrape up any browned bits from the bottom.
- Pour this flavorful liquid into the slow cooker to add even more depth to your sauce.
