Crock-Pot Lamb Shanks

Crock pot lamb shank

The Spruce 

  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 4 servings Crock-Pot lamb shanks
Nutritional Guidelines (per serving)
929 Calories
55g Fat
30g Carbs
73g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings Crock-Pot lamb shanks
Amount per serving
Calories 929
% Daily Value*
Total Fat 55g 70%
Saturated Fat 23g 115%
Cholesterol 258mg 86%
Sodium 920mg 40%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Protein 73g
Calcium 189mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A Crock-Pot is the perfect cooking vehicle for fall-off-the-bone-tender lamb shanks. Lamb shanks are a cut taken from either the shoulder (foreshank) and arm of a lamb, or the upper part of the leg (hind shank).

Shanks are full of connective tissue and, as such, are some of the toughest meat on the animal, making them a perfect candidate for long, slow braising to tenderize the tough meat.

This lamb shank recipe is flavored with garlic, onions, mushrooms, herbs, red wine and tomatoes. To reduce the fat, refrigerate overnight after cooking, scrape off the congealed fat and reheat before serving.

The garlic cloves are extremely mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the crockpot.


  • 1 sweet onion (sliced and separated into rings)
  • 4 lamb shanks (rinsed and patted dry)
  • 1 teaspoon Worcestershire sauce (see note below to make your own)
  • 1 teaspoon kosher salt
  • Dash of freshly ground black pepper
  • 1 teaspoon olive oil
  • 10 garlic cloves (whole large ones cut in half and peeled)
  • 8 ounces mushrooms (brushed clean, large ones cut in half)
  • 1/2 cup red wine
  • 1/2 cup strong beef broth (double-strength)
  • 1 (14-ounce) can diced tomatoes (about 1 3/4 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 sprigs fresh thyme
  • 1 teaspoon allspice (ground)
  • 1 small bay leaf (broken in half)

Steps to Make It

  1. Gather your ingredients.

    Crock-Pot Lamb Shanks Recipe
    The Spruce 
  2. Spread sliced and separated onion rings on the bottom of Crock-Pot.

    Onions in crock pot
    The Spruce
  3. Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

    Lamb shanks with spices
    The Spruce
  4. Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks.

  5. Place browned lamb shanks, along with any browned bits from the skillet, in the Crock-Pot on top of the onions. Top with whole garlic cloves and mushrooms.

    Crock-Pot Lamb Shanks
     The Spruce
  6. In a medium bowl, mix together red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks.

    Crock-Pot Lamb Shanks
     The Spruce
  7. Cook on low for 6 to 8 hours or until tender. Taste and adjust seasoning if necessary.

    Crock-Pot Lamb Shanks
     The Spruce
  8. Serve with pan juices and vegetables.

    Crock-Pot Lamb Shanks
     The Spruce
  9. Enjoy!


  • You may wish to 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.
  • You can make your own homemade Worcestershire Sauce with this recipe.

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