Crock Pot Lamb Shanks

Crock pot lamb shanks

The Spruce 

  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 4 servings
Nutritional Guidelines (per serving)
929 Calories
55g Fat
30g Carbs
73g Protein
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Nutrition Facts
Servings: 4 servings
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.)

slow cooker 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 slow cooker.


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

Steps to Make It

  1. Gather your ingredients.

    Lamb shanks and ingredients
    The Spruce 
  2. Spread sliced and separated onion rings on the bottom of the slow cooker.

    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 slow cooker, on top of the onions. Top with whole garlic cloves and mushrooms.

    Lamb Shanks and ingredients in crock pot
    The Spruce
  6. In a medium bowl, mix together a 1/2 cup of red wine, 1/2 cup beef broth, 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, and 1 bay leaf. Pour mixture over the vegetables and lamb shanks.

    Lamb shanks with sauce over the top
    The Spruce
  7. Cook on low for 6 to 8 hours or until tender. Taste and adjust seasoning if necessary.

    Lamb shanks cooking in crock pot
    The Spruce
  8. Serve with pan juices and vegetables.

    Lamb shanks in bowl
    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.

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