How To Slow Cook Lamb Shanks In Slow Cooker [GUIDE]

Lamb shanks, the lower portion of the animal’s leg, are renowned for their rich, succulent flavor and tender texture when cooked properly. However, these cuts are naturally tough due to the high amount of connective tissue and muscle fibers. This makes them ideal candidates for slow cooking, where low heat over extended periods transforms them into fall-off-the-bone perfection. The slow cooker is a particularly convenient tool for this, allowing for minimal hands-on cooking while maximizing flavor. With its ability to evenly distribute heat over several hours, a slow cooker turns the humble lamb shank into a gourmet meal worthy of any dinner table.

Not only does slow cooking lamb shanks enhance their natural flavor, but it also allows you to create a deeply aromatic sauce or gravy in the same pot, infused with herbs, vegetables, and wine or broth. For anyone looking to elevate their weeknight dinner or prepare an impressive dish for guests without constant supervision, slow-cooked lamb shanks are a culinary triumph.

Contents

• 1 How Long To Slow Cook Lamb Shanks In Slow Cooker
• 2 How To Tell If It Is Done
• 3 Ingredients Needed
• 4 How To Slow Cook Lamb Shanks In Slow Cooker
• 5 When Things Go Wrong
• 6 Expert Tips
• 7 Can I Do This Without A Slow Cooker?
• 8 Reheating Leftovers In Slow Cooker
• 9 FAQs
  • 9.1 What Is The Best Cut Of Lamb For Slow Cooking In A Slow Cooker?
  • 9.2 Should I Brown The Lamb Shanks Before Slow Cooking?
  • 9.3 What Liquid Should I Use For Slow Cooking Lamb Shanks?
  • 9.4 How Long Does It Take To Cook Lamb Shanks In A Slow Cooker?
  • 9.5 Can I Cook Lamb Shanks With Vegetables In A Slow Cooker?
  • 9.6 Do I Need To Trim The Fat Before Slow Cooking Lamb Shanks?
  • 9.7 How Do I Season Lamb Shanks For Slow Cooking?
  • 9.8 Can I Freeze Lamb Shanks After Slow Cooking?
  • 9.9 Should The Slow Cooker Be Covered While Cooking Lamb Shanks?
  • 9.10 How Can I Thicken The Sauce From Slow-cooked Lamb Shanks?

How Long To Slow Cook Lamb Shanks In Slow Cooker

Cooking time is crucial when working with lamb shanks. Typically, lamb shanks need 6 to 8 hours on low heat or 4 to 5 hours on high heat in a slow cooker. The exact time depends on the size of the shanks, the number of pieces, and the slow cooker model.

• Low setting: 6-8 hours allows the connective tissue (collagen) to break down slowly, resulting in tender, juicy meat that practically melts in your mouth.
• High setting: 4-5 hours can work for a quicker meal, but it may not achieve the same depth of tenderness and flavor.

For best results, always aim for the low and slow method. This approach maximizes flavor development while ensuring the meat remains juicy rather than drying out.

How To Tell If It Is Done

Lamb shanks are properly cooked when the meat is falling off the bone and the connective tissues have fully broken down. Here are some indicators:

• Visual cue: The meat pulls away easily from the bone with little resistance. It should look tender, moist, and slightly glossy from the cooking liquids.
• Texture: Insert a fork into the meat; it should slide through effortlessly without tearing.
• Internal temperature: While slow-cooked lamb is often done by texture rather than precise temperature, the USDA recommends a minimum of 145°F (63°C) for lamb, though slow-cooked shanks typically reach 190-200°F (88-93°C) due to the long cooking period.

Ingredients Needed

To create a rich and flavorful slow-cooked lamb shank dish, gather the following:

• 4 lamb shanks (about 1 lb each)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef or lamb stock
• 1 cup red wine (optional but enhances flavor)
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 bay leaves
• Salt and black pepper, to taste
• Optional: Mushrooms, parsnips, or root vegetables for added depth

How To Slow Cook Lamb Shanks In Slow Cooker

1. Sear the shanks: Heat olive oil in a pan over medium-high heat. Brown lamb shanks on all sides for 3-4 minutes per side. This step locks in flavor and gives the final dish a richer color.
2. Prepare vegetables: Sauté onions, carrots, celery, and garlic in the same pan for 5 minutes until softened.
3. Deglaze: Add red wine to the pan, scraping the bottom to release browned bits (fond), which adds deep flavor. Cook for 2-3 minutes.
4. Transfer to slow cooker: Place the seared lamb shanks in the slow cooker, add vegetables, stock, tomato paste, herbs, and bay leaves. Season generously with salt and pepper.
5. Cook: Cover and set the slow cooker to low for 6-8 hours or high for 4-5 hours. Avoid lifting the lid too often, as heat escapes and prolongs cooking time.
6. Finish: Remove the lamb shanks and thicken the sauce if desired by simmering it on the stovetop for 5-10 minutes. Serve the shanks with sauce spooned over the top.

When Things Go Wrong

Even slow cooking isn’t foolproof. Common issues include:

• Tough meat: Usually caused by insufficient cooking time. Return the shanks to the slow cooker and continue cooking until the meat is tender.
• Dry or stringy meat: This may occur if cooked at too high a temperature or for too long. Always monitor and adjust your slow cooker settings.
• Watery sauce: If too much liquid remains, remove the lid and simmer on high for 15-20 minutes to reduce the sauce.

Expert Tips

• Brown first: Searing shanks before slow cooking dramatically improves flavor and presentation.
• Use fresh herbs: Rosemary, thyme, and bay leaves release their full aroma only when added at the start.
• Layer flavors: Don’t just rely on stock-tomato paste, wine, and aromatics elevate the taste.
• Avoid overcooking vegetables: Add root vegetables halfway through the cooking time if you prefer them to maintain some texture.
• Skim excess fat: Lamb shanks can release significant fat; remove excess before serving for a cleaner sauce.

Can I Do This Without A Slow Cooker?

Absolutely. Lamb shanks can be cooked using an oven or stovetop braise.

• Oven method: Preheat to 325°F (163°C), sear shanks, then cook in a covered oven-safe dish with liquids for 3-4 hours until tender.
• Stovetop method: Use a heavy-bottomed pot or Dutch oven. Bring the liquid to a gentle simmer and cover, cooking for 3-4 hours while checking occasionally.

The key is low and slow heat, allowing collagen to break down for tender results.

Reheating Leftovers In Slow Cooker

Reheating lamb shanks in a slow cooker preserves moisture and flavor.

1. Place the shanks and sauce back into the slow cooker.
2. Set to low and heat for 1-2 hours, stirring occasionally.
3. Ensure internal temperature reaches 165°F (74°C) before serving.

This method avoids drying out the meat, unlike microwaving or stovetop reheating, which can be uneven.

FAQs

What Is The Best Cut Of Lamb For Slow Cooking In A Slow Cooker?

Lamb shanks are ideal for slow cooking because they contain a good amount of connective tissue and fat, which breaks down over long, low-temperature cooking, resulting in tender, flavorful meat. Look for shanks that are uniform in size to ensure even cooking.

Should I Brown The Lamb Shanks Before Slow Cooking?

While optional, browning lamb shanks in a skillet before placing them in the slow cooker enhances flavor through the Maillard reaction, adding depth and richness to the finished dish.

What Liquid Should I Use For Slow Cooking Lamb Shanks?

You can use a combination of broth, wine, or tomato-based sauces. A common approach is to use about 1 to 2 cups of liquid, ensuring it covers at least halfway up the shanks to maintain moisture and allow slow cooking to break down the meat properly.

How Long Does It Take To Cook Lamb Shanks In A Slow Cooker?

Cooking time depends on the heat setting. On low, lamb shanks usually take 6 to 8 hours, and on high, 3 to 4 hours. Cooking until the meat easily pulls away from the bone is the best indicator of doneness.

Can I Cook Lamb Shanks With Vegetables In A Slow Cooker?

Yes. Root vegetables such as carrots, potatoes, and parsnips work well. Place vegetables around the lamb or underneath it to allow them to absorb the flavors while cooking evenly.

Do I Need To Trim The Fat Before Slow Cooking Lamb Shanks?

You can trim excess fat, but leaving some fat helps maintain moisture and adds flavor. Slow cooking will render much of the fat naturally.

How Do I Season Lamb Shanks For Slow Cooking?

Use a combination of herbs and spices such as rosemary, thyme, garlic, salt, pepper, and paprika. A marinade or dry rub applied before cooking can enhance flavor further.

Can I Freeze Lamb Shanks After Slow Cooking?

Yes. Allow the shanks to cool, then freeze them in their cooking liquid in airtight containers. They can be reheated gently in a slow cooker or oven to maintain tenderness.

Should The Slow Cooker Be Covered While Cooking Lamb Shanks?

Yes. Keeping the lid on retains moisture and heat, ensuring the meat cooks evenly and becomes tender without drying out.

How Can I Thicken The Sauce From Slow-cooked Lamb Shanks?

After removing the shanks, you can thicken the liquid by simmering it on the stovetop and adding a slurry of cornstarch or flour, or by reducing it slowly until it reaches the desired consistency.