Slow Cooker Lamb Shanks with Garlic and Herbs

    10 hours 30 minutes

    Yes there's a lot of garlic in these amazing-tasting lamb shanks but sometimes I use even more! Also, depending on who is eating, I sometimes add chilli paste to the marinade as well.

    105 people made this

    Serves: 4 

    • 4 lamb shanks
    • 2 onions, finely chopped
    • 1 garlic bulb, cloves separated and crushed
    • 4 sprigs thyme or 2 teaspoons dried thyme
    • 2 teaspoons dried oregano
    • 1 teaspoon dried rosemary
    • 1 tablespoon paprika
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon freshly ground black pepper
    • 2 teasponns salt (or to taste)
    • 4 tablespoons olive oil (divided)
    • 150ml stock
    • 60ml red wine (optional)

    Preparation:30min  ›  Cook:8hours  ›  Extra time:2hours marinating  ›  Ready in:10hours30min 

    1. Make small slits all over the shanks.
    2. Mix the onion garlic, thyme, oregano, rosemary, paprika, vinegar, salt and pepper with 2 tablespoons oil. Brush all over the shanks, inserting into the slits. Leave to marinate at least 2 hours, but preferably overnight.
    3. Brush the marinade off the lamb and set aside.
    4. Heat the remaining oil in a pan, and lightly brown all the shanks all over. Transfer to the slow cooker.
    5. Add the marinade to the frying pan and pour in the stock and the wine, if using. Bring to a near boil, stirring continually. Then pour over the shanks in the slow cooker. Cover with the lid.
    6. Cook on high for 1 hour then reduce to low and cook for 6-8 hours or until very tender.
    7. Garnish with coriander or parsley and serve with potatoes (sautéed, boiled, roast) and greens.

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    Reviews in English (21)


    Thanks, Carol47. Vinegar has now been added to the ingredients list.  -  07 Aug 2013


    Vinegar is missing from the ingredient list. How much, what type? What type of paprika? Not too bad but only guessed at these ingredients, so probably better if I had used the correct ones.  -  06 Aug 2013


    Really looking 4ward to making this, but what type of stock do you guys recommend Lamb or a chicken  -  05 Nov 2012  (Review from Allrecipes UK & Ireland)