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–+ servings
Slow-Cooked Lamb

Slow-Cooked Lamb

Indulge in the rich flavors of Slow-Cooked Lamb, a comforting dish with tender meat and aromatic herbs. Perfect for cozy dinners!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 lamb shanks
  • 1 tablespoon all-purpose flour divided
  • 3 tablespoons vegetable oil divided
  • 1 large onion chopped
  • 3 medium carrots sliced
  • 3 stalks celery chopped
  • 5 cloves garlic minced
  • 2 tablespoons tomato paste
  • 500 ml broth lamb, beef, or chicken
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 4 leaves bay leaves
  • 2 tablespoons cornstarch
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar (optional)

Equipment

  • Slow cooker
  • Large skillet
  • Wooden spoon
  • Sharp knife
  • Whisk

Method
 

  1. Season lamb shanks with a mixture of flour, salt, and pepper.
  2. Heat 2 tablespoons of oil in a skillet and sear lamb shanks on all sides for about 10 minutes.
  3. Transfer seared lamb shanks to a slow cooker.
  4. Chop the onion, carrots, celery, and garlic.
  5. In the same skillet, add remaining oil and sauté vegetables for 3 minutes.
  6. Stir in tomato paste and leftover flour, then deglaze with broth.
  7. Pour in broth with rosemary, thyme, bay leaves, salt, and pepper, then pour over lamb.
  8. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  9. Once cooked, remove lamb and keep warm.
  10. Strain sauce into a pot, whisk in cornstarch mixed with cold water, and simmer until thickened.
  11. Stir in balsamic vinegar and sugar; adjust seasoning as needed.

Nutrition

Calories: 455kcalCarbohydrates: 45gProtein: 45gFat: 16gSaturated Fat: 5gCholesterol: 115mgSodium: 450mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 900IUVitamin C: 8mgCalcium: 80mgIron: 3mg

Notes

Use fresh herbs whenever possible for better flavor.
Don’t skip the browning step of the lamb; it adds essential flavor.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Reheat gently, adding a splash of broth if the sauce needs loosening.
This dish pairs perfectly with mashed potatoes, couscous, or crusty bread.
Tried this recipe?Let us know how it was!