Slow-Cooked Lamb

Savor the rich flavors of Slow-Cooked Lamb, a comforting dish perfect for cozy nights. Tender meat and aromatic herbs make this recipe unforgettable..

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Prep Time 20

Cook Time 4

Cooking Time 4

Total Time 4 20

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

4 lamb shanks
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
1 large onion chopped
3 medium carrots sliced
3 stalks celery chopped
5 cloves garlic minced
2 tablespoons tomato paste
500 ml lamb, beef, or chicken broth
½ teaspoon salt
½ teaspoon ground 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
to taste Salt and pepper to taste

Equipment

Large Skillet
Wooden Spoon or Spatula
Saucepan
Slow Cooker
Measuring Spoons and Cups

Method

Season the lamb shanks with one tablespoon of flour, salt, and pepper.
Heat two tablespoons of oil in a skillet over medium-high heat and brown the lamb shanks on all sides for about 10 minutes.
Chop the onion, carrots, celery, and garlic while the shanks rest in the slow cooker.
In the same skillet, add one tablespoon of oil and sauté the vegetables for three minutes. Stir in the tomato paste and remaining flour.
Pour in the broth along with rosemary, thyme, bay leaves, salt, and pepper, then stir and pour over the lamb shanks.
Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
Check that the lamb is fork-tender and remove it from the slow cooker.
Transfer the sauce to a saucepan, whisk in cornstarch mixed with cold water, and heat until thickened.
Return the lamb shanks to the sauce to soak up flavors before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Browning the lamb is essential for flavor; don't skip that step! You can use beef short ribs or pork shoulder as substitutes for lamb shanks. This dish pairs wonderfully with mashed potatoes, couscous, or crusty bread. Store any leftovers in an airtight container for up to three days or freeze portions for later use. Adding balsamic vinegar at the end brightens the dish and balances the richness. Adjust seasoning to taste!