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–+ servings
Slow Cooker Lamb

Slow Cooker Lamb

Tender and flavorful Slow Cooker Lamb is the perfect comfort food for busy days. Easy to prepare and packed with rich herbs and spices.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board and knife
  • Slow cooker
  • Saucepan

Method
 

  1. Coat the lamb shanks evenly with 1 tablespoon of flour, salt, and pepper; shake off excess flour.
  2. Heat 2 tablespoons of oil in a skillet and sear the lamb shanks on all sides for about 10 minutes.
  3. Chop the onion, carrots, celery, and garlic for the vegetable base.
  4. In the same skillet, add remaining oil and sauté the vegetables for 3 minutes; stir in tomato paste and leftover flour.
  5. Pour in the broth, add rosemary, thyme, bay leaves, salt, and pepper; stir and pour over the lamb shanks in the slow cooker.
  6. Cook the lamb on high for 4 hours or on low for 8 hours.
  7. Once cooked, remove lamb and strain the liquid into a saucepan; whisk in cornstarch slurry and thicken sauce over low heat for 2 to 4 minutes.
  8. Return the lamb to the sauce, serve with sides like mashed potatoes or crusty bread.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For an extra burst of flavor, deglaze the skillet with red wine after searing the lamb, scraping up the caramelized bits.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months; reheat properly before serving.
You can substitute lamb shanks with beef shanks or chicken thighs, and use fresh herbs instead of dried ones; just double the amount.
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