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–+ servings
Slow Cooker Lamb

Slow Cooker Lamb

Slow Cooker Lamb is a tender, flavorful dish that warms the soul. Perfect for cozy dinners, this easy recipe fills your home with irresistible aromas.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 shanks lamb
  • 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
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 4 bay leaves
  • 2 tablespoons cornstarch
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar optional

Equipment

  • Slow Cooker
  • Skillet
  • Tongs
  • Wooden Spoon
  • Saucepan

Method
 

  1. Pat the lamb shanks dry and rub them with a mixture of flour, salt, and pepper.
  2. Heat 2 tablespoons of oil in a skillet over medium-high heat and brown the lamb shanks on all sides for about 10 minutes, then transfer them to the slow cooker.
  3. Chop the onion, carrots, celery, and garlic into bite-sized pieces.
  4. In the same skillet, add remaining oil and sauté the vegetables for 3 minutes, then stir in the tomato paste and flour until coated.
  5. Pour in the broth, add herbs, salt, and pepper, and stir well before pouring over the lamb in the slow cooker.
  6. Cover the slow cooker and set it to HIGH for 4 hours or LOW for 8 hours.
  7. Check the meat's tenderness after cooking; if it's not falling apart, cook for another 30 minutes.
  8. Whisk together cornstarch and cold water, then add it to the saucepan with the juices to thicken the sauce for 2–4 minutes.
  9. Return the lamb to the sauce and serve with sides like mashed potatoes or couscous.

Nutrition

Calories: 540kcalCarbohydrates: 20gProtein: 45gFat: 30gSaturated Fat: 12gCholesterol: 130mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 6mgCalcium: 30mgIron: 3mg

Notes

For maximum flavor, marinate the lamb overnight with garlic, herbs, and olive oil.
Always remember to deglaze your pan after browning the meat for added taste.
Patience is key when slow cooking; it results in beautifully tender meat.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently to maintain moisture.
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