Easy Lamb Shank Slow Cook Recipes

SLOW COOKER LAMB SHANKS

Steps:

• Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
• Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.
• Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone.
• Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, mashed potatoes and steamed green vegetables, if desired.

SLOW COOKER LAMB SHANKS

Steps:

• Add the broth to your slow cooker.
• Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
• Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
• When the lamb shanks finish cooking, set the slow cooker to WARM.
• Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
• Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
• Transfer the lamb shanks to plates, spoon the gravy on top, and serve.

HEAVENLY LAMB SHANKS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
• Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
• Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

EASY LAMB SHANK SLOW COOK

Steps:

• Combine all ingredients in slow cooker insert.
• Cook for 10 hours on medium.
• Sprinkle with parsley to serve.

SLOW-COOKER LAMB SHANKS

Steps:

• If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
• Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
• After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.