Lamb Shank Redemption - Slow Cooker Braised Lamb Shanks
Prep time
Cook time
Total time
Similar to ossobucco, these lamb shanks are melt in your mouth
Recipe type: Stew
Serves: 4
  • 3 large lamb shanks or 4 medium ones
  • 2 Tbsp olive oil
  • 1 large, sweet onion, diced
  • 2 cloves crushed garlic (I used Trader Joe's frozen crushed garlic)
  • 2 cups mini carrots
  • 2 Bay Leaves
  • 2 large sprigs of fresh rosemary
  • Salt and pepper to taste
  • 1 cup red wine
  • ½ 14.5 oz can diced tomatoes
  • Zest of one lemon
  • ⅓ cup chopped parsley
  • 2-3 cloves garlic, minced
  1. Heat the slow-cooker insert over medium high heat (or use a skillet or dutch oven). Add lamb shanks, one or two at a time, and brown on all sides. Remove from pan and brown in batches to avoid over crowding.
  2. Remove shanks and add olive oil. Add diced onion and garlic. Toss to coat. Let sautée until wilted and starting to brown. Add shanks back in and return insert to the slow cooker.
  3. Add carrots, Bay Leaves, rosemary, salt, pepper, and wine and toss to combine. Add tomatoes and toss. Cover and cook on low heat for 8 hours or high heat for 4 hours.
  4. Serve over mashed potatoes, or noodles, or even rice. Garnish with the gremolata.
  5. To make the gremolata, simply mix together the lemon zest, chopped parsley and minced garlic.
Recipe by StreamingGourmet at