Recipe

Slow-cooker lamb shanks with just 20 minutes of prep time

Prep time: 
20
Cook time: 
300
Skill level: 
Medium
Serves: 
4
Slow-cooked lamb shanks with pomegranate sauce in a pot, and also in a bowl served atop a heaping of mashed potato.

These slow-cooked lamb shanks are braised to perfection in a fragrant mix of spices with pomegranate molasses and juice, adding a hint of sweetness and tang. (ABC News: Lina Jebeile)

Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind the Instagram account @TheLebanesePlate, where she showcases her work and her love for Lebanese cuisine.

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These delicious slow-cooker lamb shanks make for a comforting winter dinner.

They're braised to perfection in a fragrant mix of spices with pomegranate molasses and juice, adding a hint of sweetness and tang.

Serve over a bed of fluffy couscous, with creamy mashed potatoes, or fragrant steamed rice. Garnish with fresh pomegranate seeds and herbs for an extra touch of brightness and flavour.

Ingredients for slow-cooked lamb shanks on a kitchen bench, including lamb, carrots, various spices, onion and diced tomatoes

Feel free to add other vegetables such as baby potatoes, parsnips, or celery to the slow cooker for added flavour and nutrition. (ABC News: Lina Jebeile)

Tips:

  • Make this meal in an oven: You can make this recipe in the oven using a large casserole pot with a lid or in an oven-safe tray covered tightly with foil. Cook in the oven at 150°C for 4–5 hours, basting halfway through. At 4 hours, remove the lid and check to see if the lamb is falling off the bone. If so, remove the lid and place back in the oven for another 20 minutes to brown.
  • Add your favourite vegetables: Feel free to add other vegetables such as baby potatoes, parsnips, or celery to the slow cooker for added flavour and nutrition.
  • Option to cook on low: If you have more time, you can slow cook this recipe on low for 8–9 hours instead of high for 5 hours for even more tender meat.
  • Make ahead: You can also prepare the ingredients the night before. Store the ingredients in the fridge overnight then add them to the slow cooker in the morning before turning it on.
A hand using tongs to move around lamb shanks in a slow cooker pot with carrot, capsicum, herbs and spices and stock.

You can also make this recipe in the oven using a large casserole pot with a lid or in an oven-safe tray covered tightly with foil. (ABC News: Lina Jebeile)

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Slow-cooker lamb shanks with just 20 minutes of prep time

Prep time: 
20
Cook time: 
300
Skill level: 
Medium
Serves: 
4

Ingredients

For gravy:

Method

  1. Prepare the lamb shanks by trimming off any excess fat.
  2. Heat half the olive oil in a large fry pan over medium-high heat. Season the shanks with half the salt and pepper. In batches, place the shanks in the hot pan and brown all sides. Remove from pan and set aside.
  3. Clean the pan of excess fat. Add the remaining olive oil and onion to the pan over medium heat. Sauté for 1–2 minutes before adding the garlic. Sauté for another minute. (You can do this step in your slow cooker if it has a sauté option).
  4. Place the sautéed onion and garlic into your slow cooker. Add the diced tomatoes, carrots, capsicum, all the herbs and spices, and the remaining salt and pepper. Add the stock, honey, pomegranate molasses, and juice. Mix to combine.
  5. Add the lamb shanks, cover with a lid, and slow cook on high for 5 hours. See tips above if cooking on a low heat for a longer time.
  6. To make gravy: Once the lamb is cooked, remove it from the slow cooker, leaving the vegetables and liquid. Place a medium saucepan on medium heat. Melt 2 tablespoons of butter and mix in 2 tablespoons of flour until well combined, thick, and lump-free. Add the liquid from the slow cooker (about one cup at a time), whisk, and allow to thicken on low heat (about 10 minutes). Return the lamb shanks to the thickened sauce.
  7. Serve the lamb shanks with rice, couscous, or mashed potatoes. Garnish with fresh pomegranate seeds and chopped fresh parsley or mint.
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