Crock Pot Lamb Shanks With Rosemary
Lamb and rosemary pair beautifully together, and long slow cooking is the way to go with lamb shanks. Red wine and Dijon mustard add tangy flavor to the lamb shanks.
These crock pot lamb shanks are one of those dishes that make the whole house smell wonderful. The shanks cook slowly in a mix of red wine, rosemary, garlic, and Dijon mustard, and the long, gentle simmer gives you incredibly tender meat and a flavorful sauce—without much hands-on time.
It’s the kind of meal I like to make when I want something a little special but don’t want to fuss with the oven. Serve the shanks with mashed potatoes, rice, or something that soaks up all that delicious sauce. Once you try them, you’ll see why this recipe is always a favorite.
What You’ll Like About This Dish
Deep, rich flavor. Red wine, rosemary, and garlic give the lamb a savory, aromatic sauce.
Fall-apart tender. Slow cooking transforms lamb shanks into fork-tender meat.
Looks impressive. Great for entertaining, but simple enough for a weeknight.
Ingredient Notes
- Lamb shanks: Best cooked low and slow for tender, juicy meat.
- Carrots and onions: Add sweetness and body to the sauce.
- Olive oil: Used for browning, which builds essential flavor.
- Red wine: Adds depth—use a dry red you enjoy cooking with.
- Dijon mustard: Grainy Dijon gives tang and complexity.
- Balsamic vinegar: Brightens the sauce; substitutes work fine.
- Rosemary and parsley: Fresh herbs bring fragrance and balance.
- Garlic: Four cloves add plenty of savory richness.
- Mushrooms: Add earthiness and soak up the flavorful sauce.
Steps to Make Crock Pot Lamb Shanks With Rosemary
- Prep the carrots and onions and set them aside.
- Brown the lamb shanks in hot oil and transfer them to the slow cooker.
- Add the carrots and onion wedges around the lamb.
- Mix the wine, mustard, vinegar, herbs, salt, pepper, and garlic.
- Sauté the mushrooms in the same skillet and spoon them over the lamb.
- Deglaze the skillet with the wine mixture and pour it over the shanks.
- Cook on high briefly, then on low until the lamb is tender.
Tips for Crock Pot Lamb Shanks With Rosemary
- Brown the shanks well—this step adds huge flavor to the finished dish.
- Use fresh rosemary if possible; its aroma stands out beautifully.
- Don’t skip deglazing the skillet—those browned bits enrich the sauce.
- For a thicker sauce, simmer the cooking liquid on the stovetop before serving.
Recipe Variations
- Tomato version. Add a small can of diced tomatoes or tomato paste for a richer base.
- More vegetables. Add parsnips, celery, or small potatoes to the slow cooker.
- Herb swap. Try thyme instead of rosemary for a slightly softer herb profile.
- Spicy twist. Add a pinch of red pepper flakes to the braising liquid.
- White wine option. Substitute dry white wine for a lighter, more delicate sauce.
Serving Suggestions
- Serve with mashed potatoes, rice, polenta, or buttered noodles.
- Pair with roasted root vegetables or a simple green salad.
- Add warm crusty bread to soak up the sauce.
- Choose a side of sautéed spinach or green beans for freshness.
- Top with extra parsley before serving.
How to Store
Refrigerate: Store leftover lamb and sauce in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crock Pot Lamb Shanks With Rosemary
Ingredients
- 2 carrots
- 2 onions
- 2 tablespoons extra virgin olive oil
- 6 lamb shanks, 4 to 6 pounds
- 1 cup dry red wine
- 3 tablespoons whole grain mustard, or Dijon
- 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
- 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
- 4 large cloves garlic, finely minced
- 16 ounces mushrooms, sliced
Instructions
- Peel the carrots and cut them into 1/2-inch dice. Peel the onions and cut each onion into four wedges. Set aside. Alternatively, use 2 cups of frozen pearl onions, thawed.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the lamb shanks. Cook the shanks turning frequently, until browned on all sides. Place the browned lamb shanks in the slow cooker.
- Add the carrots and onion wedges to the lamb.
- In a bowl, combine the wine with the mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.
- Add the mushrooms to the hot skillet used for the lamb. Cook the mushrooms about 5 minutes, stirring constantly. Spoon the mushrooms over the lamb shanks.
- Pour the wine mixture into the skillet while stirring and scraping up the browned bits. Bring to a simmer; pour over the lamb shanks in the slow cooker.
- Cover and cook on high for 2 hours. Reduce heat to low and continue to cook for 5 to 7 hours longer, or until the lamb shanks are very tender.
- *If you don’t have balsamic vinegar, substitute with 1 teaspoon of red wine or cider vinegar and 1/4 teaspoon of sugar.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
I made this for New Years. Got started late, so it wasn’t ready until 9pm. But oh my goodness, did it taste wonderful! Lamb is so expensive, its nice to know a cheaper cut is still flavorful.