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Crock Pot Lamb Shanks With Rosemary

Diana Rattray
Red wine, rosemary, garlic, and Dijon mustard flavor these savory slow cooked lamb shanks. Serve the lamb shanks with potatoes or rice. This is a very popular recipe, and one taste will tell you why!
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Servings 6
Calories 344
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes

Ingredients
  

  • 2 large carrots
  • 2 medium onions (or 2 cups frozen pearl onions)
  • 2 tbsp extra virgin olive oil
  • 6 lamb shanks, 4 to 6 pounds
  • 1 cup dry red wine
  • 3 tbsp whole grain mustard, or Dijon
  • 1 tsp balsamic vinegar
  • 1 ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
  • 1 tbsp chopped parsley, or 1 teaspoon dried parsley flakes
  • 4 large cloves garlic, finely minced
  • 16 ounces mushrooms, sliced

Recommended Equipment

Instructions

  • Peel the carrots and cut them into 1/2-inch dice. Peel the onions and cut each one into four wedges. Set aside. Alternatively, use 2 cups of frozen pearl onions.
    2 large carrots | 2 medium onions (or 2 cups frozen pearl onions)
  • 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.
    2 tbsp extra virgin olive oil | 6 lamb shanks
  • Add the carrots and onion wedges to the lamb.
  • In a bowl, combine the wine with the mustard, balsamic vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.
    1 cup dry red wine | 3 tbsp whole grain mustard | 1 tsp balsamic vinegar | 1 1/2 tsp kosher salt | 1/2 tsp freshly ground black pepper | 1 tablespoon fresh chopped rosemary | 1 tbsp chopped parsley | 4 large cloves garlic
    • If you don't have balsamic vinegar, substitute with 1 teaspoon of red wine or cider vinegar and 1/4 teaspoon of sugar.
  • Add the mushrooms to the hot skillet used for the lamb. Cook the mushrooms for about 5 minutes, stirring occasionally. Spoon them over the lamb shanks.
    16 ounces mushrooms
  • 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. Switch to LOW and continue to cook for 5 to 7 hours longer, or until the lamb shanks are very tender.
    • Thicken the sauce (optional): Transfer the lamb shanks to a platter and keep them warm. Pour the cooking liquid (and vegetables, if you like) into a saucepan and bring it to a simmer. Cook, uncovered, until reduced to your desired thickness. For a quicker thickening, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce; cook, stirring, until thickened. Spoon the sauce over the lamb shanks before serving.

Nutrition

Calories: 344kcalCarbohydrates: 10gProtein: 42gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 127mgSodium: 830mgPotassium: 819mgFiber: 2gSugar: 4gVitamin A: 3404IUVitamin C: 6mgCalcium: 44mgIron: 4mg

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.

Keyword lamb, lamb shanks, rosemary, slow cooker
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