Best 5 Crock Pot Lamb Shanks Recipes

CROCK POT LAMB SHANKS

Steps:

• Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
• Season lamb shanks with pepper.
• Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
• Place mushrooms and garlic cloves over the top.
• Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
• Pour mixture over the top of lamb shanks.
• Cook in crock pot on low for 6-8 hours depending on your crock pot.
• Remove bay leaves.
• Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)

Steps:

• Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
• Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
• Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
• Pour the juices over the shanks, and serve.

CROCK POT BRAISED LAMB SHANKS

Steps:

• Brown lamb shanks under broiler to remove excess fat.
• Remove shanks from broiler and place in the bottom of crock pot.
• Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
• Pour over lamb shanks in crock pot.
• Sprinkle chopped onions and drained chickpeas over the top.
• Set crock pot on low for 8-10 hours.
• Serve lamb shanks on rice or couscous.
• Skim sauce of any fat, if serving.

CROCK POT SPICY LAMB SHANKS

Steps:

• Using a vegetable peeler, remove the orange part of the peel from 1 of the oranges . Cut the peel into thin strips (should have about 1/4 cup); set aside. Squeeze the juice from both oranges to make about 2/3 cup. In a small bowl stir together orange juice, broth, cardamom, cumin, salt, turmeric, and pepper. Set aside.
• Place carrots, onions, and garlic in the bottom of a 5- to 6-quart crockery cooker. Top with lamb shanks, strips of orange peel, and cinnamon sticks. Pour orange juice mixture over all. Cover and cook on low-heat setting for 8 to 9 hours or until lamb pulls easily from the bone.
• When ready to serve, transfer the lamb shanks and vegetables to a serving dish using a slotted spoon. Skim the fat from the cooking liquid. Remove and discard the cinnamon sticks. Measure 1 1/2 cups juices; transfer to a small saucepan.
• Combine water and cornstarch; add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over lamb and vegetables. Sprinkle with olives and cilantro. Makes 4 to 6 servings.

ARTICHOKE AND LAMB SHANKS CROCK POT DINNER

Steps:

• In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
• Rinse shanks and pat dry.
• Sprinkle all over with pepper.
• Place shanks in pot on top of vegetables.
• Add tomatoes with juice, add vinegar.
• Cover pot and cook until lamb is very tender.
• About 6-7 hours on low, less time on high.
• Remove shanks to a bowl and keep warm.
• Skim and discard fat from cooking liquid Turn crock pot to high.
• Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
• Stir often until sauce bubbles (about 10 minutes).
• Spoon sauce and vegetables over lamb.
• Garnish with parsley.