Slow Cooked Lamb Shanks

Slow cooked lamb shanks are just delicious, the meat falls from the bone and almost melts in your mouth. This is great comfort food on those cold winter nights. If you're in the middle of summer, recipes like this are also good for avoiding heating up your kitchen.

The sauce I used here is packed full of flavor and has a delightful taste and texture. We absolutely loved this dish and we will definitely be making it again very soon.

Slow Cooked Lamb Shanks

Serves 4

4 Lamb Shanks/Knuckles
1 onion, finely diced
4 cloves garlic, crushed
140 g tub (5 oz) tomato paste
1 Cup red wine
1 Cup lamb stock
400 g (14 oz) tin of diced tomatoes
1 large carrot, diced
1 sprig of rosemary, removed from stalk and leaves finely chopped
1 tsp salt
ground black pepper to taste


1. Heat a dash of oil in a large fry pan over a high heat. Sear the lamb shanks briefly, one at a time.

2. Place all ingredients in a slow cooker/crock pot and cook on low for eight hours.

3. Gently remove the lamb shanks into a dish and cover with foil, set aside. Pour the sauce into a large fry pan or sauce pan and simmer for about 20 minutes, until reduced.

4. Serve over mashed potatoes.