6 Hour Slow Cooked Lamb Shank (3 ways)

Lamb is one of my favourite meats, and when it comes to lamb- nothing beats a slow cooked shank.

This 3-in-1 recipe basically walks you through 3 slightly different ways to slow cook your shank in a crock pot. I’ve discovered these methods just by playing around with my slow cooker and differing levels of liquid. If you do choose to cook it in liquid, I highly suggest you do so in broth. When I cook the shanks in “full liquid”, I just make my broth (see recipe HERE) , and then when it’s ready I strain the bones + veg, and add the shank into the broth. When I do “a little liquid” method, I just use a couple of frozen homemade broth cubes. It just brings a whole other depth of flavour to the lamb. If you don’t have broth you can, however, just use (filtered or spring) water.

Slow Cooked Lamb Shank: Full Liquid

This method will no doubt give you the most tender, fall-of-the-bone lamb. It completely just melts in your mouth. This method of cooking is perfect to use lamb in a sandwich or you could add in some raw veggies (like carrots, sweet potato, and celery) about 1-2 hours before the lamb is finished and turn it into a stew (check out my slow-cooked beef cheek stew recipe HERE, and simply substitute the beef for lamb).

Ingredients

  • organic, pasture-raised lamb shank(s) - as many as can fit in your slow cooker

  • enough bone broth to cover all your shanks (get recipe HERE) OR WATER!

  • sea salt: to taste

  • optional: sprig of fresh rosemary

Instructions

  1. Optionally you can sear the shanks on a hot pan (with a little organic olive oil) before putting them into the slow cooker. Not necessary but bonus flavour points.

  2. Place your shanks in the slow cooker (on HIGH) and fill your slow cooker to cover all your meat.

  3. Cook on HIGH for 6 hours.

  4. Season with sea salt to taste.


Slow Cooked Lamb Shank: A Little Liquid

This version is halfway between the “full liquid” and “no liquid” recipe, and I figured it out after cooking the lamb in totally no liquid and wanting to find a happy medium between the two. Full liquid really gives you insanely tender meat, and no liquid gives you that crispy outside… but was missing the next-level fall-off-the-bone you get cooking it in bone broth. So by adding a little liquid to start, the shanks really get super juicy, and then straining the liquid allows the shanks to still get nice and brown on the outside.

This method is my personal favourite!

Ingredients

  • organic, pasture-raised lamb shank(s) - as many as can fit in your slow cooker

  • 2-3 bone broth cubes or 1/2 cup of fresh bone broth (get recipe HERE) OR WATER!

  • sea salt: to taste

  • optional: couple sprigs of fresh rosemary

Instructions

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  1. Place your broth and lamb shanks in the slow cooker with some sea salt (on HIGH) and cook for 2 hours. *place the optional rosemary on top of the lamb*

  2. Strain the liquid and cook the shanks in the slow cooker (still on HIGH) for 4 more hours.

  3. Season with sea salt to taste.


Slow Cooked Lamb Shank: No Liquid

Yes you read it right: no liquid. I recently found out you can cook meat in the slow cooker with absolutely no liquid and it blew my mind. This version will offer you the crispiest shanks, although the center is still tender. I absolutely love this method, and if you love the crispy bits of meat (almost like a jerky vibe)- you will too.

Ingredients

  • organic, pasture-raised lamb shank(s) - as many as can fit on the bottom of your slow cooker (I would limit it to 2-3 shanks) *place the optional rosemary on top of the lamb*

  • sea salt: to taste

Instructions

  1. Place your shanks (and a little sea salt) in the slow cooker and cook on HIGH for about 3-4 hours.

  2. Season with sea salt to taste.

In-Joy!

Camille