2017-08-21
Balsamic & Tomato Slow Cooker Lamb Shanks
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Balsamic & Tomato Slow Cooker Lamb Shanks

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Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. That’s why these balsamic & tomato slow cooker lamb shanks are a firm favourite. Make this beautiful dish to impress for a date night, or dinner party. The simple flavours marry together to give a rich and flavoursome sauce that will leave everyone wanting more.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 8 hours  Cook: 8 hours
Serves 4 Serves 4
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Ingredients

Lamb

  • 4 Quality Mark lamb shanks
  • ¼ cup flour
  • 4 tbsp olive oil
  • 2 brown onions, thinly sliced
  • 3 cloves garlic, crushed
  • 2 tbsp fresh thyme, finely chopped
  •  cup balsamic vinegar 
  • ¼ cup maple syrup
  • 2 cans 400g tinned tomatoes 
  • 3 carrots, peeled and sliced
  • salt & pepper to taste

To Serve

  • Parsley, to garnish
  • Mashed potato
  • Seasonal Greens

Method

Turn your slow cooker to low.

In a small bowl, mix the flour with a pinch of salt and pepper. Next you need to coat the lamb shanks in flour, shaking off any excess. 

Heat a frying pan to moderate-high heat on the stove-top and add half the olive oil. Brown the lamb shanks, turning often to brown all over. Set lamb aside.

Add the remaining oil to the pan and add the onion and garlic. Cook until the onion starts to soften, about 2-3 minutes. Add the thyme, balsamic vinegar, maple syrup, tomatoes and carrots, season to taste. Stir well and bring to a gentle bubble then remove from the heat.

Add the sauce to the slow cooker and the lamb shanks on top. It is best to have the bone sticking upwards to ensure the meat is covered by the sauce. Spoon the sauce over any exposed meat. Cover with the lid and cook on low for 8 hours or high for approx 4 hours, or until the meat tender and easily pulled from the bone. 

Once cooked you may need to thicken the sauce further. You can do this by removing the shanks from the sauce carefully and setting aside, then simmer the sauce rapidly in a saucepan to reduce it. Additionally, you can thicken with a water and flour paste over heat. 

Serve shanks and sauce on-top creamy potato or kumara mash with a generous side of seasonal greens. Garnish the lamb shanks with fresh parsley. 

Check our our recipe for potato mash 3 ways here. 

Oven method: Follow the method as above and using an oven-proof casserole dish cook at 140°C fan bake for 3½-4 hours, or until the meat is tender and falling from the bone. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 753g (includes bone weight)
Energy kJ (kcal) 2994 (715)
Protein (g) 80
Fat (g) 27.2
Saturated (g)
6.9
Carbohydrate (g) 33.4
Sugars (g)
26.8
Sodium (mg) 539
Iron (mg) 8.1
Zinc (mg) 15.3
Vitamin B12 (ug) 4.5
Vitamin C (mg) 20.9
Selenium (ug) 23.8

This hearty dish packs a punch, providing excellent sources of protein, iron, zinc and vitamin B12 - essential for every member of the family.
The nutrition information above was based on the lamb shank recipe and does not include the mashed potato or kumara. 
  • Browning creates the great depth of flavour you get once lamb shanks are cooked.
  • This recipe can be made in the slow cooker for around 8 hours on low or 4 hours on high. 
  • Add a pinch of chilli or cayenne pepper if you like a little heat. 
  • Beef and lamb are rich in iron, zinc and vitamin B12 helping your immune system fight off winter ails.
  • The lamb shanks and sauce would also go great with pasta or rice. 
  • Make these gluten free and use a gluten free flour. 

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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