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Savory Slow Cooker Lamb Shanks With Rosemary and Mushrooms

User Rating 4.5 Star Rating (6 Reviews)


Savory Slow Cooker Lamb Shanks

Savory Slow Cooker Lamb Shanks

Photo: Diana Rattray
Rosemary and mushrooms help to flavor this melt-in-your-mouth tender lamb. This lamb cooks for about 10 to 12 hours, and it's perfect for a busy day meal.


  • 2 tablespoons olive oil
  • 4 to 6 lamb shanks, about 6 pounds
  • 1 cup Pinot Noir or Burgundy, or other dry red wine
  • 3 tablespoons grainy Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
  • 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
  • 4 large cloves garlic, finely minced
  • 16 ounces sliced mushrooms
  • 1 large carrot, diced
  • 12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges


*To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used.

In a large skillet over medium-high heat, heat the olive oil. Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker.

Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.

To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker.

Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely Amazing, Member YummieTummie

This was my first time trying to make lamb EVER. My fiance loves lamb so i thought i would give this a try. The lamb literally fell off the bone and it make more of a veggie/ lamb chunk concoction. I didnt have balsamic vinegar i only had ""red wine vinegarette"" which turned out quite nicely. i had used double the wine and spices because i had about 8 lamb chop sirloin steaks and the veggies i added more because i love my veggies. when everything was said and done i had taken out the lamb and veggies so i was just left with the sauce.. i put some on the mixture itself and then i took the rest of the liquid ( that remained in the crock pot) and added flour to make a really nice gravy i really enjoyed this recipie and will surely make it again !!!

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