Elizabeth's Kitchen Diary

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Slow Cooked Lamb Shanks with Vegetables & Gravy

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A simple yet delicious slow cooked lamb shanks recipe with vegetables and gravy. Serve with creamy mashed potatoes. This recipe has been made in collaboration with Try Lamb, Love Lamb. This post also contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Slow Cooked Lamb Shanks with Vegetables and Gravy

A hearty plateful of succulent, tender slow cooked lamb on a bed of creamy mashed potatoes swimming in the most delicious homemade gravy – what else could you ask for on a cold, winter’s evening when the gales are raging outside?

This recipe is based on a lamb or beef stew I make with the same ingredients. The only difference is that I dredge the cubed meat in seasoned flour and brown on all sides before letting it simmer on low heat for an hour or so on the stove top. I use a little more gravy than mentioned below too, and top the whole thing with some homemade dumplings. 

In fact, why I haven’t I shared that particular recipe with you yet? This needs to be remedied!

Slow Cooked Lamb Shanks with Vegetables and Gravy

I was inspired to make this lamb shank version when I spied some rather gorgeous large lamb shanks in my local supermarket recently. Regular readers will know that we’re quite fond of lamb in our household – it’s our main meat of choice given its low food miles, the fact it’s so tasty and it’s remarkably versatile and easy to cook with.

Do check out the lamb section in your local butchers or supermarket – you can get legs of lamb (and half legs, I’ve spotted recently!), chops, mince, cubed shoulder, racks of lamb, steaks, neck fillet, strips, cutlets, mini roasts and much more. It’s also very reasonably priced.

Slow Cooked Lamb Shanks with Vegetables and Gravy

My recipe is really easy to make too. Simply sear the meat, deglaze the pan, throw in the rest of the ingredients and then ignore it in your oven (or slow cooker) for a few hours. Simply thicken the gravy when the meat is cooked and serve with a generous helping of creamy mashed potatoes. Sometimes, if it’s appeared in my veg box that week, I’ll make creamy celeriac and potato mash, or if you really wanted something a little different this sort of recipe goes really well with creamy polenta.

The ultimate winter comfort food!

Slow Cooked Lamb Shanks with Vegetables and Gravy

What’s your favourite winter lamb recipe? Are you a slow roast sort of person, or do you prefer stews? Let me know in the comments!

For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.

Slow Cooked Lamb Shanks with Vegetables and Gravy

Slow Cooked Lamb Shanks with Vegetables & Gravy

A simple yet delicious slow cooked lamb shanks recipe with vegetables and gravy. Serve with creamy mashed potatoes.
4.84 from 6 votes
Print Rate
Course: Main Course
Cuisine: British
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 servings
Calories: 372kcal

Ingredients

Metric - US Cup Measures

Instructions

  • Preheat oven to 150 C/ 300 F/ gas mark 2.
  • Heat sunflower oil in an ovenproof casserole dish and sear the lamb shanks on all sides. Remove from the pan and set aside.
  • Deglaze the pan with the lamb stock, scraping up all the browned bits that might be stuck to the bottom. Add the tomato puree, rosemary and season well. Remove from the heat.
  • Add the quartered onions, sliced carrots and the peeled, separated cloves of garlic to the pan. Return the seared lamb shanks to the pan, cover tightly with a lid (or use aluminium foil).
  • Bake in the centre of the oven for two hours, removing the foil/lid for the last twenty minutes of cooking so that the meat browns nicely.
  • Carefully remove the lamb shanks and keep warm while you make the gravy.
  • Dissolve the cornflour in a little cold water.
  • Return the casserole pan to a medium-high heat on the hob and when the juices in the pan are bubbling carefully pour in the dissolved cornflour. Stir constantly until the gravy thickens. You might need to add some more hot lamb stock or more dissolved cornflour to get it to your desired consistency.
  • Serve the lamb shanks and gravy with creamy mashed potatos.

Slow Cooker Instructions

  • Sear meat and deglaze pan, as above. Place in a slow cooker along with the remaining ingredients (except the cornflour) and cook on low for 7-8 hours.
  • Remove lamb shanks and thicken gravy, as above.

Nutrition

Calories: 372kcal | Carbohydrates: 19g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 323mg | Potassium: 810mg | Fiber: 3g | Sugar: 7g | Vitamin A: 204.2% | Vitamin C: 14.7% | Calcium: 6.6% | Iron: 21.5%
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

PIN THIS SLOW COOKED LAMB SHANKS RECIPE FOR LATER

This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories! This post also contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Comments

  5. I am now dreaming of that slow cooked succulent lamb shank with creamy mash potoatoes now! I think this is perfect considering the freezing weather we’ve had. I do love the smell of lamb cooking in the house.

    Reply

  15. Yes please!! I had just dinner but I am craving your slow cooked lamb shanks, the meal looks so good. What a gorgeous weeknight dinner it would make, just perfect.

    Reply

  21. I’ve not made lamb shanks but I do love to use my slow cooker. I think this would make for a lovely Sunday lunch. Rich and warming. I shall be giving this a go. Might have to make it this weekend now!

    Reply

  25. This is exactly what I want right now! Such a yummy meal! It’s been many months since I had lamb – something I have to change asap!

    Reply

  34. This looks like such a great meal for December but actually for Christmas too! It’s the perfect comfort meal, the photos are fantastic too, thanks for sharing!

    Reply

  36. Unless you went to a really decent Turkish shop in both Denmark, and in Germany, Lamb was really really hard to find… I didn’t realise I would actually miss it until we couldn’t really get it. It was a real treat to be back in the UK for Easter! I know my husband especially will love this recipe, I must make it really soon! Thank you! 🙂

    Reply

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Elizabeth’s Kitchen Diary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. As an Amazon associate, I earn from qualifying purchases.