Slow Cooker Lamb Shanks

Few things say comfort food quite like slow cooker lamb shanks. And this recipe delivers lamb shanks that are so tender they fall away from the bone at the touch of a fork.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by seasoning the lamb shanks. Rub them all over with the olive oil, salt, black pepper, dried rosemary, dried thyme and crushed garlic, making sure the seasoning is evenly distributed. This step builds the base flavour and is worth taking a minute to do properly.

Step 2

Place the sliced onion into the base of the slow cooker to create a bed for the lamb. Sit the lamb shanks on top of the onion, then pour over the stock. The liquid should come partway up the shanks but not fully cover them; this allows the meat to braise rather than boil.

Step 3

Put the lid on the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lamb is beautifully tender and easily pulls away from the bone. During cooking, the collagen in the shanks breaks down, creating a rich, silky sauce.

Step 4

Once cooked, carefully lift the lamb shanks out and keep warm. Skim any excess fat from the cooking liquid, then use the juices to make gravy, either by thickening in a pan or combining with gravy granules.

Step 5

While the lamb rests, prepare your sides. Make mashed potatoes as you like them—extra butter encouraged. For the kale, heat the olive oil in a pan, add the garlic and cook briefly, then toss in the kale and cook for 2–3 minutes until just wilted.

Step 6

Serve the lamb shanks on a bed of mash, spoon over plenty of gravy and finish with the garlicky kale on the side.

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