Slow Cooked Lamb Shanks

Slow Cooker Lamb Shanks

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The perfect welcome home!

Tender lamb shanks & beads of bloated pearl barley in a rich, deep sauce, sweet with carrot and honey, yet aromatic with coriander seeds and sherry…

Lamb Shanks

My slow cooker spends most of the year gathering dust in the back of a cupboard, but each year, around October time, I suddenly yearn for the comfort of a slow cooked meal.  Nothing beats opening the door to be greeted by the sweet smell of supper wafting from the kitchen after a hard day at work and a cold journey home in the dark.

Lamb shanks are such a rewarding thing to cook.  Frankly, it’s hard NOT to make them taste sensational! Just a few simple ingredients added to them and you’ve got yourself a meal fit for a king!  This recipe is so good it can’t fail to help restore you at the end of a hard day.

Slow Cooker Lamb Shanks

Serves 4

You will need:

4 lamb shanks

1 tbs olive oil

1 onion, chopped

1 tsp coriander seeds, roughly crushed

2 tbs flour

400 ml chicken or lamb stock

100 ml sherry

1 tbs honey

2 carrots, chopped

40 g pearl barley

Slow Cooked Lamb Shanks

  • Set your slow cooker to high
  • Add the oil to a frying pan and brown your lamb shanks on all sides.  Then pop them into your slow cooker so the bone end is at the top.
  • Now add your onion to the pan and fry for about 5 minutes until it has softened.  Throw in your roughly crushed coriander seeds and cook for another minute.
  • Now add your flour and stir into the mix for a further minute.
  • Finally add the stock, sherry and honey and bring to the boil.
  • Season well and pour the mix over your lamb along with your carrot and pearl barley (if I’m going to be around, then I add these about half way through, but they’re fine added now if you’re out all day)
  • Now leave it to do it’s thing for around 7 hours (if you need longer, just put your cooker to a lower setting). Again, if you’re around, give the lamb a turn about half way through, but if you’re not, it won’t come to any harm!
  • Serve with some tasty veg – to keep it super easy, just bung in some frozen peas about 30 mins before you’re ready to eat.

Can’t I just bung it all in?

In a word, yes, yes you can.  It won’t have quite the same depth of flavour but it’ll still be pretty darn awesome so if you don’t have time for the initial browning in a pan stage then just get all your ingredients together and bung them in before you head out the door.

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Have your say

If you like this recipe, then please hit like and share it with your friends! Many thanks 🙂

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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