Slow-Cooker Braised Lamb Shanks Recipe | Yummly
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Slow-Cooker Braised Lamb Shanks

Samuel: "Yum. I made it in a pot and cooked on low heat fo…" Read More
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  • 1 yellow onion (diced)
  • 2 celery stalks (diced)
  • 2 carrots (peeled and diced)
  • 3 garlic cloves (crushed)
  • 2 cups chicken stock
  • 1 cup chopped tomatoes (peeled, seeded and)
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 4 lamb shanks (external fat trimmed)
  • salt
  • freshly ground pepper
  • 2 tablespoons olive oil
  • 1 cup red wine
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    NutritionView More

    Sodium31% DV750mg
    Fat92% DV60g
    Protein159% DV81g
    Carbs6% DV18g
    Fiber12% DV3g
    Calories1000Calories from Fat540
    Total Fat60g92%
    Saturated Fat25g125%
    Trans Fat
    Calories from Fat540
    Total Carbohydrate18g6%
    Dietary Fiber3g12%
    Vitamin A110%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Samuel 20 days ago
    Yum. I made it in a pot and cooked on low heat for about 3 hours. Everyone loves this dish
    Amy Carothers 9 months ago
    There are some reviews about this being bland, but with a few tweaks, I think it turned out fantastic. I doubled the celery and carrots, tripled the garlic. Used diced tomatoes with the juice. I used the entire can of tomato paste and the entire package of fresh thyme. I also added a little rosemary and some nutmeg. I salted and peppered this dish throughout the process. I used chicken stock, but will probably use beef next time. Served it over mashed potatoes. It was delicious!
    Topher a year ago
    Best recipe I've found, just swapped the chicken stock for beef stock, and cooked on low for 8 hours.
    Mariane C. a year ago
    So far so good - smells amazing!
    Darren Blackwell 2 years ago
    Easy work. Recipe looked amazing but I added 2 Tbsp of fruit chutney to sweeten it up
    Audrey 2 years ago
    Loved the flavor! I ended up separating the meat from bones, fat, etc. since it fell apart after 5 hours of cooking.
    Smith 3 years ago
    very yummy easy to prepare
    Rae Townsend 3 years ago
    It was delicious and easy to make
    Rick W. 3 years ago
    Good. Served with basmati rice
    Darren 3 years ago
    Easy work. Amazing flavour
    Stephen McNeil 3 years ago
    Quite nice but need to slow cook on low 8 hours not high 4 hours as meat not falling of bone and melting in mouth on the high cook
    Rahel Izq 3 years ago
    Good Delicious Yes definitely I will make it again