September 3, 2015
6 hrs 15 mins
3-4 lamb shanks
3 carrots peeled and chopped
1 onion sliced
1 large honey brown mushroom or 4 small mushrooms
3 tsp garlic
3 Tbs soy sauce
2 Tbs oyster sauce
2 tbs Worcestershire sauce
2 bay leaves
1/2 tsp parsley
1 tsp thyme
3 cups beef stock
1tsp curry powder
Your favourite gravy powder
1Brown shanks in a pan (optional)
3Add all ingredients in the slow cooker for 6/8 hours on low and just add your gravy an hour before serving so it has time to thicken.
5Serve with mash and fresh spinach and enjoy !!!
Submitted by Jarrah King
July 13, 2018
Yum yum yum! I’m bookmarking this recipe because it’s the only one I’ll ever use again!
July 12, 2016
Just wanted to add those that find if a little salty use a salt reduced beef stock if you find this recipe bland it might be due to the gravy powder your using I recommend gravox – brown onion gravy or roast meat happy cooking xx
March 13, 2016
Says to cook for 6-8 hours. I cooked mine for a little over 6 hours. Meat fell off the bone. Personally i wouldnt and didnt add Gravy Powder. Flavour was yummy. Would definitely cook again.
March 11, 2016
Had it on for 10 hours and wasn’t very tender, didn’t have any flavour. Husband wasn’t impressed lamb shanks are his favourite 🙁
March 3, 2016
This was a tad salty once I added my brand of gravy powder but otherwise was delicious! Good combo of flavours and it smelt devine while cooking. Having the left overs on rolls tomorrow for lunch, can’t wait. We will be making this one again.
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