Submitted by Paulene Christie
Aussie Lamb Shanks
Serving: 6
Ingredients
- 6 lamb shanks
- 1/3 cup honey
- 1T vegemite
- 8-10 hand length stalks of fresh rosemary
Instructions
- Place raw lamb shanks into slow cooker (be sure to remove the plastic sleeve on the bone knuckle that many have on them)
- In a microwave safe cup combine honey and vegemite and heat for 30secs then stir well to combine
- Brush this all over the shanks until all coated
- Lay rosemary over shanks (keep them on the stalk so you can easily remove them at the end prior to serving)
- Cook on AUTO for 8hrs – which is 2hrs high then 6hrs low … or cook them on just LOW for 8-10hrs.
- I used a 7L searing slow cooker for mine which enabled me to place them in a single layer but if you need to stack them that’s ok too – just rotate position half way through cooking
- -Notes
- This recipe also features in our Family Favourites recipe book, available on the shop page of this website
Tried this recipe?Let us know how it was!
Was fall off the bone amazing! Beautiful flavours. Will definitely cook again!
Beautiful flavour. I only cooked two, so used 1/2 the sauce recipe. Next time I will use the full amount. Will definitely cook these again….
Thought it would have a lot more flavour.
Sorry to ask, but what amount of Vegemite? Not sure what 1T means.
1T is one tablespoon 🙂
(1t is one teaspoon)
Delicious, I was a bit sceptical….but loved it.
Do you need to add water when cooking
No water needed Rachel 🙂
Can I used dry rosemary and in what quantity
You sure can use dry rosemary Rachel, just sprinkle generously 🙂
Pretty bloody good! Nice flavour. Only used two shanks but same amount of honey and vegemite as the recipe. (Although I misread it as one teaspoon not tablespoon and read the comments on the recipe afterwards)
Used dried rosemary instead as didn’t have any fresh at home. Would like to use fresh next time to be able to take off prior to serving.
My SlowCooker doesn’t sear. Should I sear t them first? Thanks
You can skip that step now worries John 🙂
Great recipe, I cook lamb shanks alot as we are lamb producers, and everyone liked this dish!
When serving, I strained the juices/marinade to remove the remaining rosemary leaves, skimmed off the fat, and thickened it a little, and poured it over the shanks so we could appreciate the flavour to the max.
What a lovely compliment coming from a family who enjoys lamb like your family does! Thanks Sandra!