Lamb Shanks

Submitted by Tanya Kingston

Lamb Shanks

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Serving: 4
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 4


  • 4 Lamb Shanks
  • 1 410g Tin of Tomato Puree (or diced tomatoes if you prefer a chunkier sauce)
  • Garlic, minced
  • Onion, finely diced
  • 1/4 cup Red Wine Vinegar
  • 1 cup Beef Stock
  • 2 tbs Tomato Paste
  • Rosemary
  • Thyme
  • 3 tbs Cornflour
  • Water


  • Place lamb shanks in slow cooker. Combine all other ingredients (except for cornflour and water) in a bowl and whisk to combine. Pour sauce over lamb. Cook for 8 hours on low. When cooked remove lamb shanks. Mix cornflour with a little water and use to thicken the sauce to your desired consistency. Serve with mashed potato or other vegetables of your choice.
  • (My apologies for the messy plate in the photo, my husband barely gave me a chance to take the photo let alone clean the plate as he was too eager to eat it - first time I have cooked him lamb as I don't eat it)

2 thoughts on “Lamb Shanks”

  1. This was awesome, easy to chuck together. I added a heap of chopped rosemary which was delish and the flavour really came through (but still subtle). I didn’t add or use the cornflour. The left over sauce will be used for pasta sauce later in the week = happiness

  2. This was my first ever recipe in my slow cooker, I chose this because of its simplicity and it was amazing!! I sent out some pictures and everyone immediately wanted to come around for dinner!!

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