Slow Cooker Lamb Shanks In Onion Gravy

Submitted by Karen Barwick

Slow Cooker Lamb Shanks In Onion Gravy

5 from 5 votes
Serving: 2
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes

Ingredients
 

  • 2 x lamb shanks
  • 1 x onion
  • 1/2 cup gravy powder (I use Maggi Rich Gravy Mix)
  • 1.5 cups water
  • salt and pepper to taste
  • 1-2 sprigs fresh rosemary

Instructions
 

  • 1. Spray slow cooker base with cooking spray. Slice onion in half, one half slice in half rings, the other half dice.
  • 2. Place the sliced half rings on base of slow cooker, then place lamb shanks on top of the onions.
  • 3. In small saucepan, saut the diced onions (and yes I do believe it adds a depth of flavour to the dish to do this step, but of course it is optional). Pour these sauted onions on top of the lamb shanks.
  • 4. In same small saucepan blend together the gravy powder and the water and season with salt and pepper if desired then pour this over the lamb shanks. No need to heat or cook this gravy, just blend it - just use the same saucepan to save dishes 🙂
  • 5. Place your rosemary into the slow cooker.
  • 6. Cook on HIGH 4-5 HRS or LOW 6-8 HRS.
  • 7. Serve on a bed of mashed garlic potatoes.
  • Note: If you want to you can add 2 TBS of French onion soup mix to this but I prefer it simple.

39 thoughts on “Slow Cooker Lamb Shanks In Onion Gravy”

  1. Hello I’m concerned about how much gravy powder to put in, I can only buy 27 gram sachets of Maggie roast meat gravy, which I love 🙂 but 1/2 cup seems a lot. So could you tell me how many sachets I should use. Keeping in mind 1 sachet is 27 grams. Hope you can help. Regards Kerrie Martin

  2. Serena McKerrow

    Love love love this recipe! I use a little less gravy powder however maybe 1/3 of a cup (gravox traditional) as it was slightly too rich the first time. As I have made it a few times I havent always had the fresh rosemary available so I have made it both without and with dried rosemary and its equally delish! Thanks for the recipe!

  3. Love this Recipe! I made it for 4 people and used 2 cups of water, 3/4 cup of Red Wine and 1/4 cup of port. Amazing!!! This will be a favourite for years. Thank you

  4. Wow, this was absolutely fabulous!

    I added some garlic to the onions when I fried them with a stock pot and I mixed a packet of brown onion soup to the water and added that to the cooker. Did not add extra salt.

    This is so on my favourites list!!!

  5. This is the lamb shanks recipe I’ve been looking for! Really tender lamb and a tasty rich gravy. Once the lamb was cooked, I moved the gravy to the hob to thicken and added cornflour. I’ll definitely be making this again.

  6. It was obsolutely delicious. I did my own tweets to it. I didn’t have the rosemary substituted it with homemade gravy as far as used 3 tablespoons of flour , pepper and salt to taste beef bouilion packet.
    I added 1 green peppers sliced, carrots closed thin, and fres garlic. It turned out to be very tasty and delicious. I will definitely go this once a month to add verity to my dinners. What a wonderful choice to add to your recipes!!

  7. This was a crowd pleaser in my family. This dish finally pushed my husband into believing in a slow cooked meal. Thanks again ladies for giving me yet another yummy recipe ???

  8. This was absolutely delicious, shanks we’re so tender. I used Gravox Lamb & Rosemary powder and did add extra salt & pepper to the gravy

  9. We tried this tonight for the first time and it was really nice, it got the tick ? of approval
    Next time I will add some mushrooms but it was so good

  10. Hello . I’m wanting to make this but can’t get the maggi gravy in the supermarket in the uk. Only available on line Can you suggest an alternative please & how much & how to make it up ?
    Many thanks Laura

  11. This is so delicious! I added fresh diced garlic as garlic is my thing and I put it in everything! I also used the Maggi deglaze gravy and it was heaven on mashed potatoes. Will definitely make again and might also try it with a boneless lamb roast.

  12. Reviewed in 2019, but it’s still delish! Served with rice, steamed carrots and baby spinach. So easy and enough leftover gravy to slow cook some meatballs or make a savoury mince! There’s only the two of us so this recipe is great.

  13. Linda Robinson

    Fantastic recipe. Almost too easy to prep and walk away for the end result. Meat was so tender and the gravy perfect. I added half a packet of salt reduced french onion soup (personal preference) but will try without it next time. Hubby has already asked for these again. Thankyou for a great fuss free, tasty recipe.

  14. 5 stars
    Making this as I type … I have 6 shanks so doubled all ingredients (we LOVE sauce) and add garlic a some Bay leaves as well didn’t use salt or pepper. already smelling divine thos is such an easy amazing recipe thanks Pauline .

  15. Alona Williamson

    5 stars
    Cooked this today for lunch. Had a couple visiting. The gentleman commented that it was amazing and I think I believe him. He had seconds and asked if he can take home the leftover. I cooked 4 lamb shanks, big ones. Hubby had one and since he saw how our friend enjoyed it, he just gave him the last piece. Myself and his wife just enjoyed the other food I cooked. This is a regular in our home and we just love it. Thank you for sharing your recipe.

  16. Made this tonight and it was delicious (sorry for epic explanation but I find the comments so helpful for reviews when choosing recipes myself)!

    Few differences taking in others comments:
    – made with 4 shanks in 5 litre cooker, but kept other quantities for ingredients for sauce the same except I only used 1/3 cup of traditional Gravox powder
    – added 250g sliced mushrooms and half a red pepper sliced from the beginning
    – added 1 teaspoon minced garlic when sautéing onions
    – used 2 teaspoons dried rosemary and added to saucepan when sautéing onion and garlic (no fresh on hand)

    Due to not getting to butcher until late I cooked on 4 hours high and then reduced to 2 hours for low. I then removed the shanks and let them rest under aluminium foil while I finished the sauce.

    I strained the liquid, but the gravy liquid into a frypan and reduced for maybe 10 minutes (more veges and shanks made a lot of liquid!), I then added in one 40g packet of French onion soup per Paulenes comment as found gravy lacking a little. I’m also a bit textural so I strained the french onion flavoured gravy again and added whatever I strained into my mashed potatoes – delish.

    Then I pulled the meat off the shank, and added the reduced gravy and the strained mushrooms, onion and red peppers back in.

    10/10!

  17. 5 stars
    I have been eying this recipe off for a few months now. Today I took the plunge.
    Absolutely delicious. Going straight to the Favourites.
    Thank you

  18. would highly recommend. Made this yesterday, added capsicums and anything else to the gravy mix and oh boy did not disappoint. I had extra gravy which I saved. The meat was just about fallin off da bone. Mmmm, delic.

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