Lamb shanks are one of those cuts that rewards patience. Eight hours on low, and the meat falls clean off the bone, the braising liquid reduces into a rich red wine gravy, and the BBQ spice rub gives the whole thing a depth that tastes like far more effort than it was. I’ve made this more times than I can count — it’s become my go-to for Sunday dinners and dinner parties alike because most of the work is done the night before.
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These lamb shanks are perfect for Sunday family dinners, holiday gatherings, or any night you want a proper sit-down meal without the stress of last-minute cooking. They’re completely make-ahead-friendly — the flavor actually improves overnight — which makes them ideal for dinner parties, too.
Table of contents
What You’ll Need to Cook
Lamb Shanks — For slow cooking, you want shanks that still have the bone in. The marrow renders into the braising liquid as it cooks and is a big part of why the sauce ends up tasting so rich. I look for shanks that are a deep pinkish-red with good marbling around the shank itself — avoid anything that looks pale grey or has a strong smell before cooking. Most are sold per shank, so plan for one per person for a full serving.
Smoked Paprika — This is the backbone of the rub. I always use smoked rather than sweet here because it adds a subtle depth to the crust that regular paprika just doesn’t deliver. Once those shanks hit the hot pan the paprika in the rub goes dark and almost caramelized — that’s exactly what you want.
Dry Red Wine — I always reach for a full-bodied Shiraz or Cabernet Sauvignon here. I’ve used lighter reds before and the sauce comes out thinner and less complex — it works, but the depth just isn’t there. You don’t need to spend money on a premium bottle; anything you’d be happy enough to drink a glass of will do fine.
Beef Stock — Lamb stock is ideal if you can find it, but beef stock is what I keep in my pantry and it produces a deeply savory braising base. Avoid using water or chicken stock here — the end sauce won’t have the same body.
Tomato Paste — Don’t skip this. Two tablespoons cooked off in the pan before the wine goes in builds a layer of flavor that you simply won’t get by throwing everything raw into the pot.
Fresh Rosemary and Thyme — Fresh herbs here genuinely matter. I’ve made this with dried in a pinch and it’s noticeably less fragrant. A couple of sprigs tucked in with the thyme is all you need.
Other ingredients: yellow onion, carrots, garlic, Worcestershire sauce, brown sugar, cornstarch, olive oil, bay leaves.
Ingredient Substitutes
Red Wine — If you’d rather cook without alcohol, substitute with extra beef stock plus 1 tablespoon of balsamic vinegar and a teaspoon of Worcestershire sauce. I’ve tried this version and the sauce is slightly less complex but still very good — the balsamic brings a similar acidity and color.
Beef Stock — Lamb stock is a straight swap and actually deepens the lamb flavor. Vegetable stock will work in a pinch but produces a noticeably lighter-tasting sauce.
Cornstarch (gluten-free option) — Arrowroot powder is a direct 1:1 substitute and keeps the recipe completely gluten-free. I haven’t noticed any difference in the final sauce texture.
Fresh Herbs — If fresh isn’t available, use 1 teaspoon dried rosemary and ½ teaspoon dried thyme. Add them directly to the braising liquid rather than as sprigs.
How to Make Slow Cooked Lamb Shanks
Step 1 — Dry, Rub, and Rest the Shanks
Pat each shank completely dry with paper towels before anything else. If there’s surface moisture on the meat, it will steam in the pan instead of searing, and you’ll end up with grey, flat-tasting lamb instead of the deep crust you’re after. Mix all the spice rub ingredients in a small bowl and coat every surface of each shank — don’t forget the underside of the knuckle.
If you have time, let the rubbed shanks sit uncovered in the fridge for at least an hour or overnight.
Step 2 — Sear the Shanks
Get your skillet screaming hot before adding the oil, then let the oil heat until it shimmers. Lay the shanks in — you should hear an aggressive sizzle on contact. If it doesn’t sizzle hard the moment the meat hits the pan, the pan isn’t hot enough. Leave each side completely alone for 3–4 minutes.
The spice rub crust will go deep brown, almost mahogany, and the edges will look slightly crispy. Work in batches if you can’t fit them all without crowding — crowded meat steams rather than sears, and you’ll lose that crust entirely.
Step 3 — Build the Braising Base
Don’t wipe the pan. All those sticky, spiced brown bits on the bottom are pure flavor. Reduce the heat to medium, add the onion and carrot and let them soften in the rendered lamb fat for about 4–5 minutes. Add the garlic and tomato paste and stir constantly for 1 minute until the paste darkens slightly and smells nutty. Then pour in the wine.
You’ll hear a loud hiss and the liquid will bubble up immediately — use your spoon to scrape up every browned bit from the bottom of the pan. This deglazing step transfers all that seared, spiced flavor directly into your braising liquid.
Step 4 — Slow Cook Low and Slow
Transfer the seared shanks to the slow cooker. Pour the braising liquid — with the vegetables still in it — over the shanks. Add the beef stock, Worcestershire sauce, brown sugar, bay leaves, and fresh herb sprigs. The liquid should come about halfway up the shanks; it doesn’t need to cover them fully. Set to LOW for 7–8 hours.
I strongly prefer low over high — the extra time produces noticeably more tender meat and a more developed sauce. At around the 6-hour mark the kitchen will start to smell intensely savory, almost like roasted spiced lamb mixed with red wine. Once that smell hits, you know you’re close.
At 7 hours, the meat should feel very soft when you press the top of the shank — almost no resistance. The bone should wiggle freely. When you try to lift a shank by the bone, the meat around it should already be pulling away at the top. If it still feels firm, go the full 8 hours.
Step 5 — Rest the Shanks and Make the Gravy
Transfer the cooked shanks to a plate and tent loosely with foil while you make the sauce. Strain the braising liquid through a fine-mesh strainer into a saucepan — press the vegetables to extract every bit of liquid, then discard the solids. Skim the fat from the surface with a spoon. This step matters — if you skip it the sauce will be oily and won’t thicken properly.
Bring the strained liquid to a rolling simmer over medium-high heat. Mix the cornstarch with cold water to make a smooth slurry, then whisk it in. Cook for 2–3 minutes, stirring, until the sauce thickens and coats the back of a spoon. It should be glossy and deep — the color of dark wine cooked down. Taste and adjust salt and pepper. If the sauce still tastes thin, simmer uncovered for a few more minutes before adding the cornstarch slurry.
How to Store Leftovers and Reheat
Let the shanks cool to room temperature before storing, ideally submerged in the braising liquid to keep them moist. Transfer to an airtight container — shanks and sauce together — and refrigerate for up to 4 days. To freeze, store in the sauce in a freezer-safe container for up to 3 months.
Reheat covered in a 325°F oven for 25–30 minutes until heated through, or gently on the stovetop over low heat with a splash of extra stock if the sauce has thickened too much in the fridge.
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🍖 Sides for Lamb Shanks
- Grilled Broccoli
- Baked Sweet Potato
- Grilled Cornbread
- Grilled Carrots with Brown Butter
- Loaded Mashed Potato Casserole
- Baked Potato Rounds
Slow Cooker Lamb Shanks
Ingredients
Spice Rub:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp brown sugar
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
Main:
- 4 lamb shanks approx. 12–14 oz each
- 2 tbsp olive oil
Braising Liquid:
- 1 medium yellow onion diced
- 2 medium carrots roughly chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup full-bodied dry red wine Shiraz or Cabernet
- 1½ cups beef stock or lamb stock if available
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
To Thicken:
- 2 tbsp cornstarch
- 3 tbsp cold water
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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