Slow Cooker Lamb Shanks
These slow cooker lamb shanks come out impossibly tender — the kind of tender where the bone slides clean out before you even try. A BBQ spice rub builds a deep, savory crust before the shanks braise low and slow in a red wine sauce that reduces into pure glossy gravy.
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