Slow-Cooked Braised Lamb Shanks with Roasted Potatoes & Herbs
235
18
1.30k
I still remember the first time I made these slow-cooked braised lamb shanks — the house smelled like a cozy countryside kitchen by dinnertime. Tender meat falling off the bone, a glossy, herb-scented sauce and buttered potatoes make this a low-effort, high-comfort meal that’s perfect for weekend dinners or a special Sunday supper. If you love dishes where the slow cooker does the heavy lifting and you get to impress with rustic plating, this is a keeper. For another potato-forward comfort recipe I often pair when entertaining, try the rich, comforting flavors in creamy garlic chicken with roasted baby potatoes.
Why you’ll love this dish
This recipe combines deep, braised lamb flavor with tender, roasted-style potatoes — all cooked in one pot for minimal fuss and maximum flavor. Lamb shanks are inexpensive relative to more glamorous cuts, but slow cooking transforms them into melt-in-your-mouth meat with a rich sauce. It’s ideal for:
- Sunday family meals or relaxed dinner parties.
- Meal-prep: leftovers reheat beautifully and often taste better the next day.
- Anyone who wants an impressive, low-effort main: brown, braise, and let the slow cooker work.
“The lamb was unbelievably tender and the sauce had that savory depth you only get from slow braising — comfort food at its finest.”
The cooking process explained
Before you start, expect three clear stages: brown the shanks to build flavor, deglaze the pan and make the braising liquid, then slow-cook with herbs and potatoes. Browning develops the fond that gives your sauce richness. Slow cooking at low heat for 6–8 hours breaks down connective tissue in the shanks so the meat becomes silky and easy to pull apart. Add the cubed potatoes in the last hour so they finish tender but not mushy. Finish by stirring butter into the braising liquid for shine and a rounded mouthfeel.
What you’ll need
- 4 lamb shanks (about 1.5–2 lbs total) — look for similar sizes so they cook evenly.
- 2 tbsp olive oil — for browning.
- Salt and pepper — to season.
- 2 cups beef broth — provides a meaty base; use low-sodium if preferred. (Substitute: lamb or chicken stock.)
- 1 cup red wine — adds acidity and depth. (Non-alcohol option below.)
- 3–4 garlic cloves, smashed — flavor backbone.
- Fresh herbs like rosemary and thyme (a few sprigs each) — aromatic and classic with lamb.
- 4 large potatoes, peeled and cubed — Yukon Gold or Russet both work; Yukon Gold holds its shape a bit better.
- 2 tbsp butter — stirred into the sauce at the end for gloss and richness.
Notes: for a dairy-free finish, omit the butter and swirl in a splash of extra broth or a little olive oil instead. If you prefer no wine, replace it with an equal amount of additional broth plus 1–2 tbsp balsamic vinegar for acidity.
Step-by-step instructions
- Pat lamb shanks dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the shanks on all sides until deeply colored (about 3–4 minutes per side). Work in batches if needed.
- Transfer the browned shanks to your slow cooker and set aside.
- In the same skillet, lower heat to medium and add smashed garlic. Sauté for 30–45 seconds until fragrant — don’t let it burn.
- Pour in the red wine and scrape the browned bits from the skillet with a wooden spoon. Let the wine reduce for 1–2 minutes.
- Add the beef broth to the skillet, stir, then pour the whole mixture over the lamb shanks in the slow cooker.
- Tuck in the rosemary and thyme sprigs, cover, and cook on low for 6–8 hours until the shanks are tender and the meat pulls away from the bone.
- About 1 hour before serving, add the cubed potatoes to the slow cooker so they cook through but hold their shape.
- When done, remove the shanks and potatoes to a serving dish. Skim any excess fat from the sauce, then stir 2 tbsp butter into the remaining sauce in the slow cooker for shine and flavor. Spoon the sauce over the shanks and potatoes and serve.
Best ways to enjoy it
Serve each shank over a bed of the buttered potatoes and spoon the herb-scented sauce generously on top. For sides and pairings:
- Light green salad with lemon vinaigrette to cut the richness.
- Braised greens (like Swiss chard or spinach) or roasted root vegetables.
- A glass of the same style of red wine used in cooking — think medium-bodied Cabernet or Merlot.
If you want a complementary lamb-centered course, consider pairing with herb-crusted lamb chops with roasted vegetables for a themed menu.
Storage and reheating tips
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Keep sauce and solids together to preserve moisture.
- Freeze: Place shanks and potatoes in a freezer-safe container or bag with sauce and freeze up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Gently warm in a saucepan over low heat or in a 325°F oven covered with foil until heated through. Microwave works for single portions but may make potatoes softer.
Food safety: refrigerate within two hours of cooking and reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Don’t skip browning. The fond is where the deep braise flavor comes from.
- Use similar-sized shanks so they finish at the same time.
- If your slow cooker runs hot, check tenderness an hour earlier.
- Deglaze the skillet thoroughly with wine — those browned bits are pure flavor.
- For a thicker sauce, remove the shanks and simmer the braising liquid on the stovetop until reduced, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
For a comforting, one-pot weeknight alternate with roots and grains, you might also like this chicken and wild rice with roasted sweet potatoes as an easy companion menu idea.
Creative twists
- Tomato-braised: Add a can of crushed tomatoes and a pinch of smoked paprika for a tomato-forward sauce.
- Mediterranean: Add olives, capers and a squeeze of lemon before serving.
- Spicy harissa: Stir in 1–2 tsp harissa paste to the braise for warmth and complexity.
- Slow-roast in oven: Braise at 300°F (150°C) in an oven-safe pot for 3.5–4 hours as an alternative to the slow cooker.
FAQ
Common questions
Q: How long does this take, start to finish?
A: Active hands-on time is about 20–30 minutes for browning and prep. Slow-cooking is 6–8 hours on low. Total elapsed time is ~6.5–8.5 hours.
Q: Can I make this without wine?
A: Yes — replace the wine with equal parts beef (or chicken) broth plus 1–2 tablespoons balsamic vinegar or a splash of lemon juice for acidity.
Q: How do I know the shanks are done?
A: They’re done when the meat easily pulls away from the bone with a fork and the connective tissue feels soft, not chewy. Check after 6 hours and continue if needed.
Q: Can I do this on high in the slow cooker?
A: Yes, cooking on high will reduce time (about 3–4 hours), but low and slow yields the most tender texture.
Q: Is the sauce safe to keep as leftovers?
A: Yes — store sauce with the meat in the fridge for 3–4 days or freeze up to 3 months. Reheat gently until steaming.
Conclusion
Slow-cooked braised lamb shanks with roasted potatoes and herbs are a comforting, impressive dish that rewards a little patience with richly layered flavor and tender meat. For inspiration and variations from trusted recipe developers, see Tori Avey’s take on herb-braised shanks at Tori Avey’s herb-braised lamb shanks, Alison Roman’s slow-cooked lamb with an aromatic white wine lift at Alison Roman’s slow-cooked lamb with white wine and potatoes, and a tomato-braised option from Rachel Phipps at Rachel Phipps’ tomato-braised lamb shanks.
Slow-Cooked Braised Lamb Shanks
Ingredients
Method
- Pat lamb shanks dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the shanks on all sides until deeply colored (about 3–4 minutes per side). Work in batches if needed.
- Transfer the browned shanks to your slow cooker and set aside.
- In the same skillet, lower heat to medium and add smashed garlic. Sauté for 30–45 seconds until fragrant — don’t let it burn.
- Pour in the red wine and scrape the browned bits from the skillet with a wooden spoon. Let the wine reduce for 1–2 minutes.
- Add the beef broth to the skillet, stir, then pour the whole mixture over the lamb shanks in the slow cooker.
- Tuck in the rosemary and thyme sprigs, cover, and cook on low for 6–8 hours until the shanks are tender and the meat pulls away from the bone.
- About 1 hour before serving, add the cubed potatoes to the slow cooker so they cook through but hold their shape.
- When done, remove the shanks and potatoes to a serving dish. Skim any excess fat from the sauce, then stir 2 tbsp butter into the remaining sauce in the slow cooker for shine and flavor.
- Spoon the sauce over the shanks and potatoes and serve.
