There are two tricks to this recipe: browning the lamb shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you'd be hard-pressed to distinguish from the labor-intensive classic.

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Recipe Summary

prep:
15 mins
cook:
6 hrs 20 mins
total:
6 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.

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  • Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.

  • Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.

  • Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.

  • Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

Cook's Note:

This may also be made with veal.

Canned tomato bisque soup can be substituted for the diced tomatoes.

Nutrition Facts

479 calories; protein 36.7g 73% DV; carbohydrates 23.3g 8% DV; fat 20.2g 31% DV; cholesterol 127.8mg 43% DV; sodium 438.6mg 18% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2014
Richard, if you give this recipe another chance, with a little tweaking, I think you might change your mind. Nancy, I gave this 5 stars because I don't usually like lamb, but I really liked this recipe. I only make lamb occasionally because my husband likes it so much. I did make a couple of very minor changes as follows... 1. I diced my own fresh tomatoes - 1 plum, 1 heirloom, and 1 medium size round, instead of using canned. 2. I substituted a full-bodied red wine instead of white. 3. I used a few sprinkles of dried thyme instead of fresh. 4. I added 1 Tbls. of fresh chopped garlic and 1 small fresh peeled finely diced beet. The only change I made in the directions was that I cooked it on high in my slow cooker for 4 hours (I was short on time). I served it over parmesan cous cous, and it was absolutely delicious! I'm saving this to my recipe box. Thanks Nancy! Read More
(7)

Most helpful critical review

Rating: 3 stars
09/28/2014
I wouldn't make this again the flavors didn't highlight the lamb and honestly you could have used most any other meat and get the same result. Garlic is needed and more flavor. Read More
(2)
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/10/2014
Richard, if you give this recipe another chance, with a little tweaking, I think you might change your mind. Nancy, I gave this 5 stars because I don't usually like lamb, but I really liked this recipe. I only make lamb occasionally because my husband likes it so much. I did make a couple of very minor changes as follows... 1. I diced my own fresh tomatoes - 1 plum, 1 heirloom, and 1 medium size round, instead of using canned. 2. I substituted a full-bodied red wine instead of white. 3. I used a few sprinkles of dried thyme instead of fresh. 4. I added 1 Tbls. of fresh chopped garlic and 1 small fresh peeled finely diced beet. The only change I made in the directions was that I cooked it on high in my slow cooker for 4 hours (I was short on time). I served it over parmesan cous cous, and it was absolutely delicious! I'm saving this to my recipe box. Thanks Nancy! Read More
(7)
Rating: 5 stars
03/06/2015
We loved this dish. Read More
(2)
Rating: 3 stars
09/28/2014
I wouldn't make this again the flavors didn't highlight the lamb and honestly you could have used most any other meat and get the same result. Garlic is needed and more flavor. Read More
(2)
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Rating: 5 stars
11/17/2014
Thought this was a great one! Made a side of mushroom orzo and it was perfect. Read More
(1)
Rating: 5 stars
06/15/2019
I have made this twice. First as written and the second time with what we thought would make it more traditional. I substituted red wine and beef broth as others have suggested. I added 5 cloves of smashed garlic and added some dried thyme to the salt and pepper before dredging in flour. Dropped in a couple bay leaves and slow cooked for 6 hours. Served over garlic mashed potatoes. Read More
Rating: 5 stars
08/04/2020
This was outstanding! I added 2 cloves of garlic. At the end I reduced the sauce after using an Emerson blender, a bit more flour, small amount of red wine, garlic salt and seasoned pepper. My husband and I loved the gravy and the meat was perfect. Read More
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Rating: 5 stars
04/04/2020
excellent Read More
Rating: 5 stars
04/21/2018
I made this for the first time and it was excellent! I used red wine instead of white and it still yummy!!! Read More
Rating: 5 stars
04/22/2019
Nancy this lamb recipe was the best! I just made it for the wrong person. A very spoilt husband who only likes burnt crispy tough meat. His work made it Friday before Easter. Burnt the out of it. I followed your recipe not knowing he had it at work and it was super tender. Only rarely can one get lamb where I live. He hated it. He will not be getting it again or anything of this quality.. I added more garlic and herbs. Thickened sauce with cornstarch after skimming fat. Used red wine and beef broth. Seated meat as instructed. Cooked 6 hours on low. Perfect. Gave entire leftovers to my daughter who raves. Read More