Saturday Night Slow Cooker Lamb Shanks

Tender lamb shanks cooked slowly in broth till the meat falls from the bone, served with a glass of red … sounds like the perfect Saturday night in to us

Prep 10 Mins | Cook 6 hours  | Serves 2
Recipe By: Paige Frost  / @paigemichaelobe


  • 2 or 3 Grass-Fed Lamb Shanks
  • 2 small brown onions roughly chopped
  • 2 carrots roughly chopped
  • 3 cloves of garlic, peeled and crushed with the back of your knife
  • 1 large stalk of celery
  • 1 can organic diced tomatoes
  • 3/4 cup red wine
  • 2 cups of Gevity Rx Natural Bone Broth Body Glue (2 teaspoons to 2 cups water)
  • Two sprigs of fresh rosemary
  • Olive oil
  • Salt and Pepper
  • Mashed potato and veggies to serve


  1. Brown lamb shanks over medium heat for about 5 mins, season with salt and pepper. Turn off and set aside.
  2. In a fry pan over medium heat add olive oil, onion, celery and carrot. Stir for 5 mins or until onion just starts to soften (don’t let it burn). Then add your garlic cloves and red wine and turn off heat.
  3. Turn your slow cooker on high, add your shanks and pour over your onion mixture.
  4. Add the tomatoes, bone broth and rosemary sprigs and mix around well to submerge your shanks as well as you can.
  5. Pop lid on and 6 hours later you will have the most succulent lamb shanks, with the meat falling from the bone.
  6. Serve with mash potato or sweet potato and you choice of veg.


  • I have quite a large slow cooker so the shanks fit well.  If you have a smaller one you may need your butcher to trim the bone so they fit.
  • After 6 hours I turned my cooker to low and put on my mash and veggies.
  • This could also be cooked on low for 8 hours.

“I wanted to make something tonight that had the beautiful smell traveling through the home all day. I bought 3 shanks as i haven’t made them before and was thinking Michael might have needed two, but one each with mashed potato, broccoli and peas was plenty.. though we both had a little pick at the third and I’m glad for a little leftovers” Paige Frost

Leave a comment

All comments are moderated before being published

Shop now