Slow Cooker Lamb Shanks in Amber Beer Step-by-step instructions

Before you start

Before you start, make sure you have all your ingredients ready. Slice the onions and carrots, measure the veal stock powder and brown sugar, and pour the beer into a measuring cup. No need to brown the lamb first—the slow cooker does all the work.

Place the lamb shanks in the slow cooker, scatter the vegetables around them, and sprinkle the powder and sugar over the top. Then pour in the beer. The liquid should come about halfway up the sides of the meat; if it doesn't, add a splash of water. Cover and set the slow cooker to low.

Instructions

Layer and Pour

1. 1Layer the Ingredients
   Place the lamb shanks in the bottom of the slow cooker in a single layer. Scatter the sliced onions and carrots around and over the meat. Sprinkle the veal stock powder and brown sugar evenly over everything.
   Look for The shanks should be nestled among the vegetables, with the powder and sugar coating the surfaces.
   Tip If the shanks are large, arrange them so they fit snugly without overlapping too much.
2. 2Pour in the Beer
   Pour the amber beer over the lamb and vegetables. The liquid should come about halfway up the sides of the shanks; add a little water if needed, but do not submerge the meat completely.
   Look for The beer will foam slightly and create a fragrant, malty liquid.
   Tip Use a glass measuring cup to pour steadily and avoid splashing.

At the end of this phase, the slow cooker contains lamb shanks nestled among onions and carrots, with the veal stock powder and brown sugar sprinkled over the top. The beer has been poured in, creating a fragrant, malty liquid that reaches about halfway up the meat. The mixture looks rustic and aromatic, with the promise of a rich sauce to come. Everything is in place to begin the long, slow cooking.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and set it to low. Cook for 8 to 10 hours, or until the lamb is fork-tender and easily pulls away from the bone. Avoid lifting the lid during cooking to maintain a steady temperature. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat should be deeply browned and the sauce thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on high for 4 to 5 hours, but low is preferred for the most tender results.

After 8 to 10 hours on low, the kitchen is filled with the deep, savory aroma of braised lamb and beer. The meat is visibly shrunken and deeply browned, and the sauce has darkened and thickened. The vegetables are soft and have melded into the sauce. When you gently press a fork into the meat, it gives way easily. The slow cooker is bubbling gently, and the lamb is ready to be rested and served.

Rest and Serve

4. 4Rest the Lamb
   When the lamb is done, turn off the slow cooker. Carefully transfer the shanks to a plate and let them rest for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The meat will be very tender; handle gently to keep it intact.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting also makes it easier to spoon the sauce over without breaking the meat apart.
5. 5Finish the Sauce
   If the sauce is thinner than desired, pour it into a saucepan and simmer over medium heat for 5 to 10 minutes, until it reduces and thickens slightly. Season with salt and pepper to taste.
   Look for The sauce should coat the back of a spoon and have a glossy sheen.
   Tip Do not over-reduce; it will thicken a bit more as it cools.
6. 6Serve
   Place each lamb shank on a plate, spoon the vegetables and sauce over the top, and serve hot.
   Look for The meat should be falling off the bone and glistening with sauce.
   Tip Mashed potatoes or crusty bread are ideal for soaking up the sauce.

The lamb shanks have rested for at least 3 minutes, allowing the juices to settle. The sauce has been simmered and reduced to a glossy, spoon-coating consistency. When you plate the shanks, the meat is so tender it threatens to fall off the bone.

The vegetables and sauce are spooned over the top, creating a beautiful, rustic presentation. The dish is ready to be served, with the promise of fork-tender meat and a rich, flavorful sauce.

Common mistakes

A common mistake is lifting the lid too often to check on the food. This releases heat and can extend the cooking time significantly. Another pitfall is using a beer that's too bitter or hoppy, which can overpower the dish—stick to a smooth amber ale or lager.

If the sauce is too thin at the end, don't panic; simply simmer it on the stovetop to reduce it. Finally, don't skip the resting step—cutting into the meat immediately will cause the juices to run out, leaving it dry.

How to tell it’s done

The lamb is done when it is fork-tender and the meat easily pulls away from the bone. To check, insert a fork into the thickest part of a shank—it should slide in with little resistance. The internal temperature should read at least 145°F (63°C), but because it's cooked low and slow, it will likely be well above that.

The sauce should have darkened and thickened slightly. If you want a thicker sauce, simmer it on the stovetop for a few minutes after removing the lamb. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest