Slow Cooker Lamb Shanks with Carrots and White Wine Step-by-step instructions

Before you start

Ensure you have all ingredients measured and prepped before beginning. Slice the carrots and onions to your preferred thickness, keeping in mind that they will cook for several hours and soften significantly.

Have your slow cooker clean and placed on a stable surface near an outlet. If your lamb shanks are quite large, trim any excess fat if desired, although a small amount of fat helps keep the meat moist during the long braise.

Instructions

Preparation

1. 1Assemble the Ingredients
   Place the raw lamb shanks into the base of the slow cooker. Scatter the sliced carrots and onions evenly around the meat. Sprinkle the crumbled bouillon and dried herbs over the top of the ingredients. Finally, pour the dry white wine over the entire mixture to ensure the flavors begin to meld from the start.
   Look for The slow cooker should be filled with the layered ingredients and the wine poured over the top.
   Tip Ensure the lamb shanks are placed directly on the bottom of the slow cooker for even cooking.

At this stage, the slow cooker is filled with raw lamb, vegetables, herbs, and wine. Everything should be arranged neatly to ensure even cooking. Check that the bouillon is crumbled well so it dissolves evenly into the liquid as it heats up, providing a consistent base for the braising sauce.

Slow Cooking

2. 2Slow Cook the Lamb
   Cover the slow cooker with its lid and set it to low heat. Allow the lamb to cook slowly for approximately 8 hours. The low and slow process is essential for breaking down the tough connective tissues in the lamb shanks, resulting in tender, succulent meat that pulls easily away from the bone. Ensure the meat reaches an internal temperature of 145°F (63°C) and let it rest for at least 3 minutes.
   Look for The lamb should be tender and the vegetables soft when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently, as this releases heat and moisture, which can significantly increase the total cooking time.

During the long cooking phase, the kitchen will begin to fill with the savory aroma of the lamb and herbs. The liquid should be bubbling gently. By the end of this phase, the meat should look significantly darker and more tender, and the carrots should be soft enough to pierce with a fork.

Serving

3. 3Serve and Rest
   Once the lamb is fully cooked, carefully remove the shanks and the vegetables from the slow cooker. Place them onto a warm serving plate. Let the lamb rest for at least 5 minutes before serving to allow the juices to redistribute throughout the meat. Serve hot alongside the carrots and onions.
   Look for The lamb meat should be glossy, tender, and steaming hot.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If desired, the remaining cooking liquid in the slow cooker can be strained and reduced in a saucepan to make a thicker, more concentrated sauce.

The final stage involves carefully transferring the cooked lamb and vegetables to a serving dish. The meat should be glossy and tender, and the sauce should have a rich, deep color.

Check that the lamb is hot and tender before serving, ensuring it has rested for at least 5 minutes to lock in the juices.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even heat distribution. Ensure there is enough space for the liquid to circulate around the lamb.

Another error is checking the food too frequently; opening the lid causes a significant heat loss, which can add substantial time to the cooking process. Finally, do not use an overly sweet wine, as the cooking process will concentrate the sugars and may make the final sauce cloying.

How to tell it’s done

The lamb shanks are fully cooked when the meat is extremely tender and pulls away easily from the bone with a fork. The internal temperature of the meat should reach at least 145°F (63°C).

The vegetables should be soft and fully infused with the savory flavors of the braising liquid. Ensure the meat rests for at least 5 minutes after removing it from the slow cooker to maintain its juiciness.

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