Slow Cooker Lamb Shanks with Savory Tomato Sauce Step-by-step instructions

Before you start

Before starting, ensure that you have cleaned your work surface thoroughly. Take the lamb shanks out of the refrigerator about 20 minutes before you begin to take the chill off, though they should remain covered. Prepare your slow cooker by ensuring the ceramic insert is clean and dry.

Have your tomato coulis measured out and your onion sliced into thin, even pieces to ensure they soften uniformly alongside the meat. Having all ingredients measured and ready will make the assembly process seamless and quick.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the lamb shanks at the bottom of the slow cooker vessel. Distribute the sliced onions evenly over the meat, then sprinkle the dried basil over the top to season the lamb thoroughly.
   Look for The lamb should be in a single layer at the bottom of the slow cooker.
   Tip Ensuring the lamb is on the bottom allows it to submerge fully in the sauce during the cooking process.

At this phase, the lamb shanks, onions, and basil are arranged in the slow cooker. The ingredients should look fresh, with the onions providing a base for the lamb. Ensure the shanks are positioned so they will be mostly submerged once the liquid is added. There should be no signs of browning yet, as this is a slow-braising recipe. Verify that the slow cooker is plugged in and ready to be set to the low heat setting for the duration of the cooking time.

Slow braising process

2. 2Add sauce and cook
   Pour the tomato coulis over the lamb and onions. Cover the slow cooker with the lid and set to low. Cook for 8 hours until the meat is tender and easily pulls away from the bone.
   Look for The tomato sauce should completely cover the lamb shanks.
   Tip Avoid lifting the lid during the first few hours to maintain a consistent temperature and moisture level.

During this phase, the kitchen will begin to fill with the savory aroma of slow-cooked lamb and herbs. The tomato coulis will have darkened slightly as it concentrates and blends with the juices released by the lamb.

The onions will have become translucent and soft, almost melting into the sauce. It is important that the liquid remains at a gentle simmer; if the sauce appears to be boiling vigorously, adjust the heat setting if your slow cooker allows, or ensure the lid is tightly sealed.

Final finish and service

3. 3Check internal temperature and serve
   Verify the internal temperature of the lamb reaches 145°F (63°C) using a meat thermometer. Carefully remove the shanks, allow them to rest for at least 5 minutes, then serve topped with the warm tomato sauce.
   Look for The meat should be falling off the bone and the sauce should have thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat ensures the juices redistribute for the most tender texture possible.

The final result should be a beautiful, dark, and glossy sauce surrounding tender, fall-apart lamb shanks. The meat will have shrunk slightly from the bone, indicating perfect tenderness. The sauce should be thick enough to cling to the meat. Before serving, verify that the internal temperature of the lamb has reached at least 145°F (63°C). The aroma should be rich and savory, with the bright scent of basil coming through. The shanks are now ready to be plated and served immediately.

Common mistakes

Avoid the common mistake of overcrowding the slow cooker if you are doubling the recipe; the shanks need space to braise properly in the sauce. Another error is lifting the lid too frequently, which releases essential heat and steam, significantly increasing the cooking time.

Ensure you do not add too much liquid; the tomato coulis provides enough moisture, and excess liquid will result in a thin, watery sauce that lacks the desired richness. Finally, never skip the resting period, as this is crucial for the texture.

How to tell it’s done

The lamb is perfectly cooked when the meat is exceptionally tender and begins to pull away from the bone with little resistance. Using a meat thermometer, ensure the thickest part of the meat reaches an internal temperature of at least 145°F (63°C).

The sauce should have a glossy, thickened consistency that coats the back of a spoon. If the meat still feels firm or the bone does not move easily when gently prodded with a fork, continue cooking for an additional thirty minutes before checking again.

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