Slow Cooker Lamb Shanks with Savory Tomato Sauce Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can pat the lamb shanks dry and season them with salt and pepper before placing them in the slow cooker. While the recipe is designed for simplicity, this extra step can add a slight savory crust to the meat. If you have extra time, you can also skim any excess fat that rises to the surface of the sauce during the final hour of cooking, which results in a cleaner, more refined finish to the tomato base.

If you find that your sauce is a little too thin at the end of the cooking time, you can carefully remove the shanks and set them aside on a warm plate. Turn the slow cooker to the high setting or transfer the sauce to a saucepan and simmer it for a few minutes until it reduces to your desired consistency. This simple step can turn a standard sauce into a professional-quality reduction that perfectly glazes the tender lamb.

Variations

• Garlic and Herb Infusion: Add four cloves of smashed garlic and a sprig of fresh rosemary to the slow cooker at the beginning. This adds an aromatic complexity that pairs wonderfully with the lamb.
• Spicy Tomato Kick: Stir in a teaspoon of crushed red pepper flakes or a dash of hot sauce along with the tomato coulis to give the sauce a pleasant, warming heat that cuts through the richness.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water if the sauce has thickened too much.

Allow any leftovers to cool completely within two hours of cooking before transferring them to an airtight container. This helps maintain the quality and safety of the food. Once cooled, place the container in the refrigerator immediately.

The lamb and sauce can be kept for up to three days. For longer storage, the dish can be frozen, though the texture of the sauce may change slightly upon reheating, so it is best consumed within a reasonable timeframe.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting for a day. You can prepare the entire recipe, allow it to cool, and store it in the refrigerator.

When you are ready to serve, gently reheat the lamb and sauce on the stovetop over low heat. This approach saves time and ensures a stress-free meal, making it a perfect option for hosting dinner or managing a busy weeknight schedule.

Serving ideas

Serve the lamb shanks on a warmed plate to ensure the meat stays at the perfect temperature while eating. A bed of creamy mashed potatoes or soft polenta is the ideal companion, as it perfectly absorbs the rich tomato and basil sauce.

Alternatively, serve with roasted root vegetables or a side of sautéed greens to balance the richness of the lamb. A glass of bold red wine is a classic pairing that complements the deep, savory notes of the dish.

Garnish the finished plate with a sprinkle of fresh basil leaves or a drizzle of high-quality extra virgin olive oil to add a touch of freshness and color. Provide a sturdy knife and fork, although the meat should be tender enough to eat with just a fork.

Offering a side of crusty, toasted sourdough bread is highly recommended for mopping up every last drop of the flavorful sauce, ensuring that none of the delicious tomato and basil reduction goes to waste.

Frequently asked questions

Recipe card

Slow Cooker Lamb Shanks with Savory Tomato Sauce

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 2

Ingredients

• 2 lamb shanks
• 1 medium onion, sliced
• 1 tbsp dried basil
• 2 cups tomato coulis

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g

Sugar

7 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.