This slow cooker lamb shoulder recipe is perfect for the tougher shoulder meat. Lamb shanks are cut from the shoulder and braising the pieces in advance will sear the outside then you’ll slow cook them to perfection.
This slow cooker lamb shoulder dish can also be roasted in the oven instead of using your slow cooker. But if you’re looking to up your slow cooker game, this is a wonderful meal to try something new.
Guests will love this warm and hearty dish.
- Olive or canola oil, for cooking (optional)
- 4 lamb shanks (about 4 lb/1.8 kg total)
- ¾ cup (185 mL) dry green or brown lentils
- 1 carrot, finely chopped
- 1 garlic bulb, cloves separated and peeled
- 2 to 3 sprigs fresh rosemary
- Salt to taste
- 1 cup (250 mL) red wine
- 1 cup (250 mL) chicken, beef, or vegetable stock
Prep and Cook
- 1In a large, heavy skillet, heat a drizzle of oil over high heat and brown the lamb shanks a couple at a time, turning to brown them on all sides. (Don’t worry about cooking them through.)
Put the lentils and carrot in the bottom of a slow cooker or large ovenproof pot and put the browned shanks on top. Scatter with the garlic, rosemary, and a sprinkling of salt.
Pour the wine and stock over top. (If preferred, omit the wine and double the stock).
- 2Cover and cook in your slow cooker on low for 6 to 8 hours, or bake in a 325°F oven for 3 to 3½ hours, until the lamb is very tender.
Serve the shanks alongside the lentils, with roasted, boiled, or mashed potatoes.