Slow Cooker Lamb Shanks with Mashed Potatoes

Tender, fall-apart lamb shanks slowly cooked in a rich, savory gravy until incredibly flavorful. Served over creamy mashed potatoes, this comforting meal is perfect for a cozy Sunday dinner or special family gathering.

🍖 Ingredients

For the Lamb Shanks

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 cups beef or lamb broth
• 1 cup dry red wine, optional
• 1 can (14 oz / 400 g) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Mashed Potatoes

• 2½ lbs (1.1 kg) potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• ½–¾ cup (120–180 ml) warm milk
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Thickening the Gravy

• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Fresh parsley, for garnish

👩‍🍳 Instructions

1. Brown the Lamb Shanks

Pat the lamb shanks dry with paper towels.

Season generously with salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat.

Brown the lamb shanks for 2–3 minutes per side, working in batches if necessary.

Transfer them to the slow cooker.

2. Sauté the Vegetables

Using the same skillet, add the onion, carrots, and celery.

Cook for 4–5 minutes, until they begin to soften.

Add the garlic and cook for another 30 seconds.

Transfer the vegetables to the slow cooker.

3. Build the Sauce

Add the broth, red wine if using, diced tomatoes, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves.

Stir gently to combine.

The liquid should surround the lamb but doesn’t need to completely cover the shanks.

4. Slow Cook

Cover and cook on:

• LOW for 7–8 hours, or
• HIGH for 4–5 hours

The lamb is ready when it is extremely tender and nearly falling off the bone.

5. Make the Mashed Potatoes

About 30 minutes before serving, place the peeled and cubed potatoes in a large pot.

Cover with cold salted water.

Bring to a boil and cook for 15–20 minutes, until fork-tender.

Drain thoroughly.

Return the potatoes to the warm pot and mash with the butter.

Gradually add warm milk until you reach your preferred consistency.

Season with salt and black pepper.

6. Thicken the Gravy

Carefully remove the lamb shanks from the slow cooker.

Remove the bay leaves.

Pour the cooking liquid into a saucepan if desired.

Mix the cornstarch with cold water to make a smooth slurry.

Whisk it into the hot gravy and simmer for 2–4 minutes, until thickened.

Alternatively, stir the slurry directly into the slow cooker and cook on HIGH for about 15–20 minutes.

7. Serve

Spoon a generous portion of creamy mashed potatoes onto each plate.

Place a tender lamb shank on top.

Ladle the rich gravy and vegetables over the lamb and potatoes.

Garnish with fresh parsley and serve hot.

⭐ Tips for the Best Lamb Shanks

• Brown the lamb first for a deeper, richer flavor.
• Lamb shanks benefit from long, slow cooking, so don’t rush them.
• Don’t worry if the meat pulls away from the bone—that’s a sign of tenderness.
• Use warm milk when making mashed potatoes to keep them creamy.
• For an extra-rich gravy, skim excess fat from the cooking liquid before thickening.

🍷 Optional Flavor Boosts

You can add:

• Fresh rosemary
• Fresh thyme
• Mushrooms
• Pearl onions
• A splash of balsamic vinegar
• A little Dijon mustard
• Red pepper flakes for gentle heat

⏱️ Recipe Details

Prep Time: 25 minutes
Slow Cook Time: 7–8 hours on LOW
Mashed Potatoes: 25 minutes
Total Time: About 8 hours
Servings: 4
Method: Slow cooker
Difficulty: Easy to Intermediate