Slow Cooker Lamb Shank Stew with Hearty Vegetables

Step by step Slow Cooker Lamb Shank Stew Hearty Vegetables

Slow Cooker Lamb Shank Stew with Hearty Vegetables

Sara Coleman

Tender, fall-off-the-bone lamb shanks simmered with aromatic vegetables in a rich, savory broth. This set-it-and-forget-it stew is deeply comforting and perfect for a cozy family dinner.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings 4 servings

Calories 580 kcal

Ingredients

4 lamb shanks about 1 lb each, patted dry
2 tbsp olive oil divided
1 tsp salt plus more to taste
0.5 tsp black pepper freshly ground
2 cups yellow onions chopped
3 cloves garlic minced
3 carrots peeled and cut into 1-inch chunks
3 celery stalks cut into 1-inch chunks
2 lbs russet potatoes peeled and cut into 1.5-inch chunks
4 cups beef broth low-sodium preferred
2 tbsp tomato paste
2 tbsp Worcestershire sauce ensure it's alcohol-free
2 sprigs fresh rosemary or 1 tsp dried
2 sprigs fresh thyme or 1 tsp dried

Notes

Storage: Allow the stew to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: This stew tastes even better the next day. Prepare as directed and refrigerate overnight. Reheat before serving. Substitutions: You can substitute chuck roast (cut into chunks) for lamb shanks if preferred. For a gluten-free version, ensure your Worcestershire sauce and beef broth are certified gluten-free. Serving Suggestions: Serve over creamy polenta, mashed potatoes, or with a side of green salad. For a richer flavor, add a tablespoon of red wine vinegar at the end of cooking (optional, non-alcoholic).