Slow Cooker Lamb Shank Stew with Root Vegetables

Sara Coleman

This comforting slow cooker lamb shank stew features tender, fall-off-the-bone lamb shanks simmered with hearty root vegetables like carrots, parsnips, and potatoes in a rich, aromatic broth. It's an effortless, set-it-and-forget-it meal perfect for chilly evenings.

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Prep Time 25

Cook Time 8

Total Time 8 25

Servings 4 servings

Calories 680 kcal

Ingredients

4 lamb shanks about 1 lb each, trimmed of excess fat
2 tbsp olive oil divided
1 tsp salt plus more to taste
1/2 tsp black pepper freshly ground
2 medium yellow onions chopped
4 cloves garlic minced
2 tbsp tomato paste
1 cup beef broth low sodium preferred
1 tbsp fresh rosemary chopped, or 1 tsp dried
1 tbsp fresh thyme leaves or 1 tsp dried
4 medium carrots peeled and cut into 2-inch chunks
3 medium parsnips peeled and cut into 2-inch chunks
1 lb Yukon Gold potatoes cut into 1-inch chunks
2 tbsp cornstarch optional, for thickening
2 tbsp water cold, for mixing with cornstarch

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top; you can skim it off before reheating. Make-Ahead: This stew tastes even better the next day. You can make it completely and refrigerate, or freeze it for up to 3 months. Variations: You can substitute or add other root vegetables like turnips, sweet potatoes, or celery root. For a deeper flavor, add a splash of balsamic vinegar to the sauce before serving. Serving Suggestions: Serve with crusty bread for dipping or over creamy polenta.