How to Cook Lamb Shanks: Slow Cooker and Oven Guide

If you are looking for how to cook lamb shanks, you have chosen one of the most satisfying and forgiving cuts available. It comes from the lower portion of the leg. Carrying a significant amount of collagen, this cut produces a sauce of considerable depth and richness when that connective tissue breaks down over 3 to 4 hours of slow cooking. The comparison to beef shin is highly accurate. Both share the same principle, require the same patience, and deliver the same incredible reward at the end.

This guide covers:

1. Choosing the right lamb shanks (also known as kleftico)

2. How to braise lamb shanks perfectly in the oven

3. How to cook lamb shanks in the slow cooker

4. The exact internal temperature for fall-off-the-bone meat

5. The best side dishes and leftover ideas

1. Choosing and buying lamb shanks

Our locally farmed, free range lamb shanks, also known as a kleftico, are sourced from surrounding farms where the animals live on a rich diet of grass. While some supermarket shanks can be massive, our master butchers prepare these to a much higher quality, typically weighing roughly 350g to 500g. Depending on your appetite and the side dishes, a single kleftico will serve 1 to 2 people.

You can order them plain for traditional braising, or try our pre-minted option. The shank comes directly from the leg. In fact, it is the exact piece we recommend asking to have removed when buying a whole leg joint. Always buy it bone-in and never ask for it boneless. The bone is exactly where the collagen and deep flavours are concentrated.

 

Butcher’s tip: When ordering a leg of lamb, ask us to take the shank off first. You receive a neater leg for roasting and the shank to braise on a different day. This gives you two excellent meals from one animal with absolutely zero waste.

2. How to braise lamb shanks in the oven

1. Season the shanks generously with Sea Salt. Bring the meat to room temperature before cooking.

2. Heat a little oil in a heavy based casserole dish over a high heat. Brown the shanks thoroughly on all sides. This process takes 8 to 10 minutes and should not be rushed. Getting good colour at this stage guarantees a better flavour in the final dish.

3. Remove the shanks and set them aside. Reduce the heat to medium and soften 2 chopped Onions, 3 chopped Carrots, and 4 garlic cloves in the same pan for 5 minutes.

4. Add 2 tablespoons of tomato paste and cook for 2 minutes. Pour in 300ml of red wine and allow it to reduce by half.

5. Add 400ml of Potts’ Chicken Stock or Potts’ Beef Stock, drop in a few sprigs of rosemary and thyme, and return the shanks to the pan.

6. The liquid should come approximately two thirds of the way up the shanks. Top up with water if needed.

7. Cover tightly and transfer to a preheated oven at 160°C for 2.5 to 3 hours.

8. Check after 2 hours. The meat should be beginning to pull away from the bone. If it resists, return it to the oven for a further 30 minutes.

Internal temperature: Cook to 90°C internal temperature or above. At this point the collagen has converted to gelatin and the meat will fall cleanly from the bone. Anything lower and the texture will be tight rather than yielding.

3. How to cook lamb shanks in the slow cooker

Brown the shanks first as described above. This step matters enormously, even for a slow cooker result. Transfer everything to the slow cooker, ensuring the liquid comes two thirds of the way up the shanks.

Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Do not lift the lid during cooking. Once done, remove the shanks and reduce the braising liquid in a pan on the hob for 10 minutes. This concentrates the liquid into a beautifully rich sauce.

 

4. Serving lamb shanks

• Mashed potato or our Potato Gratin is the classic pairing, as they absorb the braising sauce perfectly.

• Polenta or soft white beans also work incredibly well.

• Fresh Parsnips roasted in the oven alongside the meat.

• Gremolata (chopped parsley, lemon zest, and garlic) scattered over just before serving lifts the richness wonderfully.

• A side of Sweet Mint Jelly or Concentrated Mint Sauce always compliments the meat.

• The bone at the table is part of the experience, so do not remove it before serving.

Air fryer tip: Not suited to the air fryer. This cut requires moist, slow heat to break down the collagen. Dry heat at a high temperature will not produce the right result.

Leftover tip: Pick any remaining meat from the bone and use it as the filling for a lamb shepherd’s pie topped with mashed potato. The cold braising sauce makes an excellent reheating liquid, so absolutely keep it and use it.

Want to explore more of our lamb selection and our butcher’s tips for your next meal? Discover, compare, and learn about every cut in our Master Lamb Guide HERE!