Roast Lamb Shanks

Meat , Sauces / Marinades


4 Lamb Shanks
1 Medium Onion - sliced
1 Cup beef stock
2Tbsp Soy Sauce
1Tbsp Balsamic Vinegar
1 tsp paprika
1 sprig rosemary
Salt & Pepper


Sear off lamb shanks on all sides in a hot pan, remove meat, lower heat, add onions and toss to cook slightly (approx. 1-2 mins), add beef stock, stir briefly (this will help loosen any remaining flavours from searing the meat. Add shanks and all remaining seasoning to slow cooker, pour over the stock/onion mix, use an additional ½ cup water to the pan to get all the remaining sauce. Cook for 3-4 hours (should be softened and cooked, but not fully cooked and falling off the bone). Remove the shanks and put in roasting dish, (optional to add par-cooked vegetables to roast at the same time). Cook for 30-40 mins.

Gravy Method: Pour the sauce from the slow-cooker into a pan (remove rosemary stick), with 2 tsp of cornflour or arrowroot mixed in a little cold water. Stir constantly as gravy thickens. Strain gravy before serving

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