Crock Pot Braised Lamb Shanks

"Very tender lamb with lots of delicate spices. Great over rice or couscous."
photo by Zurie photo by Zurie
photo by Zurie
Ready In:
8hrs 10mins




  • Brown lamb shanks under broiler to remove excess fat.
  • Remove shanks from broiler and place in the bottom of crock pot.
  • Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
  • Pour over lamb shanks in crock pot.
  • Sprinkle chopped onions and drained chickpeas over the top.
  • Set crock pot on low for 8-10 hours.
  • Serve lamb shanks on rice or couscous.
  • Skim sauce of any fat, if serving.

Questions & Replies

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  1. Yum!! Sue, I had to tweak the recipe a little. I did not change a thing about your gorgeous mix of spices. But I do not have a crock pot, so I did much the same thing -- by slow-roasting in the oven, for hours! The scents during the long baking time, as we came through the front door, were amazing! The only thing I would change -- and lift this to 5 stars -- would be to stir-fry all those gorgeous spices in a little oil, before using. I found that, however great it smelled, the true flavours did not actually feature in the final result only because the spices were not fried beforehand. But this is still a a great recipe! Thanks for a new idea to do shanks. We have this often, and this spicy recipe was really new to me! :-)
  2. This was a little to tangy (tomato) for us. It wasn't bad, but it wasn't Wow! at least not for us anyway. It made a nice quick meal though.
  3. We enjoyed this a lot thanks Sue. I cooked mine in the oven set at 120C for about 3 1/2 hours and the shanks were beautifully tender. This is a very easy recipe to throw together. Couldn't bring myself to serve just with couscous so instead served with roast potatoes and steamed veggies. This made quite a lot of sauce so have frozen some for later.
  4. I really enjoyed this dish. DH put it in the crockpot as he was leaving for work, and it was so nice to come home to the wonderful smell in the house and have dinner ready with no further prep. I thought this had really nice flavor and reheated well for lunch the next day. The meat was very tender and moist. DH was less enthusiastic about this dish than I was and thought it needed a little more "uumph," though he still enjoyed it. We followed the directions as posted and served over basamati rice. Thanks for posting!
  5. A stunningly easy and tasty meal. I loved the flavours of this dish. I didn't have any wine so used some vegetable stock instead; and it seemed to work well. Makes a wonderfully easy mid-week meal.


  1. This is a great recipe. We hardly ever have tomato sauce in the house so blended 2 x tomatoes and 1/2 cup Grilled capsicuim together to replace the tomato sauce. The second time I made it I used 1 can red kidney beans instead of the chickpeas ... works real well with either. Thanks for this great recipe


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