This recipe for Slow Cooker Lamb Shanks topped with artichoke caponata is a delicious and elegant dinner for lamb lovers.
Slow Cooker Lamb Shanks
I think you need to be in one of two camps here. Those who love lamb, and those who don’t (or won’t try it!) I happen to be in the “love” camp. I grew up eating lamb for dinner on my grandparent’s ranch. Grandma usually made a lamb roast. My Mom made us lamb chops or rack of lamb. Lamb shanks are a different cut. They’re the tougher, more budget-friendly cut of lamb, but they also have the most flavor.
This recipe is an easy one, but it does take a bit of time because it involves the slow cooker. The slow cooking of the lamb will result in a nice and tender meat.
🛒 Ingredients Needed:
- lamb shanks
- onion
- red bell pepper
- celery
- frozen artichoke hearts
- kalamata olives
- drained capers
- dried basil
- canned diced tomatoes
- red wine vinegar
- cornstarch
- chopped fresh parsley
- freshly ground black pepper
✏️ How to make Slow Cooker Lamb Shanks:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 450°F.
- Rinse the shanks, pat dry, and arrange slightly apart in a 10×15-inch pan; sprinkle all over with pepper.
- Bake the shanks until well-browned, 20 to 30 minutes.
- Meanwhile, in a 4.5-quart or larger electric slow cooker, combine the onion, bell pepper, celery, artichoke hearts, olives, capers and basil. Set the shanks on the vegetables in the cooker. Add the tomatoes with juice, vinegar, and any lamb juices from the baking pan.
- Cover and cook until the lamb is very tender when pierced with a fork, 6 to 6½ hours on low, 4 to 4½ hours on high.
With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm.
➡️ Tips and Substitutions:
- Don’t skip the browning of the lamb shanks in the oven.
- Don’t rush the process. I suggest you slow cook the lamb on low for a longer period of time, rather than on high for a shorter period of time.
- It’s okay to leave out an ingredient if you don’t care for it.
- Canned artichoke hearts may be substituted for frozen.
- I’ve had many slow cookers over the years, but my favorite one is the Hamilton Beach Set and Forget 6-Quart.
Skim and discard the fat from the cooking liquid. Turn the cooker to high. In a small bowl, mix the cornstarch with 1½ tablespoons water; pour into the cooker and stir often until the sauce is bubbling, about 10 minutes. Spoon the sauce and vegetables over the lamb, and sprinkle individual portions with parsley.
✔️ What to serve with lamb shanks:
Lamb shanks work incredibly well served with things like mashed potatoes, couscous, Greek salad or roasted zucchini.
❤️ What I Love About This Recipe:
- It’s a slow cooker recipe, but it’s totally an elegant and wonderful meal.
- The meat turns out so tender.
- The sauce in this recipe is so good with the lamb.
Favorite Slow Cooker Recipes:
Slow Cooker Lamb Shanks
Ingredients
- 4 pounds lamb shanks (4 shanks)
- freshly ground black pepper
- 1 medium onion, peeled and chopped
- 1 medium red bell pepper, seeded and thinly sliced
- 1 cup thinly sliced celery
- 8 ounces frozen artichoke hearts
- 1 cup pitted kalamata olives
- 1 tablespoon drained capers
- 1 teaspoon dried basil
- One 14.5-ounce can diced tomatoes
- 1½ tablespoons red wine vinegar
- 1½ tablespoons cornstarch
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 450°F.
- Rinse the shanks, pat dry, and arrange slightly apart in a 10×15-inch pan; sprinkle all over with pepper.
- Bake the shanks until well-browned, 20 to 30 minutes.
- Meanwhile, in a 4.5-quart or larger electric slow cooker, combine the onion, bell pepper, celery, artichoke hearts, olives, capers and basil. Set the shanks on the vegetables in the cooker. Add the tomatoes with juice, vinegar, and any lamb juices from the baking pan.
- Cover and cook until the lamb is very tender when pierced with a fork, 6 to 6½ hours on low, 4 to 4½ hours on high.
- With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm. Skim and discard the fat from the cooking liquid. Turn the cooker to high. In a small bowl, mix the cornstarch with 1½ tablespoons water; pour into the cooker and stir often until the sauce is bubbling, about 10 minutes. Spoon the sauce and vegetables over the lamb, and sprinkle individual portions with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
