crock pot lamb shank

crock pot lamb shank

Crock Pot Lamb Shank


  • Large crock pot
  • Knives
  • Cutting board
  • Measuring spoons
  • Measuring cup


  • 2-3 lb lamb shanks
  • Assorted vegetables such as:
  • Onion
  • Beets
  • Potatoes
  • Sweet potatoes
  • Mushrooms
  • Brussels sprouts
  • Celery
  • Carrots
  • Leeks
  • 1 tbsp minced garlic
  • Fresh ground pepper to taste
  • Salt or smoked salt to taste
  • Sprig of rosemary or 1 tsp ground rosemary
  • 2 tsp dried thyme
  • Other spices to taste
  • 1 cup bone broth

How to:

Place the shanks in the bottom of the pot. Scatter everything else on top. Pour the broth around the edges. For my veggies I have chosen brussels sprouts, onion, carrots (prepackaged baby carrots), whole garlic cloves, celery and some jalapeno peppers from my garden that have turned red and lost their heat. Cover and leave on high for 5 hours. Leave it alone.  Resist the urge to lift the lid and check on it. Once or twice is okay. It just takes a long time for the heat to build back up inside the pot once you lift the lid.

After about 5 hours, depending on your pot, the meat should be very soft and separating from the bone and the veggies cooked through. Tease the meat from the bones with tongs and a fork. Break apart the meat into pieces.

Ladle out the stew into bowls and serve.  Save the bones for bone broth!