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I’m loving my new crock-pot/slow cooker which I bought for half price in a recent sale. I’ve used it more times in the past two weeks than I used my old one in the previous two years. Funny how having something shiny and new make you want to use it more!

I love Lamb Shanks and thought I’d adapt my old recipe and give it a whirl.  Well the results were outstanding.  Melt in your mouth delish, so very yummy!

And the best part was that the lamb shanks I used were huge so we had enough for three meals so we have eating them for the past two nights in a row and the rest is in the freezer for another time. I’m picking that it probably won’t last too long in the freezer!

I’ve also featured this on Gluten Free Wednesdays.


Large New Zealand lamb shanks all ready to do the slow cooker bake!


Ready to serve!

Slow Cooker Lamb Shanks with Leeks & Balsamic Vinegar

  • Servings: 4-6
  • Difficulty: easy
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4 large lamb shanks – New Zealand Lamb or any organic, grass feed lamb.  Trimed. My lamb shanks were very large, so if your lamb shanks are small or medium add more.
2 tbsp coconut oil
2 Tbsp butter
1 large brown onion, sliced
3 cloves garlic
2 large carrots, sliced thickly
1 large leek, sliced thickly
2 or 3 sticks of celery, medium slice
2 tsp dried rosemary
1 tsp cumin
1/2 tsp salt
1/4 cup balsamic vinegar
2 cups beef stock (or beef bone broth if you prefer)
4 tbsp tomato paste

  • Turn slow cooker on to low
  • Remove lamb shanks from fridge and if you have time bring them to room temperature.  If your shanks have not been prepared or trimmed it may be necessary to trim eg cut tendons.
  • In a large pan melt 2 tbsp butter gently and fry onions until soft but not brown.
  • Add garlic , carrot, celery and leeks and fry until leeks are softish.
  • Remove vegetables and place in the bottom of your slow cooker.
  • Add the coconut oil to the pan and heat.
  • Fry the lamb shanks until brown, turn each over to get all sides brown.
  • Remove and place on top of the vegetables.
  • Pour in your beef stock (or bone broth), salt, rosemary and cumin.
  • Add balsamic vinegar & tomato paste.
  • Heat until boiling, scraping the bottom of the pan to gather up all the tasty cooked meat and vegetable residue.
  • Pour mix over lamb shanks and vegetables.
  • Cover cook for 6 – 8 hours on low.
  • Uncover and turn to high while you are cooking your other veggies, just to thicken the sauce a bit.
  • Serve with your favourite greens,  mashed sweet potato or dreamy puréed cauliflower.

If there there are any leftovers, this dish is even better reheated the next day or freeze for another day.