My son loves these, even though he’s ‘not a fan of lamb shanks’.

They are melt in your mouth tasty, easy to make and heart warming on a cold, rainy day.  They also make your house smell amazing!

Give them a try and please comment below any tips you have or variations that you tried.


  • 4 lamb shanks
  • 3 Tbsp. extra virgin olive oil
  • 1 can tomatoes (400g) or about 5 medium fresh tomatoes, diced
  • 1 red onion, sliced (I’ve used brown onion as well and it tastes fine)
  • 4+ cloves garlic (I actually used a whole head!)
  • 3 Tbsp. arrowroot flour
  • 1 Tbsp. dried thyme laves
  • 2 Tbsp. raw honey
  • 3 Tbsp. balsamic vinegar
  • Pink salt & black pepper to taste



  1. Preheat 1/2 of the oil in a frying pan over medium to high heat and brown the lamb shanks. Set aside.
  2. Add onion, garlic and thyme to the pan along with the other half of the olive oil and cook until onion is translucent.
  3. Add balsamic vinegar, honey and tomatoes. Stir it all together until just bubbling and then remove from heat.
  4. Combine tapioca flour with salt and pepper and coat the lamb shanks in the flour, shaking any excess into your sauce, giving it a bit of a stir.
  5. Pour sauce into slow cooker pot and place lamb shanks on top so the bone of the shanks is pointing upward. Spoon a little bit of the sauce over the meaty parts of the lamb shanks that are sticking out of the sauce.
  6. Pop the lid on and cook on low for 6-8 hours.



  • I have a slow cooker that braises as well, so I don’t need to use a frying pan. I braise the meat, set aside, add the other ingredients and stir, return the shanks to the slow cooker and put the lid on. Simple!
  • Replace honey with stevia or omit  to keep carbs down


Brown shanks and set aside

Onions and garlic – yum!

Add tomatoes

Cook on low 6-8 hours

Serve with cauli mash and steamed veggies

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