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
- Preheat 1/2 of the oil in a frying pan over medium to high heat and brown the lamb shanks. Set aside.
- Add onion, garlic and thyme to the pan along with the other half of the olive oil and cook until onion is translucent.
- Add balsamic vinegar, honey and tomatoes. Stir it all together until just bubbling and then remove from heat.
- 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.
- 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.
- 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