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+ servings

Slow-cooked Lamb Shank Stew With Vegetables

This tummy warmer, time-saver Slow-cooked Lamb Shank Stew recipe is the perfect winter recipe.
5 from 1 vote
Prep Time 20 mins
Cook Time 6 hrs
Course Dinner
Cuisine Australian
Servings 4 People
Calories 420 kcal


  • 4 Lamb Shanks
  • 4 Carrots
  • 4 Celery Sticks
  • ½ Butternut Pumpkin
  • 1 Brown Onion
  • 3 Garlic Cloves
  • ¼ cup Tomato Paste
  • 2 tbsp Worcestershire Sauce
  • 800 g Crushed Tomatoes
  • 1 cup Beef Stock
  • 1 cup Water
  • ½ tsp Dried Thyme
  • 4 Dried Bay Leaves
  • pinch Salt and Pepper
  • 2 tbsp Cornflour


  • Cut up pumpkin into 2 cm pieces and carrots into ½ cm pieces. Finely dice up the onion and garlic. Put everything in the slow-cooker.
  • Combine the tomato paste, liquid beef stock, water, and thyme in a separate bowl and set aside.
  • Place the lamb shanks in the slow-cooker, and add the crushed tomatoes and liquid. Add bay leaves. Put on the lid and set to cook for 6 hours on low. See notes.
  • In the last hour, remove the lamb shanks, cut away the meat and break up into small pieces. Place meat back into the slow-cooker and stir well.
  • At the end combine cornflour with a teaspoon of water, mix well then stir through the stew until thick. And remove the bay leaves.


  • Two hours into the cook, you can rotate the lamb shanks if needed.  This helps if some of the shanks are not covered.


Serving: 1ServingCalories: 420kcal (21%)Carbohydrates: 46g (15%)Protein: 46g (92%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 127mg (42%)Sodium: 876mg (38%)Potassium: 1994mg (57%)Fiber: 9g (38%)Sugar: 19g (21%)Vitamin A: 20889IU (418%)Vitamin C: 50mg (61%)Calcium: 191mg (19%)Iron: 8mg (44%)
Keyword Lamb Shank, Lamb Stew, Slow Cooked, Slow Cooker, slow cooker meals
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