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Slow-cooked Lamb Shank Stew With Vegetables

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

Ingredients
  

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

Instructions
 

  • 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.

Notes

Notes:
  • Two hours into the cook, you can rotate the lamb shanks if needed.  This helps if some of the shanks are not covered.
Keyword Lamb Shank, Lamb Stew, Slow Cooked, Slow Cooker, slow cooker meals