Lamb shanks fall into the comfort food, Sunday night dinner category in our home. They do take awhile to cook…not so tough to prepare though. I made these lamb shanks with 1 cup of the Sous Salt Roasted Tomato Soup recipe however you can easily substitute a cup of canned diced tomatoes. These lamb shanks are terrific made either in the slow cooker or in the oven. Just the cooking time will vary. It’s so important to brown the ingredients prior to putting them in the slow cooker….remember brown adds the layers of flavors that make the meal memorable!


  • 1 onion, diced
  • 1 large shallot, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, crushed
  • 2 cc chicken stock (or demi-glace)
  • 1 c Sous Salt Roasted Tomato Soup or a cup of diced canned tomatoes
  • 2 T tomato paste
  • 4 sprigs fresh thyme
  • 4 springs of parsley
  • 1 bay leaf
  • 4 – 6 lamb shanks
  • Sous Salt Porcini Mushroom & Pepper to taste
  • 2 T olive oil
  • 1 c red wine
  • 1/2 c flour mixed with 2 t Sous Salt Fennel & Shallot


If you have time the night before unwrap the lamb shanks from their paper, season them with Sous Salt Porcini Mushroom and pepper and put them in the refrigerator, not covered so the skin air dries. Take them out in the morning and let them warm up while you are prepping. Put the flour and Sous Salt Fennel & Shallot mixture in a shallow pan that will allow you to lightly dust the lamb shanks. In a large skillet or roasting pan add the olive oil. Dust the shanks in the flour mixture and put them in the pan with the olive oil.  Brown nicely on both sides and then remove the shanks.  If you are using a slow cooker put them directly in it.  Then to the pan on the stove add the onion, celery and carrots and nicely brown them. Season with Sous Salt Porcini Mushroom and pepper. It should take about 5 minutes.  Add the garlic and the 2 T of tomato paste, stir them around to incorporate and brown just about a minute. Deglaze the pan with the 1 c of red wine and add the cup of Sous Salt Tomato Soup ( the diced tomatoes) and the two cups of chicken stock (or demi-glace). Bring it to a nice bubble. While this is heating make a bouquet garni with the parsley, thyme and bay leaves.  I just tie mine with kitchen twine and nestle it down among the shanks in the slow cooker. Then add the tomato, wine mixture from the saute pan to the slow cooker. Cook on high for 6  hours.

Transfer the shanks to a large serving dish. Remove the herb bundle. Using a stick blender puree some of the mixture, leaving some of it chunky. The vegetables thicken the sauce up quite nicely without having to add a roux. Pour some of the sauce over the shanks and put the rest in a gravy boat for the table. Garnish with fresh parsley. I like to make an herb & mint pesto which adds a light refreshing contrast to the richness of the shanks.

If you don’t have a slow cooker and are braising the shanks in the oven make certain you cover them thoroughly while they cook. Cook them for apx 3 hours at 350 degrees or until the meat is falling off the bone.