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Liz's kitchen


Lizzy Marsh

These fall-off-the-bone lamb shanks are one of the easiest and most loved recipes in our house. They are deliciously tender and can be paired with a variety of sides to make a one-pot wonder meal. 

Please note: different slow cooker brands do vary, so if necessary, apply the below instructions to the device you have access to. 


  • 2 tbsp. ghee
  • 4-6 grass-fed lamb shanks
  • 1 brown onion, diced
  • 1 large jar (600g) organic tomato passata
  • 1 can diced organic tomatoes (or 4-6 fresh tomatoes, chopped)
  • 1 tbsp. balsamic vinegar
  • 4-6 stems fresh rosemary
  1. In a large pan, melt the ghee over high heat. Add the shanks (you may need to do this in two batches) and rotate the shanks to brown off on all sides for 1-2 minutes.
  2. Meanwhile, add the chopped onion, passata, tomatoes and balsamic vinegar to the slow cooker and stir to mix.
  3. Once browned, add all shanks to the slow cooker and position so that they are covered with liquid. Top with the rosemary stalks.
  4. Cook on high heat for ~2 hours, then reduce to low for 5-6 more hours, or until the meat is tender and falls from the bone. 
  5. Serve with mashed sweet potato, cauliflower rice, zucchini noodles - or even as a tomato based stew on it's own.