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    Home » Recipes » Lamb recipes

    Lamb Shanks with minted gravy

    Published: Sep 10, 2019 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 9 Comments

    Jump to recipe

    Treat the family to these delicious lamb shanks in minted gravy, served on a bed of creamy mustard mashed potatoes. This slow cooker recipe turns a humble lamb shank into a culinary masterpiece with hardly any effort on your part. I've also included instructions for cooking the lamb shanks either in a pressure cooker, on the hob or in the oven, so you can choose whichever method suits you the best!

    A minted lamb shank on a bed of mustard mashed potatoes.
    Jump to:
    • Slow cooker lamb shanks in minted gravy
    • Alternative cooking methods
    • What you will need
    • Ingredients
    • What to do
    • Other ways to cook lamb shanks
    • Minted lamb shanks FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    Slow cooker lamb shanks in minted gravy

    Get ready for a culinary treat. These lamb shanks cooked in the slow cooker in minted gravy are out-of-this-world delicious. Here's why:

    • The meat is tender and succulent and falls from the bone at the touch of a fork.
    • The minted gravy made with my secret ingredient (more on that below) perfectly cuts through the richness of the lamb.
    • The hint of rosemary infuses the dish with an earthy fragrance.
    • And the creamy mustard mashed potatoes are the perfect vessel for soaking up the delicious gravy.

    I haven't packed this dish with loads of other herbs and spices. This is a simple dish, made with simple ingredients, and it is designed to let the flavour of the lamb shine through.

    I hope you'll love it!

    Alternative cooking methods

    Lamb shanks are quite a tough cut of meat. They contain a lot of muscle that benefits from long and slow cooking. Which is why I've made these lamb shanks in the slow-cooker.

    However, with this recipe, you are not tied into any particular method of cooking. Lamb shanks are also perfectly suited for cooking in a pressure cooker, for simmering on the stove, or for braising in the oven. I've given details for all of these methods below.

    Whichever method of cooking you choose the meat turns out meltingly tender and succulent, and falls easily from the bone. Each method has its own advantages:

    • With the pressure cooker, the high-pressure environment cooks the lamb to fork-tender perfection in a fraction of the time.
    • On the stove, the slow simmering process helps infuse the delicious flavours right into the meat.
    • And the longer low-and-slow roasting process in the oven brings out the natural juices of the lamb.

    But however you choose to cook it, this recipe for lamb shanks is incredibly easy.

    In a nutshell, this is what you have to do:

    • Brown the lamb in a frying pan.
    • Place it in your chosen cooking vessel with fried onions.
    • Cover with stock.
    • Leave it alone to cook.

    You can’t really go wrong with cooking a lamb shank. If you accidentally overcook it, the worst that will happen is that the meat will fall off the bone, and you’ll be left with a lamb stew instead of a lamb shank!!

    A piece of minted lamb shank on a fork held over a plate of lamb shank, potatoes and vegetables.

    What you will need

    You will need a slow cooker.

    You will also need a frying pan for browning the meat and frying off the onions.

    A stick-blender will be needed for blending the gravy.

    If you are not going to be cooking these lamb shanks in a slow cooker, you may be interested in these appliances:

    • pressure cooker - I absolutely love my Ninja multi-cooker - it's an air fryer and pressure cooker in one!
    • dutch oven - a cash iron Dutch oven is invaluable for making stews and casseroles in the oven.

    Ingredients

    **You can get the complete list of ingredients and full instructions for making lamb shanks in minted gravy on the printable recipe card at the end of this post**

    I made this recipe using 2 lamb shanks. If you have more people to feed you can simply add more lamb and increase the amount of stock and flavourings.

    Ingredients for minted lamb shanks.
    • Lamb shanks - depending on the size of the lamb shanks, I normally allow one shank per person. The ones I used for this recipe weighed roughly 450 grams each (that's about a pound). It may seem a lot, but remember there is a large bone running all the way through the shank so you will only get half the weight in actual meat. You can also easily remove the bone and cut the meat into smaller portions before serving.
    • Onions - I used 2 medium-sized onions which were coarsely chopped.
    • White cabbage â€“ this is my secret ingredient for really tasty gravy. Because of the long slow cooking time, the cabbage disintegrates, leaving only flavoured liquid behind. If you don't enjoy cabbage you can leave this out and add extra stock to compensate.
    • Lamb or vegetable stock â€“ you can make this using a stock cube
    • Mint sauce - I used shop-bought mint sauce. You could also use a powdered mint rub, the sort that you would normally use to rub over a leg of lamb if you were making a roast. If you don't have either of those you could use a teaspoon of dried mint.
    • A word of warning on the mint sauce - the brand I use is quite mild - other brands may differ, and be quite vinegary. Taste the mint sauce before you add it to the lamb and use your own judgement as to how much you will need. You don't want the flavour to overpower the lamb. You can always taste halfway through the cooking time and add more if you think it needs it.
    • Tomato puree - you may know it as tomato paste. This is simply highly concentrated tomatoes, normally sold in a tube or in a can. Not to be confused with tomato ketchup.
    • Rosemary - 2 or 3 sprigs of fresh rosemary laid on top of the lamb shanks add a lovely flavour. If you don't have any fresh rosemary you can add a teaspoon of dried rosemary or simply leave it out.
    • Sunflower oil - if possible, use a neutral-flavoured vegetable oil - I wouldn't use olive oil as it has quite a strong taste. The oil is used for browning the lamb shanks and the onions.
    • Salt â€“ optional, to your own taste. I used half a teaspoon of salt per shank.
    • Cornflour - this is used for thickening the gravy.

    Don’t be surprised by the short list of ingredients. Trust me, this is all you need to make the most delicious lamb shanks with minted gravy.

    Mustard mashed potatoes

    This should be sufficient for 2 people. To make for more, simply double up the ingredients. Don’t double up on the salt, use your own discretion on the amount of salt you will need to cook the potatoes.

    Ingredients for mustard mashed potatoes.
    • Potatoes - for mash I like to use a floury potato like a King Edward, but feel free to use whatever potatoes you would normally use when making mash.
    • Salt - this is added to the water when we boil the potatoes.
    • Butter - use unsalted butter. The potatoes are boiled in salted water so we don't want to introduce any more salt.
    • Cream - if you prefer you could use milk. This is used to add a little creaminess to the potatoes.
    • Dijon or Wholegrain Mustard depending on your taste. I have to admit I like the little pops of mustard flavour that you get with wholegrain mustard.

    What to do

    Lamb shanks

    The process shots below are for making the lamb shanks in a slow cooker, but the process is very similar whether you are using a pressure cooker, the hob or the oven.

    Step 1 - Brown the lamb

    Two lamb shanks browning in a frying pan.

    Heat the oil in a frying pan. Rub the lamb shanks with the salt and then brown them on all sides over moderate heat using a pair of tongs to help you hold the lamb in place.

    Step 2 - Transfer to a slow cooker

    2 lamb shanks on a bed of shredded cabbage in a slow cooker.

    Arrange the cabbage on the bottom of your slow cooker and then transfer the browned lamb shanks on top.

    Step 3 - Soften the onions

    Chopped onions browning in a frying pan.

    Add the onions to the same pan and fry on moderate heat, stirring often, for 4 to 5 minutes until the onions are starting to turn translucent and have picked up any residue that may have been left in the pan by the lamb.

    Step 4 - Add to the lamb

    Fried onions added to lamb shanks in a slow cooker.

    Spoon the onions over the lamb in the slow cooker.

    Step 5 - Mix the gravy

    A glass jug containing gravy.

    Combine the mint sauce and tomato puree with the stock.

    Step 6 - Cook the lamb

    Lamb shanks in a slow cooker, topped with sprigs of rosemary.

    Pour the stock over the lamb and arrange the rosemary on top.

    Cook for 4 and a half hours on high or 7 to 8 hours on low.

    Step 7 - Check for doneness

    2 cooked lamb shanks in a slow cooker showing how the meat has pulled away from the bone.

    The lamb shanks will be done when the meat has retracted down the bone and is almost falling off the bone. Remove the shanks from the slow cooker and keep warm while you make the gravy.

    Make the gravy

    Step 1 - Transfer the gravy to a saucepan

    Lamb shank cooking liquid in a saucepan.

    Remove the sprigs of rosemary from the cooking liquid and discard. Pour all the cooking liquid from the slow cooker into a saucepan and bring it to a boil.

    Step 2 - Thicken the gravy

    A saucepan of gravy thickened with cornflour.

    Make a mixture with the cornflour and 2 tablespoons of water. Drizzle slowly into the gravy, stirring continuously until the desired consistency is reached. You may not need all the cornflour.

    Step 3 - Blend the gravy

    A spoon of smooth blended gravy held over a saucepan.

    Using an electric stick-blender, blend the gravy until it is thick and smooth.

    Tip – don’t add all of the cornflour mixture at once – drizzle it in slowly. You may find you don’t need all of it. On the other hand, if the gravy doesn’t thicken sufficiently you may need to use a little more cornflour and water mixture.

    Mustard mash

    Half an hour before the meat is done you can make the mustard mash.

    Step 1 - boil the potatoes

    Potatoes in a saucepan of water.

    Peel the potatoes and cut them into quarters. Place them in a pan of lightly salted cold water and bring to a boil. Boil for 12 - 15 minutes until the potatoes are soft enough to mash.

    Step 2 - add the flavourings

    Boiled potatoes in a saucepan with cream, butter and wholegrain mustard.

    Drain the potatoes then add the cream, butter and mustard.

    Step 3 - mash

    A saucepan of mustard mashed potatoes.

    Using a potato masher, mash the potatoes until they are smooth and creamy. Taste for seasoning and add extra salt if necessary.

    To Serve

    • Place a pile of mashed potato into the centre of a plate and position a lamb shank on top.
    • Add your choice of vegetable on the side.
    • Pour the minted gravy over the lamb shanks.
    • Sit back and wait for compliments.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A minted lamb shank on a bed of potatoes with vegetables on the side.

    Other ways to cook lamb shanks

    Pressure cooker

    Follow the recipe above, but cook the lamb shanks for approximately 30 minutes on high pressure. Consult the manufacturer's manual for exact cooking times for your own model of pressure cooker.

    Stove-top

    Follow the recipe above, but make the following changes:

    • Use a large saucepan with a tightly fitting lid.
    • Increase the stock until you have sufficient to cover the lamb shanks.
    • Bring the lamb shanks to a boil and then reduce the heat to a simmer.
    • Simmer for 2 and a half to 3 hours or until the meat is tender. Actual cooking time will depend on the size of your lamb shanks. Larger shanks will take longer.
    • Keep your eye on the liquid and top up with more stock if it starts to boil dry.

    In the oven

    Follow the recipe above, but make the following changes:

    • Use a casserole dish with a tightly fitting lid.
    • Double the amount of stock
    • Cook at 160C / 325F for 2 and a half to 3 hours or until the meat is tender.
    • Check occasionally to see that there is still sufficient liquid in the casserole. If not, top up with extra stock.

    In all instances above you need to ensure that you are left with at least 2 to 3 cups of liquid to make the gravy.

    Minted lamb shanks FAQ

    Can I freeze lamb shanks?

    Yes, you can freeze the cooked lamb shanks (along with leftover gravy) in a suitable container for up to 3 months. To use, allow to defrost in the refrigerator and then transfer to a saucepan and heat over a moderate heat until piping hot.

    Why are my lamb shanks tough?

    They were probably not cooked for long enough. Lamb shanks need a long and slow cooking time.

    Do I have to blend the gravy?

    It's a matter of preference. If you prefer a gravy with pieces of soft onion in it then there is no need to blend.

    Save for later

    If you would like to try these lamb shanks in minted gravy, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed these lamb shanks in red wine gravy, you might like to try some of my other lamb recipes:

    • A lamb shank on a pile of mashed potatoes covered with red wine gravy and vegetables.
      Slow-cooker lamb shanks in a red wine gravy
    • A lamb shank in a dish surrounded by vegetables and thick tomato gravy.
      Pressure cooker lamb shanks in a rich tomato gravy
    • A bowl of lamb ragu with slices of flat bread.
      Slow cooker lamb ragu
    • A roasted leg of lamb being carved into slices.
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    You can get all of these plus other similar recipes on my lamb recipes page.

    📋The recipe

    A minted lamb shank on a bed of potatoes with vegetables on the side.

    Lamb shanks in minted gravy

    Treat the family to these delicious lamb shanks in minted gravy, served on a bed of creamy mustard mashed potatoes. This slow cooker recipe turns a humble lamb shank into a culinary masterpiece with hardly any effort on your part.
    Recipe by: Veronica
    Main Course
    British
    Calories 899
    Prep 15 minutes minutes
    Cook 8 hours hours
    Total Time 8 hours hours 15 minutes minutes
    Servings: 2 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.88 from 8 votes

    (Click the stars to rate this recipe)

    Equipment

    • Slow cooker
    • Frying Pan
    • Stick blender

    Ingredients

    Lamb

    • 2 large lamb shanks approx 450 grams / 1 pound each
    • 2 medium onions chopped
    • 1 cup white cabbage shredded
    • 1 cup lamb or vegetable stock
    • 2 - 3 tablespoons mint sauce
    • 1 tablespoon tomato puree
    • 2 - 3 sprigs rosemary
    • 2 tablespoons sunflower oil
    • 2 tablespoons cornflour mixed with a little water to form a paste
    • salt to taste

    Potatoes

    • 2 large Potatoes peeled and cut into quarters approx 450 grams / 1 pound
    • 1 teaspoon salt
    • 1 tablespoon butter
    • ¼ cup double or heavy cream
    • 1 tablespoon Dijon or wholegrain mustard depending on your taste

    Instructions

    Lamb Shanks

    • Heat the oil in a frying pan. Rub the lamb shanks with the salt and then brown them on all sides over a moderate heat using a pair of tongs to help you hold the lamb in place.
      2 large lamb shanks, salt, 2 tablespoons sunflower oil
    • Arrange the shredded cabbage on the bottom of your slow cooker and then transfer the browned lamb shanks on top.
      1 cup white cabbage
    • Add the onions to the same pan and fry on moderate heat, stirring often, for 4 to 5 minutes until the onions are starting to turn translucent and have picked up any residue that may have been left in the pan by the lamb. Add another splash of oil if needed.
      2 medium onions
    • Spoon the onions over the lamb in the slow cooker.
    • Combine the mint sauce and tomato puree with the stock.
      1 cup lamb or vegetable stock, 2 - 3 tablespoons mint sauce, 1 tablespoon tomato puree
    • Pour the stock over the lamb and arrange the rosemary on top.
      2 - 3 sprigs rosemary
    • Cook for 4 and a half hours on high or 7 to 8 hours on low.
    • The lamb shanks will be done when the meat has retracted down the bone and is almost falling off the bone. Remove the shanks from the slow cooker and keep warm while you make the gravy.

    Minted Gravy

    • Remove the sprigs of rosemary from the cooking liquid and discard. Pour all the cooking liquid from the slow cooker into a saucepan and bring it to a boil.
    • Make a mixture with the cornflour and 2 tablespoons of water. Drizzle slowly into the gravy, stirring continuously until the desired consistency is reached. You may not need all the cornflour.
      2 tablespoons cornflour
    • Remove the gravy from the heat and using an electric stick-blender, blend the gravy until it is thick and smooth.

    Mustard Mashed Potatoes

    • Peel the potatoes and cut into quarters. Place them in a pan of lightly salted cold water and bring to the boil. Boil for 12 - 15 minutes until the potatoes are soft enough to mash.
      2 large Potatoes peeled and cut into quarters, 1 teaspoon salt
    • Drain the potatoes through a colander then add the cream, butter and mustard.
      1 tablespoon butter, ¼ cup double or heavy cream, 1 tablespoon Dijon or wholegrain mustard
    • Using a potato masher, mash the potatoes until they are smooth and creamy. Taste for seasoning and add extra salt if necessary.
    • Serve the lamb shanks on a pile of mashed potato and spoon over the gravy. Add your choice of vegetable on the side.

    Notes

    The lamb will be cooked when the meat has drawn back from the bone, and can be pierced easily with a fork.
    The shredded cabbage cooks away to almost nothing, leaving only moisture behind.   It combines with the onions and juices from the meat to leave a rich gravy.
    To cook in a pressure cooker - follow the recipe above, but cook the lamb shanks for approximately 30 minutes on high pressure. Consult the manufacturer's manual for exact cooking times for your own model of pressure cooker.
    To cook on the stove top -follow the recipe above, but make the following changes:
    • increase the stock until you have sufficient to cover the lamb shanks.
    • Bring the lamb shanks to the boil and then reduce the heat to a simmer.
    • Simmer for 2 and a half to 3 hours or until the meat is tender. Actual cooking time will depend on the size of your lamb shanks. Larger shanks will take longer.
    • Keep your eye on the liquid and top up with more stock if it starts to boil dry.
    To cook in the oven - follow the recipe above, but make the following changes:
    • Use a casserole dish with a tightly fitting lid.
    • Double the amount of stock.
    • Cook at 160C / 325F for 2 and a half to 3 hours or until the meat is tender.
    • Check occasionally to see that there is still sufficient liquid in the casserole. If not, top up with extra stock.
    The nutrition information assumes that all the meat and potatoes will be eaten.
     

    Nutrition

    Calories - 899kcal | Carbohydrates - 77.6g | Protein - 42.6g | Fat - 43.2g | Saturated Fat - 13.6g | Cholesterol - 136mg | Sodium - 3604mg | Potassium - 42.6mg | Fiber - 14.8g | Sugar - 16.5g | Vitamin D - 4µg | Calcium - 169mg | Iron - 7mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.88 from 8 votes (3 ratings without comment)

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    1. David

      December 29, 2024 at 4:03 pm

      4 stars
      Hi - made this last night and while it was pretty good, i really didnt care for the undertone of cabbage... Could I substitute this? Perhaps with Turnip?

      Thanks!

      Reply
      • VJ

        December 29, 2024 at 4:29 pm

        Hi David
        Yes you can absolutely leave out the cabbage. In fact I mention in the post that if you don't like cabbage, leave it out but add a little extra stock to compensate for the liquid that cooks out of the cabbage. You could add a swede or turnip if you like, or you could add a medium-sized grated potato which has the added advantage of helping to thicken the gravy naturally.
        Hope this helps.
        VJ

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      November 11, 2019 at 3:34 pm

      5 stars
      Oh yes please - I love lamb shanks! Love the idea of serving with minted gravy too. Eb x

      Reply
    3. Midge @ Peachicks' Bakery

      November 10, 2019 at 4:59 pm

      5 stars
      Hubby would LOVE this! And what better combination is there than lamb & mint?! Pinned for later! #cookblogshare

      Reply
      • VJ

        November 10, 2019 at 6:59 pm

        I agree - lamb and mint is a match made in heaven.

        Reply
    4. Donna

      November 10, 2019 at 10:53 am

      5 stars
      One of my favourite meals, we don't have it often enough. Your's looks fantastic!

      Reply
      • VJ

        November 10, 2019 at 12:44 pm

        Thanks, I got hold of 2 lamb legs at Morrisons and got the butcher to chop the shanks off for me. 🙂

        Reply
    5. Jacqui Bellefontaine

      November 08, 2019 at 4:55 pm

      5 stars
      Love lamb shanks but such a shame they have got so expensive since gastro pubs made them fashionable. Before that they were almost given away. Still worth buying as they do taste good and your recipe looks delicious.
      Thank you for linking to CookBlogShare.

      Reply
      • VJ

        November 08, 2019 at 10:08 pm

        Yes it is a pity they've become so expensive. It's a bit like oxtail - that was always a poor man's dish until it was 'discovered'.

        Reply

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