Crock Pot Lamb Shank Stew Recipe

2020-11-05
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    376
  • Carbohydrates

    38.9 g
  • Cholesterol

    82,6 g
  • Fat

    12.2 g
  • Fiber

    6.4 g
  • Protein

    28 g
  • Saturated Fat

    2.4 g
  • Serving Size

    1
  • Sodium

    241 mg
  • Sugar

    3.8 g
  • Trans Fat

    2.7 g
  • Unsaturated Fat

    0.7 g
  • Potassium

    1,366.9 mg
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Crock pot Lamb shank stew recipe. This delicious lamb recipe belongs to Irish cuisine. Lamb shanks with vegetables cooked in the crock pot. Do you like to cook lamb in the crock pot? You may also try  Savory Lamb Stew in Crock pot

Crock pot Savory Lamb Stew Recipe

This is a very rich and flavorful combination of lamb shanks, lentils, vegetables and spices. Enjoy it!

Makes 6 servings

Ingredients: 2 pounds (960 g) lamb shanks, fat trimmed, 1½ cups (375 ml) reduced-sodium fat-free chicken broth, 14½ oz (435 ml) can diced tomatoes, undrained, 1/2 cup brown dried lentils, 1./2 cup sliced carrots, 1/2 cup chopped green bell peppers, 2 cups chopped yellow onions, 2 cloves garlic, peeled and minced, 2 bay leaves, 2 teaspoons dried thyme leaves, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, salt and freshly ground black pepper to taste, 1¼ cups cooked brown rice, warm

Instructions: In a 6-quart (6 L) crock pot, combine all ingredients, except seasoning and cooked brown rice. Cover and cook on low-heat setting for 6-8 hours. Turn off and open crock pot. Discard bay leaves. Using a slotted spoon, remove cooked lamb shanks. Remove lean meat and cut into bite-size pieces. Return lamb meat to stew.

Season to taste with salt and black pepper. Stir well. Serve hot over the cooked brown rice.

Hearty Rosemary Lamb Stew Recipe

The combination of rosemary leaves and lamb is classic and delightful.

Makes 4 servings

Ingredients: 1 pound (480 g) boneless lamb shoulder, fat trimmed, cut into cubes, 1½ cups (375 ml) reduced-sodium fat-free beef broth, 1 pound (480 g) sweet potatoes, peeled and cut into cubes, 1½ cups cut green beans, 1 large yellow onion, peeled and cut into wedges, 1 teaspoon dried rosemary leaves, 2 bay leaves, 1-2 tablespoons cornstarch,1/4 cup (60 ml) cold water, salt and freshly ground black pepper, to taste

Instructions: In a slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Cover and cook on low-heat setting for 6-8 hours. Switch heat to high and cook for a further 10 minutes.  Open crock pot and stir in combined cornstarch and water, stirring 2-3 minutes. Turn off the crock pot and discard bay leaves. Season to taste with salt and black pepper. Stir well and serve immediately.

Crock Pot Lamb Shank Stew Recipe

Ingredients

  • 1 ½ pounds (720 g) lamb cubes for stew
  • 2 cups (500 ml) reduced-sodium fat free chicken broth
  • 2 medium yellow onions, peeled and sliced
  • 6 quartered potatoes
  • 6 sliced carrots
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 1/4 cup (60 ml) cold water
  • 1 teaspoon Worcestershire sauce
  • salt and freshly ground black pepper

Method

Step 1

In a crockpot, combine all ingredients, except cornstarch, water, Worcestershire sauce, and seasoning. Cover and cook on low-heat setting for 6-8 hours.

Step 2

Open crockpot, stir in combined cornstarch and water, increase heat to high. Cook, stirring 2-3 minutes.

Step 3

Discard bay leaf. Season to taste with salt, black pepper, and Worcestershire sauce. Stir well.

Step 4

Turn off the crockpot. Ladle lamb stew into soup bowls. Serve hot.

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