Slow Cooker Lamb Shanks with Lemon & Dill is a terrific recipe for an autumn slow cooker supper! Pair it with roasted potatoes, cauliflower mash, or even mashed sweet potatoes for a sumptuous meal with little effort!
If you’re following a paleo diet, simply omit the 1 Tablespoon of starch for thickening and carry on as directed. You will still have an excellent lamb and if you want to thicken the sauce naturally, you can simply reduce it over medium-high heat in a saucepan and it will become thicker on its own due to water evaporating.
Slow Cooker Lamb Shanks with Lemon & Dill
- 2 lamb shanks (about 2 pounds)
- Approximately ½ t. sea salt & ¼ t. pepper (adjust to your taste)
- 1 tablespoon GMO-free cornstarch
- 1 tablespoon extra-virgin olive oil
- 1/3 cup low-sodium chicken broth (make your own; see how to here)
- 2 dill sprigs plus 1/2 tablespoons finely chopped dill
- 2 garlic cloves, thinly sliced
- ½ medium red onion, thinly sliced
- ½ small lemon, thinly sliced, and seeds removed
- ½ tablespoon fresh lemon juice
- Season the lamb shanks with salt and pepper and dust thoroughly with the cornstarch, shaking off any excess.
- In a large skillet, heat the olive oil until shimmering.
- Cook the lamb shanks over moderately high heat, until browned all over, about 10 minutes.
- Transfer the shanks to a slow cooker.
- Add the chicken broth, dill sprigs, garlic, onion and lemon.
- Cover and cook on high until the lamb is tender, about 4 hours.
- Transfer the shanks to shallow bowls and keep warm.
- Skim the fat from the cooking juices.
- Stir in 1 tablespoon of the chopped dill and the lemon juice and season the juices with salt and pepper.
- Spoon the juices along with the onion and lemon over the lamb shanks.
- Sprinkle with the remaining chopped dill.