Lamb Shanks with Lemon & Rosemary

cook time

60 mins

 prep time 

10 mins

total time

70 mins

Serves 4


  • Crock-Pot® Express Crock Multi-Cooker
  • 4 lamb shanks
  • 1⁄4 cup plain flour
  • 1⁄4 cup olive oil
  • 2 cloves garlic crushed
  • 2 onions chopped
  • 3⁄4 cup chicken stock
  • 4 fresh rosemary sprigs
  • 1 lemon, finely sliced
  • 2 tbsp lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh rosemary, to serve


1) Dust lamb shanks in flour. Press BROWN/SAUTÉ, then press START/STOP. Add half of 

the oil and preheat for 2 minutes. Add lamb and brown for 3-4 minutes or until golden.

2) Remove lamb from cooking pot. Add remaining oil, garlic and onion. Sauté for 4-5

minutes or until tender.

3) Press START/STOP. Add shanks, stock, rosemary, lemon slices, and lemon juice to the

cooking pot. Secure the lid ensuring the steam release valve is in the seal (closed) 


Press MEAT/STEW, and adjust the time to 60 minutes. Press START/STOP.

4) Once cooking has completed, and the pressure is released, season to taste with salt

and pepper. Top with extra rosemary and serve.