Can I prepare this dish in advance?

Yes, the lamb shanks can be cooked completely and refrigerated for up to 3 days. Reheat gently in the slow cooker on Low for 1-2 hours, or in a low oven at 160°C. Prepare the polenta and gremolata fresh on the day of serving for best results

What if I don't have red wine?

Red wine is optional and can be omitted or replaced with extra stock, or a splash of balsamic vinegar for acidity. The dish will still be delicious, though the depth of flavour will be slightly different

How do I know when the lamb is ready?

The lamb shanks are done when the meat is very tender and practically falls off the bone when gently prodded with a fork. The meat should shred easily. Slow cooker cooking times vary, so check at 6-7 hours if using the Low setting

Can I use instant polenta instead of regular polenta?

Yes, instant polenta will work. It requires less stirring and cooks in approximately 5-10 minutes. Follow the package instructions, but the result may be slightly less creamy than traditional polenta stirred for 20-30 minutes

How To Make Melt In Your Mouth Lamb Shanks

by NOT ANOTHER COOKING SHOW

Lamb

Published 28 April 2026Original video

These incredibly easy melt-in-your-mouth lamb shanks are an elegant yet simple dish that's ideal for Easter celebrations or impressing dinner guests. The lamb becomes wonderfully tender and flavourful when slow-cooked, practically melting off the bone. Served over a bed of creamy polenta and finished with fresh gremolata, this dish combines rich, comforting flavours with a bright, zesty garnish. The slow cooker does all the hard work, making it perfect for a stress-free dinner party

Video thumbnail: How To Make Melt In Your Mouth Lamb Shanks

Watch: How To Make Melt In Your Mouth Lamb Shanks

Original recipe video — click to play

Original video by NOT ANOTHER COOKING SHOW15k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: not specified in source material

Ingredients

Servings:

Units:

Lamb Shanks

4 whole lamb shanks
Estimated quantity based on serving 4 people. Brown in a hot pan before slow cooking for enhanced flavour.

Braising Liquid

500 ml beef or lamb stock
Estimated quantity. Use approximately 500 ml for 4 lamb shanks in slow cooker.
250 ml red wine
(optional)
Estimated quantity. Optional but recommended for depth of flavour.

Braising Vegetables

2 medium onions, roughly chopped
Estimated quantity.
2 medium carrots, roughly chopped
Estimated quantity.
2 stalk celery, roughly chopped
Estimated quantity.

Braising Aromatics

4 clove garlic cloves
, minced or whole
Estimated quantity.
3 sprig fresh thyme
Estimated quantity.
2 sprig fresh rosemary
Estimated quantity.

Seasoning

1 tsp sea salt
To taste.
1 tsp freshly ground black pepper
To taste.

Creamy Polenta

200 g polenta (cornmeal)
Estimated quantity for serving 4.
750 ml whole milk or cream
Estimated quantity. Can use vegetable or chicken stock for lighter version.
50 g butter
Estimated quantity.
50 g Parmesan cheese, grated, grated
Add just before serving for best flavour.
Estimated quantity.

Gremolata Garnish

15 g fresh flat-leaf parsley, finely chopped
Add just before serving to preserve colour and flavour.
Estimated quantity.
1 lemon lemon zest, finely grated
Add just before serving.
Zest of approximately 1 lemon.
1 clove garlic
, very finely minced
Add just before serving.
Estimated quantity for gremolata.

Method

1
Pat the lamb shanks dry with kitchen paper and season generously with sea salt and freshly ground black pepper on all sides.
~5 mins
2
Heat a large frying pan or griddle over medium-high heat. Brown the lamb shanks on all sides (approximately 2-3 minutes per side) to develop colour and flavour. This step is optional but highly recommended for depth of flavour.
~12 mins
Optional step
Tip: This step is recommended even though using a slow cooker, as browning develops rich colour and flavour.
3
Place the browned lamb shanks in your slow cooker. Arrange the chopped onions, carrots, and celery around the lamb.
~3 mins
4
Add the minced garlic, fresh thyme sprigs, and fresh rosemary sprigs to the slow cooker.
~2 mins
5
Pour the stock and red wine (if using) into the slow cooker until the lamb shanks are approximately three-quarters covered. The liquid should not completely submerge them.
~3 mins
Tip: Reduce the liquid quantity compared to traditional oven cooking as slow cookers retain moisture.
6
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours. The lamb should be extremely tender and nearly falling off the bone.
~8 hrs
Tip: Low setting is preferable for the most tender result. Check after 6 hours on Low if desired.
7
Whilst the lamb cooks, prepare the creamy polenta. Bring the milk or stock to a gentle simmer in a saucepan. Slowly whisk in the polenta to avoid lumps, stirring constantly for approximately 20-30 minutes until very thick and creamy.
~30 mins
Tip: Prepare this whilst the lamb is in the final hour of cooking, or prepare separately and warm through before serving.
8
Stir the butter and Parmesan cheese into the polenta just before serving. Season to taste with salt and pepper.
~2 mins
Tip: Add the cheese just before serving for best flavour.
9
Make the gremolata: finely chop the fresh parsley, grate the lemon zest, and mince the garlic very finely. Mix together in a small bowl. This should be made just before serving.
~5 mins
Tip: Prepare the gremolata just before serving to maintain its vibrant colour and fresh flavour.
10
Remove the lamb shanks from the slow cooker and strain the braising liquid through a fine sieve, discarding the vegetables. Return the liquid to the slow cooker and turn to High if it needs reducing, or simply keep warm.
~10 mins
Tip: You can reduce the braising liquid on the hob if preferred, or use as-is for a saucier dish.
11
To serve, spoon the creamy polenta into shallow bowls or onto serving plates. Place a lamb shank on top of each portion, and ladle the braising liquid around.
~5 mins
12
Finish with a generous sprinkle of fresh gremolata on top of each lamb shank just before serving. Serve immediately.
~2 mins
Tip: The gremolata adds brightness, fresh flavour, and visual appeal.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, the lamb shanks can be cooked completely and refrigerated for up to 3 days. Reheat gently in the slow cooker on Low for 1-2 hours, or in a low oven at 160°C. Prepare the polenta and gremolata fresh on the day of serving for best results

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