Tender Lamb Shanks with Lemon and Rosemary

Dinner, Main

Tender Lamb Shanks with Lemon and RosemaryTender Lamb Shanks with Lemon and Rosemary

Cooking time

1 hour



Enjoy delicious and fall-off-the-bone tender lamb shanks for lunch or dinner. You can make this dish in an hour with the Crock-Pot® Express Easy Release Pressure Multicooker.


  • 4 lamb shanks
  • ¼ cup plain flour
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 2 onions, chopped
  • ¾ 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 Dial is in the “Seal” (closed) position. Press MEAT/POULTRY, 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.