Slow Cooked Lamb Shanks with Thyme & Balsamic

In winter Slow Cooked Lamb Shanks would have to be one of our most popular items.  These simple ingredients like thyme and balsamic are pantry staples and just make this dish a winner.


  • 2 or 4 Pasture Fed Lamb Shanks
  • 1 red onion, thinly sliced
  • 2 cloves, garlic, finely sliced
  • 3 tbsps flour (I used Tapioca for gluten free)
  • Salt and Pepper
  • 3 tbsp olive oil
  • 400g tin of diced tomatoes
  • 1 tbsp dried thyme (I used four sprigs of fresh thyme)
  • 2 tbsp honey
  • 3 tbsp balsamic vinegar


  • Add your flour, salt and pepper to a bowl or bag and place your lamb shanks in and thoroughly coat with flour.  Make sure you dust off the shanks properly so your dish doesn’t go gluggy.
  • Heat 2 tbsp oil in a fry pan and lightly brown the shanks two at a time and set aside.
  • Heat remaining oil in pan and add onion, garlic and thyme.  Cook for 2-3 mins until the onion is translucent.  Add in the balsamic vinegar, honey and tomatoes and stir together until just bubbling.  Pour this sauce into the slow cooker.
  • Place lamb shanks into the sauce making sure the meaty part is covered.  Cook on low for 8 hours.
  • You can choose to thicken the sauce by setting aside the lamb shanks and transferring the sauce to a pan.  Add 1 tbsp of arrowroot or cornflower and simmer uncovered for about 15 mins.  I chose not to do this and just poured the sauce over the dish.
  • These slow cooked lamb shanks are best served with a sweet potato mash.  Up your greens intake by adding sauteed kale on the side and pouring over lots of sauce.
A little TIP: if you need to bulk out this dish to ensure you have leftovers for lunch or if you are feeding a crowd then add a portion of Pasture Fed Diced Lamb.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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