Instructions
Heat olive oil in a large skillet over medium-high heat. Brown the lamb shanks on all sides until nicely seared. Transfer to the slow cooker.
Add the browned lamb shanks, vegetables (if using), and garlic & herb base (if using) to the slow cooker.
Pour in the beef broth. Season with salt, pepper, and garlic powder.
Cover and cook on low for 7–8 hours or high for 4 hours, until the lamb is tender and falling off the bone.
Once done, carefully remove the lamb shanks and set aside. Skim off any fat from the sauce surface.
For a thicker sauce: pour the remaining liquid into a saucepan and simmer over medium heat until it reduces to your desired consistency.
Serve the lamb shanks on a platter, drizzle with the reduced sauce, and garnish with chopped fresh parsley.
Serving Suggestions
Creamy mashed potatoes
Fluffy couscous
Roasted vegetables (carrots, parsnips, Brussels sprouts)
Mixed green salad with lemon vinaigrette
Crusty bread for dipping
