Easy Lamb Shank in a Slow Cooker with Sauce

Season the lamb shanks generously with salt and pepper.

Heat olive in a large skillet over high heat. Brown the lamb shanks on all sides, working in batches if necessary. Transfer the browned shanks to the slow cooker.

In the same skillet, add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and aromatic.

Stir in the tomato paste and cook for another minute, coating the vegetables.

Pour the beef broth and red wine into the skillet, scraping the bottom to deglaze and incorporate. Bring the mixture to a simmer.

Add the bay leaves, dried thyme, and dried rose to the skillet. Season with salt and pepper. Pour the mixture to the shanks in the slow cooker, making sure they are submerged. If needed, add more beef broth or water.

Cover the slow cooker and cook on low for 6-8 hours or on high heat for 4 hours.

Once cooked, remove the lamb from the slow cooker and keep warm. Discard the bay leaves.

Use an immersion blender or transfer the sauce to a blender, and blend until smooth. Taste and adjust the seasoning if necessary.

Serve the lamb shanks with the sauce. Garnish with chopped parsley.