Preparation time: 5 minutes

Cooking time: 7 hours

Nothing is more rich, decadent and hearty than Slow Cooker Lamb Shanks with Rosemary Gravy. It is a must to serve with mashed potato! Super easy – make sure to grab some lamb shanks when they come on special!!

Recipe Hints and Tips:

Leftover Slow Cooker Lamb Shanks with Rosemary Gravy can be frozen for another day, seal in a zip lock bag for up to six months. Defrost in the fridge overnight and either microwave or reheat the mixture in the oven (don't forget to freeze all the juices too!).

This recipe will be fine for up to 6 Lamb shanks, as many as you can get into your slow cooker really!

4 Lamb Shanks
2 tbsp Rosemary
1 Onion sliced thinly
1 cup Gravy Powder (I like Greens Gravy Granules - if you use Gravox make it very weak as it can be very salty!)

4 Lamb Shanks 2 tbsp Rosemary 1 Onion sliced thinly 1 cup Gravy Powder (I like Greens Gravy Granules - if you use Gravox make it very weak as it can be very salty!)

1. Line the bottom of your slow cooker with the thinly sliced onion rings.
2. Lay the lamb shanks on top - sprinkle the Rosemary over the top and add the gravy mix.
3. Cover and cook on low for about 6 - 8 hours stirring occasionally. Yummy with a splash of red wine and served with mashed potato and green beans.