Day 1: Tuscan Lamb Shanks, Day 2: Tuscan Lamb Soup, Day 3: Bone Broth


I love the slow cooking season.  The fact that you can put something in the slow cooker and walk away for hours and come home to a yummy smelling house and dinner done, fantastic!  Lamb Shanks are something, in our house anyway, we only really eat in winter for some reason and this recipe is so simple, delicious and versatile.  I know lamb can be expensive but with this dish you can make at least 3 different meals out of it, leftovers into a soup to eat the next day or freeze and then left all the bone remains in the slow cooker overnight and have a healthy and nutritious bone broth to use in the future.  3 meals in one! Bonus!

I was inspired by Anthia Kouullouros and a recipe in her divine “I am Food” cookbook for these Lamb Shanks.  In fact, I have been so inspired by her book I bought it and am making lots of recipes out of it, Vanilla Banana Coconut Cake anyone?  If you are interested I have written a quick review of her lovely tea shop Ovvivo and I am Food here.  Now on to the food…I especially like this recipe as there is no messing about with browning of the shanks so it’s a one pot wonder. (Warning raw meat photo coming up)


This is how it looked at 9am, veggies all underneath. 8 hours later on the plate, falling off the bone and melting in the mouth!  Keep going after the recipe for the soup and bone broth methods.  It’s Tuscan Lamb shanks 3 ways remember…

Tuscan Lamb Shanks


  • 4 carrots, topped & tailed and thickly sliced
  • 4 celery stalks, including leaves, thickly sliced
  • 6 tomatoes, chopped
  • 400 g can diced tomatoes
  • 4 cloves garlic, sliced
  • 2 bay leaves
  • 2 C (500ml) beef bone stock or water
  • salt & pepper
  • 2 Tbsp dried oregano, basil & marjoram
  • knob of butter
  • 5 - 6 french trimmed lamb shanks


  1. Chop all the veggies and then layer them in the slow cooker.
  2. Add the bay leaves, stock (or water), tinned tomatoes, season with salt, pepper and dried herbs
  3. Rub butter over the lamb shanks and then put them in the slow cooker on top of the veggies.
  4. Cover & cook for 8 hours on low or if your slow cooker is a slow as mine adjust it to high halfway through!

As there is a lot of liquid in this dish I served it up with sweet potato mash which soaked it all up and tasted delish.

The recipe is for 6 – I only used 5 shanks and there were 4 of us eating (2 only small eaters) so we had lots left over.  I made some into this soup.  All I did was whizz it around in the Thermomix 1 minute / speed 9 or a blender will do it too – check for bones first though!


and then all the remains that were left in the slow cooker plus the bones were made into a bone broth.  Just add water to cover the bones and add 2 Tbsp of apple cider vinegar to help leech the bones of all their goodness and keep cooking on low for 12 hours or so (overnight).  You will end up with something like this, see photo below……because of the tomatoes that were originally in this dish I’m going to use the stock in tomato flavoured soups to enhance them – like my  Tomato, Chickpea and Herb Soup or it would be good in any stews that you are doing too.  Can be frozen and then pulled out when you are ready to use otherwise keep in the fridge for up to 2 weeks.



There you go, lamb shanks 3 ways!  What do you think of that? 



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