Herb & Garlic Lamb Shanks

There’s something comforting about tender, fall-off-the-bone lamb shanks slowly infused with garlic, herbs, and rich stock. Whether you're feeding the family or hosting friends, this recipe delivers every time — and with a sprinkle of Avohaven flair, it's next level.

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Herb & Garlic Lamb Shanks

Ingredients:

4 lamb shanks

2 cloves garlic, crushed

1 tablespoon Dijon mustard

2 tablespoons oil (olive or avocado oil)

3 cups chicken stock

2 teaspoons dried rosemary

2 teaspoons dried Italian herbs

Salt and freshly ground black pepper, to taste

Optional: Avohaven SPG+ or Salt’n’Peppa for added seasoning

Instructions:

Use a sharp knife to lightly score the outside of each lamb shank (this helps the flavour soak in). Rub the crushed garlic and Dijon mustard into the meat, pressing it into the scored sections.

Heat the oil in a heavy-based frying pan over medium-high heat. Once hot, brown the lamb shanks on all sides until they develop a deep golden colour. This step locks in flavour.

After browning, give the shanks a light sprinkle of Avohaven SPG+ or Salt’n’Peppa for an extra boost of flavour.

Transfer the lamb to your slow cooker. Pour over the chicken stock, then scatter the rosemary and Italian herbs on top. Season with salt and cracked black pepper.

Cook on low for 8–9 hours or on high for 4–5 hours, until the lamb is tender and falling off the bone.

Serve the shanks with creamy mashed potatoes, roasted root vegetables, or even over a bed of couscous or polenta. Spoon over the cooking juices and finish with a sprinkle of fresh herbs – or an extra dash of SPG+ for good measure.

Alternative Cooking Methods:

Pressure Cooker (Electronic/Multi-Cooker): Great if you're short on time. Follow steps 1–3, then transfer the lamb and all ingredients to your pressure cooker. Cook on high pressure for 45 minutes, then allow a natural release for 10–15 minutes.

Oven Method: Perfect if you don’t have a slow cooker. Preheat your oven to 160°C fan bake (or 180°C conventional). Place the browned and seasoned lamb in a large ovenproof dish or Dutch oven, add stock and herbs, then cover tightly with a lid or foil. Cook for 2½ to 3 hours, or until the meat is meltingly tender. Baste once or twice during cooking for extra richness.