Slow cooker lamb shanks are hands-off Sunday comfort — fall-apart tender meat and gravy that tastes of proper British cooking without tending a casserole all afternoon. Lamb Shanks Double Pack is the double pack for two generous plates. Shop it in lamb.
Slow cooker method
Pat the shanks dry and season with salt, pepper, and a pinch of rosemary or thyme. Optionally brown in a hot pan first for deeper colour — a couple of minutes a side is enough. Tip onion, carrot, garlic, and a bay leaf into the pot, nestle the shanks on top, and pour in enough stock (or a splash of red wine and stock) to come halfway up the meat — not drown it. Cover and cook on low for 7 to 9 hours (or high 4 to 5 hours) until the meat pulls back from the bone and a probe slides in easily. Lift carefully onto a warm plate, skim fat from the juices, and reduce the liquor in a pan for a spooning gravy if it looks thin. Rest five minutes. Do not fill the pot with liquid — you want steam and time, not a boil. Bone-in shanks need the full stretch; rushing on high for too short a sit leaves them chewy near the bone.
Oven backup
No slow cooker: covered casserole at 160°C for 2½ to 3½ hours with the same aromatics, uncovering for the last 20 minutes to thicken the gravy. Mint sauce or a sharp salad finishes the plate. Browse lamb for shanks, chops and shoulder when you are planning the week.
What to serve
Mash, polenta, or crusty bread to mop the gravy, or couscous and greens. Leftover shank meat shreds into pies, wraps, or a rich pasta sauce — cool quickly, fridge covered, and reheat gently with a splash of stock. Freeze leftover portions flat for midweek comfort.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.