Slow Cooker Herbed Lamb Shanks with Root Vegetables

Pat all lamb shanks thoroughly dry on all sides using paper towels to remove surface moisture and facilitate deep browning.

Season the dried lamb shanks evenly with 6g of kosher salt and 2g of freshly ground black pepper, then immediately wash hands, knives, and prep boards to prevent raw meat cross-contamination.

Pour 30 ml of olive oil into a large skillet and place over medium-high heat until the oil reaches approximately 190°C (375°F) and shimmers across the pan.

Place the seasoned lamb shanks into the hot skillet using tongs and sear for 8 minutes, rotating every 2 minutes until a deep, mahogany crust forms on all surfaces.

Transfer the seared lamb shanks directly from the skillet into the bottom of the slow cooker insert using tongs.

Add the diced onions, carrots, parsnips, and celery into the residual fat in the skillet over medium heat at 160°C (320°F), stirring with a wooden spoon for 5 minutes until vegetables begin to soften.

Add the 6 crushed garlic cloves and 45g of tomato paste to the skillet, stirring constantly for 1 minute to cook out raw paste flavors until fragrant and brick-red.

Pour 240 ml of dry red wine into the skillet, scraping up all caramelized browned bits from the pan floor using a wooden spoon, and simmer for 3 minutes until wine reduces by half.

Pour 360 ml of beef stock, the remaining 2g of kosher salt, and 1g of black pepper into the skillet, stirring to combine all ingredients until warmed through.

Pour the hot vegetable and wine broth mixture over the lamb shanks inside the slow cooker, then submerge 3 rosemary sprigs, 5 thyme sprigs, and 2 bay leaves directly into the liquid around the meat.

Cover the slow cooker with its fitted lid and cook on LOW setting at approximately 90°C (195°F) for 8 hours without lifting the lid, ensuring meat internal temperature exceeds the food safety minimum of 63°C (145°F) and reaches roughly 92°C to 95°C (198°F to 203°F) for tender breakdown.

Using tongs, transfer the cooked lamb shanks and vegetables onto a warm serving platter, discard the woody herb sprigs and bay leaves, let the meat rest for 5 minutes, and verify an internal temperature above 63°C (145°F) before spooning braising sauce over the top to serve.