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Tomato Soup Baked Lamb Shanks

  • without browning 15 minutes, with browning 25 minutes
  • in the slow cooker low 6-7 hours, high 4-5 hours
  • 4-6
Tomato Soup Baked Lamb Shanks

Jazz up this family favourite by taking the meat off the bone and serving the boneless casserole under an easy savoury bread and cheese crumble.


  • 2 onions, peeled and sliced
  • 2 carrots, peeled and chopped
  • 2 x 37 gram packets tomato soup powder
  • 6 lamb shanks, trimmed o
  • 2 cups beef stock
  • 1 tablespoon fresh rosemary sprigs (or 1 teaspoon dried rosemary)


  1. Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
  2. Mix together the soup powder and stock, strring until the soup powder has completely dissolved. A whisk is ideal to use here.
  3. If wishing to brown the lamb, heat a good dash of oil in a frying-pan and, when hot, brown the lamb shanks well.
  4. Into the pre-warmed slow cooker put the lamb, onions and carrots. Pour over the beef stock mixture and scatter over the rosemary. Season well with pepper and cover with the lid.
  5. Cook on low for 6-7 hours or on high for 4-5 hours, or until the meat is meltingly tender and falling off the bone.
  6. Serve the lamb shanks with plenty of mashed potato and seasonal vegetables.

Cooks Tips

Variations: - Use a tomato and vegetabe soup mix. - Add 1 teaspoon yeast extract (Vegemite, Promite or Marmite)

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