I love how this dish turns humble lamb shanks into something deeply comforting and impressive with very little hands-on effort. The slow cooker does all the work while the lamb becomes fall-apart tender, soaking up a rich, savory-sweet sauce scented with star anise and warm spices. I always end up with a glossy, sticky glaze that feels special enough for a weekend meal or a small gathering.
Why You’ll Love This Recipe
I like this recipe because it is almost effortless yet delivers big flavor. I can prepare everything in about twenty minutes, let it cook slowly, and come back to perfectly tender lamb. The Asian-fusion flavors balance savory, sweet, and aromatic notes, and I enjoy how the sauce thickens into a beautiful glaze that coats the meat. It also reheats well, which makes it great for leftovers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 lamb shanks
2 tablespoons vegetable oil
Salt and black pepper, to taste
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 star anise pods
1/3 cup soy sauce
1/4 cup hoisin sauce
3 tablespoons brown sugar or honey
2 tablespoons rice vinegar
1 cup beef or lamb stock
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Sliced green onions or sesame seeds for garnish (optional)
Directions
I start by seasoning the lamb shanks generously with salt and black pepper. I heat the vegetable oil in a pan over medium-high heat and brown the shanks on all sides until they develop good color. I transfer them to the slow cooker.
In the same pan, I sauté the chopped onion until soft, then add the garlic and ginger and cook briefly until fragrant. I stir in the soy sauce, hoisin sauce, brown sugar, rice vinegar, stock, and star anise, scraping up any browned bits from the pan.
I pour this mixture over the lamb shanks in the slow cooker, making sure they are mostly submerged. I cover and cook on low for about 8 hours, until the lamb is very tender and easily pulls away from the bone.
If I want a thicker glaze, I remove the shanks at the end, strain the sauce into a saucepan, and simmer it with the cornstarch slurry until glossy and thick. I spoon the sauce back over the lamb before serving.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time: about 20 minutes
Cook time: about 8 hours
Total time: about 8 hours and 20 minutes
Variations
I sometimes swap the hoisin sauce for oyster sauce for a slightly deeper savory flavor. When I want a bit of heat, I add chili paste or crushed red pepper flakes. If lamb shanks are not available, I use beef shanks and keep the cooking time the same. I also like adding a splash of orange juice or a strip of orange peel for a subtle citrus note.
Storage/Reheating
I store leftover lamb shanks in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them with the sauce for up to 2 months. I reheat gently on the stovetop or in the oven, adding a little stock or water if the sauce has thickened too much.
FAQs
Can I cook this on high instead of low?
I can cook it on high for about 4 to 5 hours, but I prefer the low setting because it gives the most tender result.
Do I need to brown the lamb shanks first?
I strongly recommend browning them because it adds depth and richness to the final flavor, even though it is an extra step.
What can I serve with these lamb shanks?
I like serving them over steamed rice, mashed potatoes, or noodles, along with simple greens or roasted vegetables.
Can I make this recipe ahead of time?
I often make it a day ahead because the flavors deepen overnight, and it reheats beautifully.
Is star anise essential?
I think star anise adds a signature aroma, but if I do not have it, the dish is still delicious without it.
Conclusion
I keep coming back to this slow cooker Asian-fusion lamb shanks recipe because it delivers comfort, bold flavor, and convenience all in one pot. It is the kind of dish I trust for cozy dinners and stress-free entertaining, and every time I make it, the tender lamb and sticky glaze remind me why slow cooking is so rewarding.
Fall-apart tender slow-cooked lamb shanks in a sticky, savory-sweet Asian-fusion glaze with star anise and aromatic spices.
Ingredients
4 lamb shanks
2 tablespoons vegetable oil
Salt and black pepper, to taste
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 star anise pods
⅓ cup soy sauce
¼ cup hoisin sauce
3 tablespoons brown sugar or honey
2 tablespoons rice vinegar
1 cup beef or lamb stock
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Sliced green onions or sesame seeds for garnish (optional)
Instructions
Season lamb shanks with salt and black pepper.
Heat vegetable oil in a pan over medium-high heat and brown the shanks on all sides. Transfer to slow cooker.
Sauté chopped onion in the same pan until soft, then add garlic and ginger briefly until fragrant.
Stir in soy sauce, hoisin sauce, brown sugar, rice vinegar, stock, and star anise, scraping up browned bits.
Pour mixture over lamb shanks in slow cooker, ensuring they are mostly submerged.
Cover and cook on low for about 8 hours until lamb is very tender.
Optional: For a thicker glaze, remove shanks, strain sauce into a saucepan, and simmer with cornstarch slurry until thick and glossy. Spoon over lamb before serving.
Garnish with sliced green onions or sesame seeds if desired.
Notes
Swap hoisin sauce for oyster sauce for a deeper savory flavor.
Add chili paste or crushed red pepper flakes for heat.
Use beef shanks if lamb shanks are unavailable; cook time remains the same.
Add a splash of orange juice or orange peel for a subtle citrus note.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze with sauce for up to 2 months.
Reheat gently on stovetop or in oven, adding stock or water if sauce has thickened.
