The Most Delicious Mongolian Lamb Shanks, Ever!! / Slow Cooked

The Most Delicious Mongolian Lamb Shanks, Ever!! | Style & Life by Susana

I cook this meal on a regular basis in my household and I can tell you that it is extremely popular with my husband, my mama, myself and of course my two fur babies! 😉

* This serving is for just two people. Obviously, the more people there is, the more lamb shanks you’re going to need here is my own recipe for the most delicious mongolian lamb shanks, ever!



2 x lamb shanks

1 litre of organic vegetable stock liquid

1 teaspoon of salt

1 teaspoon of pepper

1 – 2 tablespoons of italian herbs


Slow Cooked Lamb Shanks

  1. Toss lamb in flour that has been seasoned with italian herbs, half a teaspoon of salt & pepper and then shake away excess.
  2. Heat half a cup of virgin olive oil in a large frying pan.
  3. Cook lamb over medium heat for about five minutes or until browned all over. This will seal the lamb shanks before you transfer them to the slow cooker.
  4. Place the vegetable liquid stock into the slow cooker along with any vegetables you love into your slow cooker. I’ve placed carrots, onion and sweet potato.
  5. Place the lamb shanks inside the slow cooker and turn it onto high and allow to cook for 6 hours or low for 8-10 hours.
  6. Remove the lamb from the slow cooker and place into the oven to get braised.


Simple Mongolian Sauce


1/2 cup of soy sauce

1/2 cup of water

1/2 cup of organic brown sugar

1/4 cup of organic corn flour


  1. Place in a small saucepan 1/2 cup of soy sauce, 1/2 cup of water and 1/2 cup of organic brown sugar and mix it all together and until all well blended.
  2. Then mix in a 1/4 cup of organic corn flour and mix it all well until its blended it. You may get little corn flour floaties but just keep mixing it until it has all dissolved within the mixture.
  3. I usually put in another 1/4  cup of organic brown sugar as sometimes the taste of the sauce mixture can still be quite strong, this extra bit just allows the strong taste to settle a little.
  4. Heat the mixture on medium for about ten to fifteen minutes, continuously stirring. It will soon start to thicken up. Don’t allow it to get too thick!!


Once The Lamb Shanks Are in the Oven:

  1. Pour some of the mongolian sauce over the lambs shanks while they are in the oven to get braised up a bit. Leave them in the oven for about 10 – 15 minutes.
  2. Once the lambs shanks are all braised, remove them from them oven and serve them onto the plates and pour the remaining mongolian sauce over the lamb shanks.
  3. Once cooked serve with mash potato, veggies and warm crusty garlic bread (yum!!)

Bon appétit!

What’s your favourite meal to cook in the slow cooker? I would love to hear about it in the comments below xoxo

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  • Faisal
    June 22, 2017

    This looks fab and feel like I want to try it!

  • Martha May
    June 20, 2017

    To night is the night. Your Mongolian lamb.
    Next week I will do mine, and as you said that you are not keen on the 5 spice in the sauce, I will give you an authentic one and a toned down one. I do find the older people like the more bland one. Tonight I am making steamed vegetable wontons and buns instead of mashed potato. I make my own wrappers as I only make what we can eat that night. Steam buns keep for a day or two but the wontons are not a keeper. They cannot be frozen.
    You should try to make the wontons the dough is very easy, recipes on the web I dare say. Some put an egg in the dough I don’t as just the flour and water is enough. Read the instructions very closely. Knead half the dough at a time and the most important part is after being rolled out to a lovely shiny ball, REST the dough. For about 15 minutes or 5 mins more but not less.
    I’ll see of my friend will take a photo.
    Cheers for now MM, Australia

  • Fair enough. I use the italian herbs to give it an extra kick, for marinating purposes. As stated above, the mongolian sauce is mixed and then I pour it over the shanks once I place them into the oven. Wishing you a lovely weekend x

  • Lamb shanks are so yummy!! Bon appetit!! x

  • Martha May
    June 18, 2017

    I can’t see where the Mongolian comes in as you use Italian mixed herbs?
    You must mean the cooking method? Surely.
    I use the hoisin sauce, soy sauce and a teaspoon of black bean, Cook in crock pot and then
    into oven with a similar pour over sauce. I will give yours a try just to say I did as I cannot really comment
    if I haven’t cooked it.

  • Shana Louise
    May 28, 2017

    Wow! Lamb shank is my dining out favourite and your dish definitely looks restaurant worthy, will be giving this a try for Sunday dinner!

  • Style and Life by Susana
    March 27, 2017

    Haha I’m glad you like it. If you do try it, let me know how it went xx

  • Fashionablefoodz
    March 26, 2017

    This is so gooood. I am hungry again looking at this and I am trying this in my kitchen soon.. 😀


  • Style & Life by Susana
    October 15, 2016

    That sounds great! Let me know how it goes and bon appetite! ?

  • Renae
    October 15, 2016

    OMG! These look delicious ?
    I must try them this week

  • Candace
    August 5, 2016

    Girl, these are some of the best food pics I’ve seen. I bet that slow cooker makes them so tender and juicy. These look super delish!

  • My Shopping Diet
    August 5, 2016

    This is great thanks for the idea! I never really cook lamb, will try this for sure! What temperature do you braise on? Thanks!

  • Travel Pockets
    August 5, 2016

    Every time I go to the grocery store and see lamb I want to buy it but have no clue how to cook it. I didn’t grow up eating lamb, so it’s a bit of a mystery food to me. I’m definitely going to try this recipe! 🙂

  • Jessica
    August 4, 2016

    These look so tasty!
    – Jessica
    Miss Moore Style

  • Ida Zongo
    August 4, 2016

    This look so delicious, I am going to attempt this recipe tomorrow for my family. Thanks for sharing?

  • Qazi Fabia Hoq
    August 4, 2016

    Thank u , saving your post! It looks super delicious…..