This Lamb, Bacon, and Lentil Stew is a hearty, delicious dish perfect for cozy family dinners. With tender lamb shanks, smoky bacon, and a mix of veggies, it’s a delicious, no-fuss, one pot meal that practically cooks itself – ideal for busy nights when you want something comforting and nutritious.
This gluten free, healthy lamb shank recipe is so simple to make, it’s sure to become a family favourite. You don’t really need a whole shank per person here, especially if they are large. I’m all for spending extra money on quality meat, buying less of it (so it’s still affordable) and bulking it out with other good stuff. You know I’m all for variety too, so including the lentils for extra protein is a winner.
You can either throw it in the slow cooker or cook in the oven at a low temperature (like below). The meat just melts in your mouth and the flavour of the lamb with bacon and rosemary is a match made in heaven.
Health benefits
This Lamb Bacon Lentil stew combines protein-rich lamb and lentils with a variety of vegetables, making it a well-rounded meal. The slow-cooked ingredients provide a rich flavour and satisfying texture, perfect for nourishing the whole family. The gut healing chicken broth I’ve raved about here, and by slow cooking the shanks this way, even more, immune boosting, nutritious goodies are added. The onion, garlic, vegetables and rosemary give further immune support too. This lamb shank recipe is a great option for those who don’t tolerate tomatoes but are after a hearty stew.
This recipe has about 38-42 grams of protein per serve.
Ingredients
To make this dish, you’ll need lamb shanks, bacon, brown lentils, carrots, celery, mushrooms, onions, garlic, rosemary, red wine, and chicken stock. Optional extras include zucchini, eggplant, or parsnips for added variety.
How to make Lamb, Bacon and Lentil Stew
Start by browning the lamb shanks in a large ovenproof dish, then add all the remaining ingredients. Season everything well, ensuring the lamb shanks are submerged in liquid. Cover with a lid and cook in a 160℃/320℉ oven for about 3 hours. The slow cooking ensures tender lamb that falls off the bone.
Serving suggestions and how to store
Serve this lamb bacon lentil stew with mashed potatoes to soak up the rich juices plus steamed veggies or a fresh salad. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a low oven until warm.
Vary this to suit your dietary needs
For a vegetarian version, swap the lamb and bacon for extra lentils, mushrooms, and smoked paprika for a smoky flavour. If you’re avoiding legumes, leave out the lentils and add more vegetables like parsnips or sweet potatoes.
Ingredients
- 2 onion/s -peeled and sliced
- 2 clove/s garlic -sliced
- 400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
- 3 carrot/s -sliced roughly
- 4 rasher/s bacon -diced roughly
- 100 g mushrooms -Swiss brown or button, sliced (1 cup)
- 3 stick/s celery -sliced roughly
- 2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
- Sea salt and freshly ground black pepper
- 60 ml red wine (¼ cup)
- 250 ml chicken broth or stock (1 cup)
- 4 lamb shanks -small, or two large ones (depending upon your appetite)
Optional extras
- 1 zucchini/s - or eggplant or parsnip, diced
Method
- Preheat your oven to 160℃/320℉ (fan-forced).
- In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little olive oil or ghee) over a medium high heat. This is not essential and I have to confess, I'm a bit lazy and tend to take the just throw it all in approach.
- Next, add all of the ingredients, season and stir to combine. Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
- Place the lid on the pot and cook for 3 hours. I aim for 3 hours, as the longer it cooks the more tender the lamb. I tend to put it in the oven before school pick up and it's ready in time for dinner. It's very forgiving so can easily cook for longer. *
- Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following...
Slow Cooker
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
Serving suggestions
- Steamed and buttered vegetables.
- Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
- Pureed or mashed cauliflower.
- Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
- A simple bowl of greens or a salad.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Airtight in the fridge and can also be frozen (remove the bone to freeze).
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place all of the ingredients (other than those for serving) into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 160°C/320°F (fan-forced) and cook for 3½-4 hours. The thicker the lamb shanks the longer it will need to cook.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.
Variations
Vegetarian is Possible
Double the lentils, use vegetable stock, add 300g mushrooms and add a tablespoon of smoked paprika (to add a smoky flavour like bacon). You could also add tempeh if you'd like and cook for only 1 hour.Legume-free
Leave out the lentils and add in extra veggies. I love adding parsnip and sweet potatoes but you can add whatever you like really.Onion-free
Replace the onion with a small bulb of diced fennel.Garlic-free
Replace the garlic with a good pinch of chilli flakes.Green boost
Stir in a bunch of kale (leaves trimmed and diced) at the very end of cooking (last 5 mins).Wine-free
Replace the red wine with more stock or broth and a tsp of balsamic vinegar.Let me know what your think. I love receiving your comments.
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Lynsay says
Could you make a broth from the lamb bones? Or would all the gelatiney-goodness have gone into the stew because it is slow cooked?
Georgia Harding says
I often make stock from lamb bones. I buy organic lamb packs which come with bones so I use some for stock (and my very lucky dog also has her share). If you are wanting to use the left over bones from a stew, it would depend on how long you’ve slow cooked it for already. Yes a lot of the goodness you would have had in the stew already. But I would probably hedge my bets and make a stock using the already cooked left over bones plus add in some fresh ones. Hope this helps, G x
jennifer says
Could you put the lentils in uncooked? With 2-3 hours would they not cook enough?
Georgia Harding says
Definitely give it a go. Just rinse them very well before hand and make sure they are cooked well. You may also need to increase the liquid content (and just make sure they are in the very bottom of the dish, submerged in the liquid, so place the shanks in last). Let me know how you go. G x
Vic & Shaggy says
Oooooh la la, Lamb, Lentil & Bacon Hot Pot was delish. Thx a big bunch for sharing your gorgeous recipes. My husband is new to cooking and now thinks he owns the kitchen…. Oh yeah bring it on Chef Shaggy !! I will simply have to pour a glass of vino, relax and await the culinary delights….Tee Hee Vic 🙂
Georgia Harding says
I’m very jealous. Wish I had a Chef Shaggy! Ho Hum, one day maybe. Really glad you enjoyed the lamb pot. Love sharing my recipes and health philosophies, so your very welcome. Just getting started (which places me firmly in the kitchen for now)! G x
Jodie Ticehurst says
I made this tonight for the family and inlaws staying with steamed brocolli and cauli and mashed pumpkin and potato. Not one plate had anything left on it! Nice!!! Thanks G!
Georgia Harding says
Your welcome, it’s tasty that’s for sure. G x
Paul says
Love this, a real favourite
Georgia Harding says
Awesome, thanks for your feedback, G
Jenna says
Can you do this in the slow cooker? Would it still need to cook for just 3 hours? Thanks 🙂
Georgia Harding says
Hi Jenna, I can’t see why not as long as the bowl is big enough to house the shanks. My old slow cooker was too small for shanks but my new one (the old one broke) is big enough, but I haven’t tried it yet. I personally like to cook meat on the bone for as long as possible, just to extract as much goodness from the bone as possible, and only time does this. I also find longer cooking results in a more tender meat. Sometimes I’ll slow cook for 4-5 hours, your call though, G x
Rowena says
Oh my! This dish is amazing. I left out the lentils as I am grain free, beefed up the vegetables and cooked for 3 hours. With three hungry boys to feed, this is a winner! Thank you, Georgia.
Georgia Harding says
Glad you enjoyed, it is delicious and filling too. Thanks for your feedback Rowena x
Rita says
Made this for guests . Simply delicious, as was the cauliflower, broccoli and lemon salad which accompanied it!
Georgia Harding says
Awesome Rita, thanks for letting me know. So pleased you all enjoyed it, G x
Rebecca says
Hi, I made a few changes and this was really wonderful, thanks Georgia. I used more homemade lamb stock (5 or 6 cups in total) for moisture, probably 1.5 times the lentils, 4 lamb shanks, 2 anchovies (which I have learned go beautifully with lamb), and served topped generously with sauteed kale. Included the dulse. Cooked a good 3-4 hours. Rest as suggested… Wonderful and will definitely do again and experiment with different accompaniments. Thanks so much.
Georgia Harding says
Thanks for sharing Rebecca. Yes anchovies are a great alternative to salt and add a nice depth of flavour to lamb. Glad you enjoyed, G x
Diahann says
Thanks as always for your awesome recipes Georgia! Just wondering if you know anywhere on the Gold Coast that I can buy nitrate free bacon. I’ve tried two organic butchers with no luck
Georgia Harding says
You’re welcome Diahann, glad yo enjoyed it. I get mine from Wray Organic in Palm Beach. G x
Irena says
This was just beautiful. We will be having this regularly. I used French lentils and they were happily devoured by my 10 year old daughter. Thank you for sharing this recipe.
Georgia Harding says
Glad you liked it Irena. My whole family loves this too G x
Yarrow says
Why haven’t I tried this before? Yum! My 9 month and 4 year old devoured this. Infact, I think I will need to double it next time ???? Both my kids have bee introduced to food through baby led weaning and as a result they have a great curiosity and a healthy relationship with food. However, sometimes it is difficult to find meals that not only fulfill us big people but also allow baby to eat with success, as opposed to frustration. So many of your recipes have made baby led weaning so easy. I only have to cook one meal at a time and we all enjoy it and reap the amazing nutritional benefits. Thankyou again for another winner Georgia.
Georgia Harding says
Yay – thrilled the whole family loved it. WE love this too, especially with the cooler weather beginning G x
Sharon says
We had this last night and it was delicious. Lamb shanks weren’t affordable at our local shops, so we used a Lamb Shoulder roast and cooked it in the slow cooker. Will definitely be doing again!
Georgia Harding says
Glad you enjoyed it Sharon and great tip with the lamb shoulder (my favourite cut of meat) G x
Deb dunt says
Georgia, just wondering what tempeh is exactly, and is it available in supermarkets?
Christy Sibley says
Thank you for sharing this recipe. I made it last week and it was amazing. I was so happy with the success that I am making it again this week!
Lyn says
This sounds so delicious. Can’t wait to make it now that winter is coming.
Georgia Harding says
I hope you love it Lyn – it’s one of my families favourite meals G x
Tamra says
Hi Georgia. Thanks for this great recipe. Trying to incorporate more legumes in our diet (tricky when we don’t really fancy the taste), and this was an awesome way to do this without noticing the lentils. I added the parsnip which worked well. I didn’t have parsley, so added roughly chopped baby spinnach at the end which worked great. I served with brown rice was a nice compliment. Husband and I truly enjoyed + kids surprisingly ate the combination of meat and vegies without too much protest. The left over lamb is beautiful in wraps for lunches, and I’m enjoying the whole lot cold for a hearty lunch. As always, thanks you for sharing so generously. Regards, Tamra
Georgia Harding says
So thrilled you enjoyed your family enjoyed it Tamra. You’re very welcome and thanks for taking the time to comment and rate the recipe G x
Michelle says
Delicious! And super easy. I’m a little fodmap sensitive so omitted the garlic, onion and lentils – added extra veg (parsnip, amped up the carrot and celery) and served with a buttery mash potato. Glad there we’re leftovers because it was even better the second night. Another winning recipe, thank you!
Georgia Harding says
Thanks Michelle, so pleased you were able to adapt it to your needs too G x
Rita says
Loved it! Next time I might replace the onions with leek. Absolutely delicious!
Georgia Harding says
So thrilled you loved it Rita – thanks for the feedback and rating the recipe too G x
Cathy says
Cooked this today and it was just the thing we needed on this chilly evening. So easy to make and just so yummy
Georgia Harding says
So pleased you love it – it is great winter food for sure. Thanks for your comment Cathy and for rating the recipe G x
Marissa says
Thank you! Gorgeous recipe. Huge success with husband – he even sang it’s praises to his colleagues and they then requested the recipe! Love your recipes. Mx
Georgia Harding says
Ah fabulous Marissa. So pleased you both enjoyed it and cheers for the 5 star rating G x
Natasha says
I followed this recipie tonight only ommitting the lentils as I follow a ketogenic diet. This had zero impact on this evenings slow cooked feast which my partner absolutely loved and has called ‘Fabulous!’. I have to say this dish was a standout and will become a regular in our household. Thankyou so very much for a fantastically superb recipie!!!
Georgia Harding says
Brilliant – thrilled you loved it and thanks for sharing your version too Natasha (and the 5 stars)! G x
Justine says
Love love love this hearty lamb pot. It’s on high rotation at the moment! Everyone I cook it for loves it too. I generally also add pumpkin (grated early on) or cubed a little later and big pieces of zucchini – serve with green beans and brown rice – amazing!
Georgia Harding says
Thanks Justine, thrilled you are loving it and I love your variations too. Appreciate your feedback and the 5 star rating too G x
Jess says
This is my Well Nourished week! After making the roast chicken, I am now excited to try all of your recipes and this one is a new favourite. How simple and quick this was to make! My partner was so happy to come home from work to this amazing smell and I think the whole neighbourhood was jealous.
I omitted the lentils and added extra veggies plus parsnip. I just served with steamed asparagus. Adding this to our meal plan!
Georgia Harding says
Thanks Jess again for your feedback, so glad you both loved it! This is also a great recipe to share with your bub once he/she is eating solids. Thanks for sharing your variations too G x
Natacha Zammit says
I have yet to come across a recipe of yours that hasn’t been delicious. You have literally changed my life. Not only for my personal satisfaction, knowing that i’m eating healthy and delicious food, but also for my fussy family who is suddenly loving everything i’m preparing for them. Breakfast, lunch, snacks, dinner everything has made a hit! This has been a challenge for me for years now so I can’t explain how grateful I am for this sudden change. Thank you so SO much!
Georgia Harding says
WOW – Natacha, this is just the best praise I could hope for. I’m so grateful that you and your family are loving my recipes. I work so hard to create delicious and nourishing dishes and feedback like yours makes it all worthwhile. You’ve made my week, thank you! G x :))))
Ali says
This dish was delicious, and all the family loved it. however for some reason after cooking in the oven for 3 hours, when I pulled it out to check there was no liquid left. I used exactly the amounts in the recipe and 3 lamb shanks so not where I went wrong? Maybe my oven is too hot? Anyway the meat was very tender and falling off the bone so I popped it on the stove top on very low and added in another 1.5 cups of beef stock to give us a nice sauce. I might even try in my slow cooker next time.
This is my 2nd dish I have cooked from your website this week, my family are loving it.
Georgia Harding says
Hi Ali, maybe your oven was too hot or the lid not firm enough (they really need to steam). If the lid is the issue, then you can always add a foil wrap under it or add more liquid to start or turn your oven down slightly. I’m glad the meat was tender though. G x
Ali says
Thanks Georgia – I might try the foil wrap and s bit extra liquid. Loving your website this winter!
Helen Hicks says
Hello Georgia, I know this is an older recipe of yours however I’ve only just come across it as I was looking for ‘wintery’ dishes. Could you use lamb shoulder as a replacement for the lamb shanks? Thank you.
Georgia Harding says
Hi Helen,
I’ve only made it with shanks, but I think shoulder, as long as the fat is well trimmed would be fine too. Same kind of cooking time too. Enjoy G x
Charli says
If I 1/2 this recipe for 2 people, how long would I cook it for?
Georgia Harding says
Pretty similar time Charli as the shanks need a long time to break the meat down and make it lovely and tender. Enjoy G x
Annie Hattingh says
This was so easy, so finger-licking-bone-sucking good!! I don’t think I’ll bother cooking shanks any other way again. Thank you for a great recipe, kids loved it!!
Georgia Harding says
So glad you loved it too. I’m pushed to cook them any other way also, so delicious! G x
Amy says
Hi Georgia,
This sounds amazing, but my husband is mushroom-phobic so anything you recommend instead?
Thank you 🙂
Georgia Harding says
You could just leave them out or sub with eggplant, zucchini, parsnip, or more carrots. It’s really delicious either way, enjoy Amy G x
Deanna Lane says
Hi Georgia, the link to the bone broth isn’t working. Could you refresh the link please? Thanks! x
Georgia Harding says
Thanks for pointing that out, it’s fixed now G x
Michelle Mattner says
This is the best recipe for lamb shanks! So easy and delicious!
Georgia Harding says
I agree, one of my absolute favourites Michelle. So pleased you love it and cheers for the 5 stars G x
Sarah Chann says
Love this one – I’ve made it twice. Both times used lamb chops as much cheaper than shanks here. Used the pressure cooker and cooked for 45 minutes with natural release of 10 mins (or yesterday just left it for about 30). Added kumara yesterday as well. Goes down a treat and I had a bowl for breakfast this morning too. Thank you.
Georgia Harding says
So pleased you love and thanks so much for including your pressure cooker instructions Sarah G x
Zanthe Bohan says
Delicious. The house smelt amazing whilst cooking. I added some extra veggies, the night prior I soaked some pearl barley and French lentils to add in. Cooked it all day in the slow cooker. Left overs will make a lovely shepherds pie next week.
Well Nourished Team says
Sounds so good Zanthe 😊
Zanthe Bohan says
Left overs taste even better as Shepards pie. I topped it with mashed potatoes and a little grated cheese on top.