Easy Slow Cooker Lamb Shanks

Slow cooked lamb shank served over a bed of mash with red wine sauce

4.66 from 26 votes

These Slow Cooker Lamb Shanks are braised in a rich red wine sauce until succulent and amazingly meltingly tender! This is such an easy lamb shank recipe that produces drool-worthy results.

Prep Time15

Cook Time8 15

Total Time8 30

Course: Main Course

Cuisine: British

Keyword: Lamb Shanks in red wine sauce, Slow Cooker Lamb Shanks

Servings:

Calories: 223kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the sauce

1 large onion , finely diced
3 celery ribs , finely diced
15 baby carrots , whole or 3 large ones, diced
3 garlic cloves
Sprig fresh rosemary
1 beef stock cube crumbled (Oxo)
2 tbsp redcurrant jam (optional)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 bay leaves
480 ml (2 cups) red wine

For the lamb

1 large hind shank , 1kg (2+ pounds) or 4 foreshanks
1 tsp sea salt
1 tsp black pepper (freshly ground)

Optional

Olive oil to brown lamb and vegetables (see notes)
2 tbsp redcurrant jam or olive oil
1 tbsp cornflour diluted in cold water , to thicken sauce if needed

Instructions

Add all the ingredients listed under sauce in your slow cooker and stir together.
1 large onion, 3 celery ribs, 15 baby carrots, 3 garlic cloves, Sprig fresh rosemary, 1 beef stock cube crumbled, 2 tbsp tomato paste
Place the lamb shank (s) on top and season. Push down into the liquid if possible.
2 tbsp Worcestershire sauce, 2 bay leaves, 480 ml (2 cups) red wine, 1 large hind shank, 1 tsp sea salt, 1 tsp black pepper, 2 tbsp redcurrant jam
Cover and cook on the low setting for up to 8 hours for smaller shanks and up to 12 or longer for a large shank, such as the one I cooked.
Use a slotted spoon to gently remove the lamb from the cooker. Brush with jam or olive oil and place under a hot broiler (grill) for a couple of minutes per side to brown the skin. Rest the lamb, loosely covered, while you prepare the sauce.
2 tbsp redcurrant jam or olive oil
Discard the bay leaves and use tongs to pick out the carrots to serve with the meat. Use a stick blender to blitz the contents of your slow cooker. Strain this into a saucepan (discarding any solids).
Simmer for 10-15 minutes or until slightly reduced, adding the cornflour slurry if needed to thicken the sauce. Season to taste.
1 tbsp cornflour diluted in cold water
Serve the lamb over mashed potatoes with the carrots on the side and plenty of the rich sauce. Yummy!

Video

Notes

If you have time, browning the lamb and vegetables before adding to the slow cooker will add a lot of flavour.

Season the lamb and brown on all sides in olive oil on a hot skillet / casserole then set aside.
Add a splash of water or wine to deglaze the pan, scraping any browned sticky bits with the back of a spoon.
Add more oil, reduce the heat and cook the onion, celery and carrots for 5-10 minutes, stirring, until slightly softened.
Transfer the vegetables to the slow cooker, add all remaining ingredients, top with the lamb and cook as above.

Nutrition