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 minutesmins
Cook Time8 hourshrs15 minutesmins
Total Time8 hourshrs30 minutesmins
Course: Main Course
Cuisine: British
Keyword: Lamb Shanks in red wine sauce, Slow Cooker Lamb Shanks
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!