Go Back
+ servings
Lamb Shanks in Red Wine in the Slow Cooker
Print Recipe
No ratings yet

Slow Cooker Lamb Shanks in Red Wine

Slow Cooker Lamb Shanks in Red Wine is a simple hearty dish, great for supper guests
Prep Time35 minutes
Cook Time6 hours
Total Time6 hours 35 minutes
Course: Supper
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 1 large onion (300g)
  • 2 carrots (150g)
  • 3 stalks celery (150g)
  • 3 cloves garlic
  • 4 lamb shanks
  • 2 tablespoons olive oil (30ml)
  • 400 g x 400g can chopped tomatoes
  • 2 tablespoons tomato purée (30ml)
  • 250 ml red wine
  • 2 tablespoons plain/all-purpose flour (30ml)
  • 250 ml stock
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 sprigs thyme
  • Salt
  • Freshly ground pepper

Equipment

Instructions

Preparation:

  • Peel and finely chop the onion, carrots, and celery
  • Peel and finely chop/crush the garlic
  • If you prefer, use a food processor on PULSE to chop the vegetables, keeping the onion separate

For the Slow Cooker Lamb Shanks in Red Wine:

  • Preheat your slow cooker if necessary
  • Heat a large frying pan on MEDIUM-HIGH, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take about 10 minutes
  • Turn the heat to MEDIUM-LOW. Add the remaining oil to the frying pan and fry the onion gently for 2-3 minutes
  • Add the chopped carrot, celery, and garlic and cook for a further 5 minutes until the vegetables will start to soften
  • Stir in the tomato purée and flour and cook for 1 minute
  • Slowly add the wine and half the stock and bring to the boil, stirring until you have a smooth sauce (apart from the vegetables!)
  • Add the tinned tomatoes and bring back to the boil
  • Pour the sauce over the lamb in the slow cooker
  • Pour the rest of the stock into the frying pan, bring it to the boil and stir the pan to pick up any sauce, then pour into the slow cooker.
  • Add the bay leaves, rosemary and thyme to the slow cooker and put the lid on
  • Cook on LOW for 8-10 hours or on HIGH for 6 hours.  The lamb should be tender and starting to fall off the bone.
  • Season the sauce with salt and pepper to taste
  • Serve with mashed potato and a green vegetable, e.g. broccoli.

Notes

Everyday Cooks Tip:

  • The longer you cook Lamb Shanks the better, so this dish is ideal for evenings you will be late home
  • Re-heated Lamb Shanks are even better, so cook as much as your slow cooker will hold and freeze the rest for another day.