Braised slow cooker lamb shanks in a rich red wine sauce are the ultimate winter comfort food. With mouthwatering tender meat that literally falls off the bone, this classic dish takes just 10 minutes to prepare and then the slow cooker/crock pot takes care of the rest!
Slow cooker lamb shanks are among the most quintessential winter comfort meals you could imagine (along with chicken and noodle soup, chicken bacon and rice casserole, cheesy beef lasagne and creamy pesto chicken pasta, of course!!)
For a twist on the traditional side dish of mashed potatoes or sweet potatoes, try serving with crispy mashed potato cakes and soft and fluffy homemade bread rolls to dip into the luscious gravy and soak up all of the delicious sauce!
Why You're Going To Love This Recipe
Lamb shanks cooked in a slow cooker are fall-off-the-bone tender, and the robust, flavoursome gravy guarantees clean plates and full bellies!
- Quick and easy - your slow cooker takes over the cooking after very little preparation (just 10 minutes, in fact!)
- Classic, old-fashioned recipe - there are no new or unfamiliar ingredients required (or for kids to adjust to), just good old-fashioned flavour that makes mealtime totally fuss-free.
- Keep it simple - quick and easy side dishes are all you need to serve these lamb shanks with.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Meat and Vegetables
- lamb shank - this cut of meat comes from the lower leg of the lamb. Slow cooked recipes are the best to use this cut in as it becomes so tender and juicy.
- brown onion - the most common onions found in supermarkets in Australia, and available all year round. If you're in the US, use a yellow onion.
- carrots - a budget friendly ingredient and always available.
- celery - here in Australia, supermarkets usually sell full or halved bunches of celery, or even individual celery stalks. It is usually much cheaper to buy a whole bunch, and if you wrap the bunch in foil and keep it in the crisper drawer, it will stay fresh and crisp much longer!
- minced garlic - store bought minced (or chopped) garlic is a great time-saver. If I am not using fresh garlic and mincing it myself in a garlic press for the best flavour, I happily use store-bought minced garlic.
Pantry Items
- plain flour - also known as all-purpose flour, this doesn't contain any raising agents, and its addition to soups and stews makes it a thickening agent.
- olive oil - I recommend using Extra Virgin Olive Oil as it's high in natural antioxidants and healthy fats which are beneficial to health.
- red wine - the best choice is a dry, medium-bodied red wine, like a Merlot. The alcohol cooks out in the recipe making it perfectly suitable for kids and adults alike, but adds so much to the flavour.
- crushed tomatoes - these are a mixture of diced tomatoes and tomato purée or paste. You could easily substitute cans of diced tomatoes, however the texture and consistency is different, and you might find the chunks haven't broken down as much.
- tomato paste - this is a thick, concentrated tomato sauce.
- liquid chicken stock - if you make your own Thermomix chicken stock paste, you can make your own liquid stock. The ratio is 1 tablespoon of paste for every 500ml of water. You could also substitute with either a good quality, shop-bought liquid stock, or 1 teaspoon of chicken stock powder to every 1 cup of water.
Herbs and Spices
- salt & pepper - to season the flour with.
- rosemary - sprigs of this aromatic herb add flavour to poultry and meat. If you are cutting the sprigs from your own homegrown plant, rinse and pat dry with a paper towel before adding them.
- bay leaf - these are readily available from the herbs and spices section of your supermarket in dried form. They add a subtle flavour to soups and stews during cooking, but it is best to remove them before serving.
Step By Step Instructions
With just a few steps of prep required, you will have dinner cooking in no time and the most delicious aroma in your kitchen all day long!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1. Prepare The Lamb Shanks
Toss the lamb shanks in seasoned flour, shake off any excess flour.
Sear the lamb shanks until browned on the outside.
Place the lamb shanks into the slow cooker.
Step 2. Prepare The Red Wine Sauce
Sauté the minced garlic and diced carrot and celery in a pan.
Add the rest of the ingredients to the sautéed vegetables and stir until heated through and combined.
Step 3. Set The Slow Cooker
Pour the sauce over the lamb shanks, and submerge them in the sauce as much as possible.
Cook on "Low" for 8 hours in slow cooker.
Serve with the red wine sauce poured over the top, with mashed potato and greens on the side.
Expert Tips and FAQ
The alcohol cooks out, so this is perfectly safe and suitable for the whole family. It can be substituted for extra chicken stock if you prefer. It is recommended that you don't substitute the wine, as this gives the sauce a much richer, robust flavour.
The seasoned flour (salt & pepper mixed in to flour) combines with the sauce as the meat cooks and acts as a thickening agent during the cooking process. The other option would be to mix it with water into a slurry, stir it through and allow it cook into the sauce until it thickens. Coating the shanks before searing is simpler and more flavourful as well.
This step in slow cooker recipes is often dismissed as a waste of time, but I highly recommend taking that extra few minutes so the meat not only has a lovely caramelised colour once cooked, but you get the maximum flavour as well.
When the lamb shanks are cooked, the sauce will be a thin sauce with chunks of vegetables throughout. To get a thicker sauce like in the pictures, you can purée it in a Thermomix or blender until smooth. Alternatively, if you would like a silky thin sauce without any vegetables, simply strain the sauce and discard the vegetables.
More Slow Cooker Recipes
- Pulled Pork - deliciously sweet and juicy slow cooker pulled pork that's perfect for burgers, tacos and salads.
- Beef Stroganoff - a family favourite, slow cooker beef stroganoff recipe filled with tender beef in a creamy mushroom sauce.
- Apricot Chicken - a simple 4 ingredient Apricot Chicken family dinner that's fall-apart tender and completely finger licking!
- Chilli Con Carne - a healthy and family-friendly Chilli Con Carne made with beef, beans and tomato.
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Slow Cooker Lamb Shanks
Ingredients
- 4 lamb shanks approximately 400g each
- ½ cup (70 g) plain flour
- salt and pepper
- 3 tbs olive oil
- 4 tsp minced garlic or 4 garlic cloves, minced
- 1 brown onion diced
- 1 carrot large, diced
- 3 celery stalks diced
- 1 cup (250 ml) red wine
- 800 g can crushed tomatoes
- 3 tbs tomato paste
- 2 cups (500 ml) liquid chicken stock
- 3 sprigs rosemary
- 2 dried bay leaves
Instructions
- Toss the lamb shanks in the flour and then shake off any excess. Season with salt and pepper.
- Heat 2 tbs of olive oil in a large pot or pan over high heat. Add the lamb shanks and sear for 5 minutes, turning occasionally until brown on the outside.
- Place the lamb shanks into the slow cooker and set aside.
- Heat the remaining 1 tbs of olive oil in the pan over medium heat. Add the garlic, onion, carrot and celery and cook for 5 minutes or until the onion has softened and is translucent.
- Add the red wine, crushed tomatoes, tomato paste, chicken stock, rosemary and the bay leaves and heat to combine.
- Pour over the lamb shanks in the slow cooker, trying to submerge them as much as possible.
- Cook for 8 hours on LOW.
- Serve the lamb shanks with the red wine sauce poured over the top with mashed potato and greens on the side (see notes regarding the sauce).
Judith
Absolutely delicious
Lucy
I'm thrilled you liked them!