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Slow Cooker Lamb Shanks in Red Wine

These slow cooker lamb shanks are cooked all day long in a big bold red wine which is then reduced down to create a rich sauce!

Portrait image of a Lamb Shank served on a bed of braising liquid and red peppers served in a shallow white bowl

Red Wine Lamb Shank Recipe.

Someone once described my food as ‘dude food’, I think that is a bit of a generalisation. But let’s face it this beast of a hunk of meat is pure caveman fodder!

Lamb is a meat that just begs for big flavours, the rich oily meat can stand up to so much flavour and still shine through… This recipe takes advantage of that fact!

It is great in curries like my lamb rogan josh or in a nice Moroccan lamb tagine.

We begin this lamb shank recipe by browning the meat and softening and browning our vegetables.

This colouration adds so much flavour to the final recipe then we braise them in red wine.

Red peppers are added close to the end of cooking so that they keep their structure rather than melting into the sauce.

Finally, we finish off our sauce with a heavy reduction to turn that flavour up to 11. This is in much the same way as I finish my beef bourguignon in the instant pot.

This recipe is full-on Mediterranean comfort food and is very different from the sort of lamb recipes I was raised on. This slow cooker affair could not be further removed from my lamb hotpot or shepherds pie recipes if it tried.

Portrait overhead image of a Slow Cooked Lamb Shank served on a bed of braising liquid and red peppers served in a shallow white bowl

Recipe Notes, Hints and Tips.

When I say that these slow cooker lamb shanks are fall off the bone I mean it.

If you want to serve them on the bone as I do in this recipe then take care when removing them. Use a large slotted spoon and gently ease it out of the slow cooker.

You can, of course, cook this conventionally if you don’t want to use a slow cooker. Simply cook in a dutch oven in the oven at 150°C or 350°F for 4-5 hours.

On the herb front, I use a combination of fresh rosemary and thyme. You can use dried herbs if you want, add a teaspoon of each to the slow cooker.

Finally, do not skip the reduction process with the sauce, failure to do so will disappoint.

Close up portrait image of a braised Lamb Shank served on a bed of braising liquid and red peppers served in a shallow white bowl

What Wine to Use for This Recipe?

I am completely on board with Keith Floyd’s thoughts on cooking with wine… If you ain’t prepared to drink it then don’t cook with it!

This recipe calls for a big and bold wine, you want something fruity and inky dark.

I used a Hungarian Red called Egri Bikaver, a much famed Hungarian wine that is made about an hour from home.

But something like a merlot, syrah or even a chianti would work just as well.

Square image of a Slow Cooker Lamb Shank served on a bed of braising liquid and red peppers served in a shallow white bowl
Yield: 2 Servings

Slow Cooker Lamb Shanks Recipe

Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes

These Slow Cooker Lamb Shanks are simply braised for 8 hours in wine. We reduce down the braising liquid to a rich fully flavoured sauce to serve with the soft and tender lamb.

Ingredients

  • 2 Lamb Shanks
  • 50 g flour
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Tbsp Olive Oil
  • 200 g Onion
  • 10 Garlic Cloves
  • 75g Celery
  • 400 g Tomatoes
  • 750ml Red Wine
  • 4 Sprigs Rosemary
  • 4 Sprigs Thyme
  • 250 ml Beef Stock
  • 1 Red Pepper
  • 5 g Chopped Parsley

Instructions

  1. Place the flour, salt and pepper into a large strong bag.
  2. Add the lamb shanks one at a time and shake to coat.
  3. Heat the olive oil in a pan over a medium high heat.
  4. When hot brown the lamb all over and set aside.
  5. Cut the onion into 5mm wide half/moon shapes.
  6. Finely slice the garlic and celery.
  7. Add the onions and celery to the pan we cooked the lamb in and cook for 10 minutes on medium high.
  8. Roughly chop the tomatoes.
  9. When the onions have started to brown add the sliced garlic and cook for another 1 minute.
  10. Throw in the tomatoes and then pour over the wine and reduce by a third.
  11. Add the thyme and rosemary to the base of the slow cooker followed by the lamb.
  12. Pour in the wine mix and the beef stock.
  13. Taste and add salt if required and cook for 8 hours on low or 6 hours on high.
  14. An hour before the lamb is done slice the red pepper and throw it in the slow cooker.
  15. After the cooking time is complete carefully remove the shanks and tent with foil.
  16. Skim the fat from the top of the cooking liquid, there will likely be around 5-10mm.
  17. Remove the solids from the braising liquid discarding the stems from the herbs and set aside.
  18. Strain the remaining cooking liquid into a wide-based pan over a high heat.
  19. Reduce this by two thirds to create a rich sauce adding salt as required.
  20. Return the vegetables to this sauce and reheat before serving as a base to the shanks.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 890Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 1545mgCarbohydrates: 62gFiber: 8gSugar: 17gProtein: 35g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Rhonda

Friday 21st of February 2020

Not happy with the European measurements.

Holly

Sunday 28th of June 2020

@Brian Jones, But you could convert for us folks that aren’t familiar. 😊 While I am a Canuck, I was brot up with ‘normal’ measurements and find metres and such a bit of a nuisance.

Brian Jones

Saturday 22nd of February 2020

I'm really not in a position to change the fact that us Europeans use, and are comfortable with metric measurements!

A decent set of scales will set you back maybe $10 and will allow you to switch between metric and imperial at will.

Ann

Wednesday 4th of September 2019

Just found your site and your recipes look so good - am going to try this tomorrow. I would like to know if I can subscribe to your site to receive emails - I am not on facebook etc

Brian Jones

Thursday 5th of September 2019

Hi Ann, I hope you enjoy them, this is a long tie favourite recipe of mine, although one that does not get a regular outing due to lamb being hard to find here in Hungary. You can get a weekly round up from my site by signing up here http://eepurl.com/bpqebH

Beth Neels

Tuesday 3rd of September 2019

My family and I loved this lamb! But, you're right! It was hard smelling it cook all day without devouring it!!

Brian Jones

Thursday 5th of September 2019

lol, yes that really is the downside of slow cooking, the drip drip drip torture of those lovely aromas!

Jeff the Chef

Thursday 29th of August 2019

These lamb shanks sound wonderful and look absolutely delectable.

Brian Jones

Thursday 5th of September 2019

Cheers Jeff :)

Chef Mireille

Thursday 29th of August 2019

It looks so homey and hearty. The perfect wintertime comfort food. Lamb is one of my fave meats and I can definitely dig into this one!

Brian Jones

Thursday 5th of September 2019

Thank you, I love lamb too!