Slow Cooker Lamb Shanks Recipe

Slow cooker lamb shanks in a red wine, tomato and pepper sauce.

Slow Cooker Lamb Shanks Recipe

These easy Slow Cooker Lamb Shanks are simply braised for 6 hours in wine, then the braising liquid is reduced to create a rich, boldly flavoured sauce to serve with the soft and perfectly cooked meat.

Course Main Course

Cuisine Modern European

Keyword crock pot lamb shanks, lamb shanks in red wine, slow cooker lamb shanks, slow cooker lamb shanks red wine

Prep Time 30

Cook Time 6

Total Time 6 30

Servings Servings

Calories 1341kcal

Author Brian Jones

Ingredients

2 Lamb Shanks
½ teaspoon Salt
½ teaspoon Black Pepper
2 tablespoon Cooking Oil
1 Large Onion 200g
10 Garlic Cloves
2 Medium Celery Sticks 75g
3 Medium-large Tomatoes 400g total
750 ml Red Wine 1 Bottle
3 Sprigs Rosemary
3 Sprigs Thyme
250 ml Lamb Stock 1 Cup
2 Red Peppers
50 g Butter 3 tablespoon +1 teaspoon

Instructions

Season the lamb shanks with salt and pepper. Heat a large (28cm or 11") skillet or frying pan over a medium-high heat, and when it is hot, add the oil and brown the lamb all over and set aside.
Peel the onion, cut it in half and then into 5mm wide half-moon shapes.
Peel the garlic and slice it as finely as you can
Dice the celery.
Roughly chop the tomatoes.
Add the onions and celery to the pan we cooked the lamb in, and cook for 5-7 minutes on a medium-high heat.
When the onions have just started to brown at the edges, add the celery and sliced garlic and cook for another 1 minute.
Turn the heat up to very high, pour over the wine and reduce it by a third, then transfer it to a slow cooker.
Add the tomatoes, stock, thyme, and rosemary to the slow cooker and then stir.
Drop the lamb shanks into the sauce and push to submerge, then cook for 6 hours on low or 4 hours on high.
An hour before the lamb is done, deseed and slice the red peppers and throw them into the slow cooker and push them down to moisten.
After the cooking time is complete, carefully remove the shanks and tent with foil. Skim the fat from the top of the cooking liquid; there will likely be around 5-10mm.
Remove the solids from the braising liquid, discarding the stems from the herbs and set aside. Strain the remaining cooking liquid into a wide-based pan over a high heat and reduce by two-thirds.
Whisk in the butter to enrich the sauce and return the vegetables to the sauce and reheat before serving as a base for the lamb.

Video

Notes

This recipe is designed for a 3.5 litre slow cooker.

Nutrition