Slow Cooker Lamb Shanks

Slow cooker lamb shanks cooked low and slow in a rich red wine and herb sauce. This easy lamb shank recipe delivers tender, fall-off-the-bone meat with a deep, savory flavor. Perfect for Sunday dinner, holiday meals, or cold-weather comfort food. Serve with mashed potatoes and green vegetables for a hearty family meal that’s simple to prepare and full of flavor.

Tender, fall-off-the-bone lamb shanks slow-cooked in a rich, flavorful red wine and herb sauce—perfect for a cozy meal. Serve with creamy mashed potatoes and green vegetables for a hearty, satisfying dinner.

Ingredients

For the Lamb Shanks

• 2 tbsp oil
• 4 lamb shanks
• ½ tsp salt
• ½ tsp black pepper
• 1 large onion, finely chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 240 ml (1 cup) red wine
• 640 ml (2¾ cups) lamb stock
• ½ tsp dried thyme
• 2 tbsp tomato purée (tomato paste in US)
• 1 tsp sugar
• 2 bay leaves
• 2 tbsp redcurrant jelly

To Thicken the Sauce

• 2 tbsp cornflour (cornstarch in US)
• 5 tbsp cold water

To Serve

• Mashed potatoes
• Green vegetables (e.g., asparagus, green beans)
• Fresh thyme sprigs

Instructions

1. Brown the Lamb Shanks
   Heat the oil in a large skillet over high heat. Season the lamb shanks with salt and pepper, then brown them on all sides (about 10 minutes). Transfer the browned lamb to the slow cooker.
2. Cook the Vegetables
   In the same pan, sauté the onion and carrots for 5 minutes until softened. Add the garlic and cook for 1 more minute, stirring frequently.
3. Deglaze and Simmer
   Pour in the red wine, lamb stock, thyme, tomato purée, sugar, and bay leaves. Stir and bring the mixture to a simmer. Turn off the heat and carefully pour the sauce over the lamb in the slow cooker.
4. Slow Cook
   Cover and cook on low for 7–8 hours, until the meat is tender and easily falls off the bone.
5. Finish the Sauce
   Remove the lamb shanks and set aside. Discard the bay leaves. Stir in the redcurrant jelly. If your slow cooker doesn’t reach a simmer, transfer the sauce to a pan over medium heat.
6. Thicken the Sauce
   Mix the cornflour and water to form a slurry. Slowly pour it into the simmering sauce while whisking until thickened to your desired consistency.
7. Serve
   Plate the lamb shanks over mashed potatoes with green vegetables. Spoon the sauce over the top and garnish with fresh thyme.

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Tips

• Browning adds flavor: Don’t skip searing the lamb—it deepens the flavor of the dish.
• Check thickness: If your sauce isn’t thickening, ensure it’s simmering hot before adding the slurry.
• Make ahead: This dish tastes even better the next day. Store leftovers in the fridge and reheat gently.

Variations and Substitutions

• Wine-free version: Replace red wine with extra stock and a splash of balsamic vinegar.
• No redcurrant jelly? Use cranberry jelly or a touch of honey for sweetness.
• Vegetable swap: Add celery or parsnips for extra depth.

FAQs

Can I use beef shanks instead of lamb?
Yes, but the cooking time may need slight adjustment depending on size.

Can I cook on high instead of low?
Yes, cook on high for 4–5 hours, but low heat yields more tender meat.

Can this be frozen?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months.

Serving Suggestions

• Classic mashed potatoes are ideal, but creamy polenta or buttered noodles also work beautifully.
• Serve with roasted Brussels sprouts, green beans, or steamed asparagus.
• A glass of red wine like Shiraz or Merlot complements the richness perfectly.

Why You’ll Love This Recipe

• Comfort food classic: Rich, hearty, and satisfying.
• Minimal effort: Let the slow cooker do the work.
• Perfect for entertaining: Impressive and stress-free.
• Make-ahead friendly: Great for batch cooking or special occasions.