Slow Cooker Lamb Shanks Recipe (2024)

Lamb shanks:

• ▢ 2 tbsp oil oil
• ▢ 4 lamb shanks
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper
• ▢ 1 large onion - peeled and finely chopped
• ▢ 2 carrots - peeled and chopped into small chunks
• ▢ 3 cloves garlic - peeled and minced
• ▢ 240 ml (1 cup) red wine
• ▢ 640 ml (2 ¾ cups) lamb stock
• ▢ ½ tsp dried thyme
• ▢ 2 tbsp tomato puree - tomato paste in US
• ▢ 1 tsp sugar
• ▢ 2 bay leaves
• ▢ 2 tbsp red current jelly

To thicken the sauce:

• ▢ 2 tbsp cornflour mixed with 5 tbsp cold water to form a slurry - cornstarch in US

To Serve:

• ▢ mashed potatoes
• ▢ green vegetables - such as asparagus and green beans
• ▢ a few sprigs of fresh thyme

• Heat the oil in a large frying pan (skillet) over a high heat.

  2 tbsp oil oil

• Season the lamb shanks all over with the salt and pepper, then place in the pan and brown on all sides. This should take about 10 minutes.

  4 lamb shanks, ½ tsp salt, ½ tsp black pepper

• Remove from the pan and place the lamb in the slow cooker.

• Add the onion and carrot to the frying pan and cook for 5 minutes, stirring often, until softened. Then add the garlic and cook for a further minute, whilst stirring.

  1 large onion, 2 carrots, 3 cloves garlic

• Add the red wine, stock, thyme, tomato puree, sugar, and bay leaves to the frying pan.

  240 ml (1 cup) red wine, 640 ml (2 ¾ cups) lamb stock, ½ tsp dried thyme, 2 tbsp tomato puree, 1 tsp sugar, 2 bay leaves

• Bring to a simmer, then turn off the heat and pour the sauce over the lamb shanks in the slow cooker.

• Place the lid on and cook on low for 7-8 hours, until the lamb is very tender.

• Once cooked, remove the lamb shanks from the slow cooker. Remove and discard the bay leaves, and stir the redcurrant jelly into the sauce.

  2 tbsp red current jelly

• To thicken the sauce, slowly pour in the cornflour slurry, whilst stirring with a whisk, until thickened to your liking.

  Note: the liquid needs to be simmering hot to thicken, so if your slow cooker can't bring the liquid to a rolling simmer, then transfer the liquid to a pan and heat on the hob/burner. Stir in the cornflour slurry whilst simmering.

  2 tbsp cornflour mixed with 5 tbsp cold water to form a slurry

• I like to serve my lamb shanks on top of mashed potato, with some green vegetables.

  See Also

  Apple Cinnamon Sourdough Bread Family Recipes sanctuary-ridge.com

  mashed potatoes, green vegetables

• Pour the sauce over the lamb shanks, sprinkle on the fresh thyme and serve.

  a few sprigs of fresh thyme

Oven cooking

You can cook in the oven if you wish. Instead of transferring to the slow cooker, transfer to a large casserole pan. Place a lid on and cook in the oven at 180C/350F for 3-3 ½ hours. Check in the last hour of cooking and add an extra splash of stock if needed.

Can I make it ahead?

Yes. Once cooked, cool quickly in the cooking liquid (do this before adding the cornflour slurry), then cover and refrigerate.
Reheat in a pan (with the cooking liquid) with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. Reheating in the liquid will help keep the meat moist. You may need to add a little more stock to ensure you have enough to make gravy once the meat has heated through.
Once hot, remove the lamb shanks and stir the cornflour slurry into the liquid to make the gravy.

Can I freeze it?

Yes. Leftovers can be cooledquickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, thenreheat in a pan with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. You may need to add a splash of hot water or stock so the gravy doesn't dry out.

What can I replace the wine with?

Simply replace with the same amount of stock plus a tablespoon of Worcestershire sauce or balsamic vinegar.

Leftovers

Use leftovers to make:

• Crispy lamb salad - by saving any shreds of lamb.
• Alternatively, use the shredded lamb and gravy to make a rich ragu. Heat up the shredded meat and gravy in a pan with a tablespoon of tomato paste, a tin of chopped tomatoes and a half teaspoon of chilli flakes to make a quick ragu, then stir it throughcooked pastaand top with parmesan.

Nutritional information is approximate, per serving (this recipe serves 4).