5.0 from 6 votes
Slow Cooker Lamb Shanks
These delicious slow cooker lamb shanks are fall-apart tender with a rich red wine sauce. Slow cooking transforms this cheaper cut of lamb into a restaurant-quality dinner.
Total Time
7 hrs 45 mins
Servings: 4
Calories: 427 kcal
Course:
Main Course
Cuisine:
International
Ingredients
- 4 lamb shanks approximately 400g each
- ½ teaspoon cooking salt
- ½ teaspoon fresh black pepper
- 2 tablespoon olive oil
- 1 medium brown onion chopped
- 2 medium carrots chopped
- 3 garlic cloves crushed
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1 cup dry red wine
- 3 cups beef stock
- 2 tablespoon cornflour
- 1 tablespoon cold tap water
Instructions
- Pat the shanks dry and sprinkle with salt and pepper.
- Heat the olive oil in a frypan over medium-high heat, brown the shanks well all over, then remove to the slow cooker.
- Add the onion and carrot to the pan and saute over medium-low heat until starting to soften.
- Add crushed garlic and tomato paste, stirring to cook for 30 seconds.
- Then add red wine and thyme and simmer to reduce slightly.
- Pour this braising liquid into the slow cooker with the shanks, add the beef stock and stir a little to combine.
- Place the lid on the slow cooker and cook on low for 7 - 8 hours.
- Remove the shanks from the slow cooker and cover to keep warm.
Cup of Yum
Making the sauce
- In a small bowl, combine cornflour with cold tap water and mix into a slurry then set aside.
- Pour the braising liquid into a saucepan and bring to a simmer on the stove, then whisk in cornflour slurry and simmer until thickened.
Notes
- *Please note that the amount of calories per serve and nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*
- The rich flavour in this recipe comes from browning the lamb shanks really well before they go into the slow cooker. Don't skip that step!
- You don't need expensive red wine, any full-bodied dry red is fine.
- To make in the oven proceed with the recipe as written, at Step 6 put the shanks into a large dutch oven/casserole dish (with a lid) and bake at 150c for 3 hours then proceed again with the recipe instructions for Making the sauce.
Nutrition Information
Calories
427kcal
(21%)
Carbohydrates
13g
(4%)
Protein
45g
(90%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
127mg
(42%)
Sodium
756mg
(32%)
Potassium
1169mg
(33%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5309IU
(106%)
Vitamin C
9mg
(10%)
Calcium
65mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 45g | 90% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 127mg | 42% |
| Sodium | 756mg | 32% |
| Potassium | 1169mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5309IU | 106% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.