Slow Cooker Lamb Shanks (with Red Wine Sauce) (2024)

Lamb shanks: One piece per person. I was a fool to think my tiny 10-year-old daughter wouldn’t manage a whole piece; she did…

Shanks are pieces of lamb cut from the bottom sections of the leg below the knee. They are an inexpensive cut of meat, more economical than other parts. They are perfect for slow cooking, as the long cooking process makes the meat meltingly tender, and it will fall off the bone.

If you like shanks or hocks, try our Slow Cooker Pork Hocks or the German Crispy Pork Hocks.

Wine: I prefer a full-bodied, medium-range price red wine, something you would enjoy drinking, but it doesn’t have to be super expensive.

The alcohol cooks off, but you can replace it with the same amount of beef or lamb stock. As the stock is not as acidic as wine, you should add one teaspoon of red wine vinegar to the broth as well.

Stock: Lamb stock is the perfect fit, but if you don't have it, replace it with beef or chicken stock.

See the recipe card for full information on ingredients and quantities.

Step #1: Place lamb shanks in a large container (for instance, a baking dish).

Step #2: Sprinkle them with flour, salt, and pepper, and rub them to coat them all over. Shake or pat to remove the excess flour.

Step #3: Brown the meat on all sides; it will take about 10 minutes on medium-high heat. Turn them often to make sure that all the sides are nicely colored. Transfer to the slow cooker.

Step #4: Brown the vegetables for about 3 minutes. Add tomato paste and about ½ tablespoon flour (you can use the leftover flour from flouring the shanks). Stir well

Step #5: Add red wine, then stock, salt, pepper, rosemary, thyme, and bay leaves.

Step #6: Pour the red wine mixture into the slow cooker over the meat.

Step #7: Cook on high for 4 hours or on low for 8 hours. They should be meltingly tender. Otherwise, give them another 30 minutes, then check again; they should be fall-apart tender. Remove them.

Step #7: Transfer the braising liquid to a large saucepan. Thicken it with cornstarch slurry, then adjust the taste.

Why are the lamb shanks tough?

You probably didn’t cook them long enough. Check after 4 hours on high and 8 hours on low; poke the meat with a fork; it should be tender and easy to pull off the bone. If it’s not, cook it for longer and check again.
The cooking time also depends on the size of the pieces; standard ones are not very large, but if you purchase the lamb at the local butcher, the shanks might be larger.

Can I cook the recipe without a slow cooker?

Yes. Brown the meat in a large Dutch oven. Remove and brown the vegetables. Add liquids and spices as instructed.
Return the meat to the pot. Cover and cook in the preheated oven at 350°F/ 180°C for 2 hours with the lid on top.
Remove the lid and cook for another ½ hour to 1 hour or until the meat is very tender.
Transfer the lamb to a platter and make the red wine sauce as instructed.

How to store and reheat lamb shanks?

Refrigerate the slow cooker lamb shanks and the red wine sauce for up to 4 days in an airtight container.
Freeze the meat in airtight containers for up to 3 months. Defrost in the fridge and reheat well before serving.
Reheat gently on the stovetop, adding a splash of wine, broth, or water to loosen the gravy a bit if necessary. Turn the shanks in the sauce several times to allow them to heat better, and stir the sauce and the veggies to prevent them from catching.

What do you serve with shanks?

Recipe