Lamb Shanks in Red Wine, Slow Cooker

After I got my first slow cooker I started googling recipes (of course).

I saw lots of recipes for delectable-looking lamb shanks.

On the cooking channel Jamie Oliver was making ‘tender, fall apart lamb shanks’.

I wanted lamb shanks….. Not that I had ever eaten or even seen a lamb shank, but I wanted them.

Now there are two kinds of meat that I like that I cannot get in France: hams for roasting and lamb shanks.

I can get many, many different hams meant for slicing and using in sandwiches but none for a Baked Ham for Christmas.

There are many different cuts of lamb available but not shanks.

Click here to Pin Lamb Shanks in Red Wine, Slow Cooker


Lamb Shanks in Red Wine, Slow Cooker

The slow cooker does a wonderful job on flavorful lamb shanks, rendering them fall-apart tender.

  • Author: Katie Zeller
  • Prep Time: 20 minutes
  • Cook Time: 7 hours, 40 minutes
  • Total Time: 8 Hours
  • Yield: 2 servings 1x
  • Category: Lamb
  • Method: Slow Cooker


  • 2 lamb shanks
  • 1 red onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs tomato paste
  • 2 bay leaves
  • 2 sprigs fresh rosemary or 2 tsp dried
  • 2 tbs tapioca
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 cup (8oz, 240ml) red wine
  • 1 tbs olive oil
  • optional – if needed: 2 tsp instant tapioca or 1 tbs cornstarch


  • Heat 1 tbs oil in a large skillet. Add lamb shanks and brown on all sides, Remove to slow cooker.
  • Add onions, celery, garlic, to skillet and sauté briefly.
  • Add tomato paste and sauté briefly.
  • Add stock, wine and heat to simmering, stirring to combine.
  • Add herbs and tapioca to slow cooker.
  • Pour contents of skillet over lamb.
  • Cover and cook, low heat, 7 1/2 – 8 hours, turning shanks half way through cooking time
  • Check 30 minutes before serving and if sauce needs to be thickened add 2 tsp instant tapioca or 1 tbs cornstarch dissolved in 2 tbs water.
  • When ready, remove to a platter and serve.


Our lamb shanks were large – a bit more than enough for 2 people, but not enough for 3. Leftovers for lunch.

Keywords: lamb shanks, slow cooker

Slow Cooker Lamb Shanks

Two more things to be grateful to Steve the Butcher for. Not only does he offer lamb shanks they are reasonably priced. Never having seen or eaten them before I ordered four. One per person is more than enough so there are two more in the freezer.

Lucky us.

Once again I disobey the slow cooker police and turn these half-way through cooking time. The sauce didn’t cover them but I didn’t want to add more so I opted for the quick turn to snuggle the top into the red wine sauce.

I debated over whether to serve them with polenta of mashed potatoes.

Mashed potatoes won.

This is what they look liked from the butcher.

I like this type of packaging. The French call it ‘sous vide’ which, I think is technically incorrect. It is vacuum-packed and likely appropriate for sous vide cooking.

Frankly, I don’t dare what they call it….. I like it so much better than the Styrofoam containers that are 5 times the size of the contents.

While still plastic, the size alone must make it more environmentally friendly.

In other news….

There is no other news. The days have been depressingly similar, gray, cold, and damp.

I hate getting up in the dark but we don’t see daylight before 8:30 and the dogs are ready to take the tour of the neighborhood long before that.

I think it’s called winter.

I shall now try to be grateful that we don’t have snow.

7 thoughts on “Lamb Shanks in Red Wine, Slow Cooker”

  1. Actually, sous vide is all the rage now here and that packaging is perfect for it. I do not sous vide. I don’t have room for the gadgets and cookware I have now and can’t justify owning an $80 to $125 item that would get used twice a year.

    These look delicious! A bright spot in a gray, dismal day here as well. We had quite the ice storm last night and there were cars all over the place this morning, in places they shouldn’t be. It warmed to 40 today but will now drop below freezing for the next week or so, or more, so the ice rinks left behind will still be there until the salt trucks can get to them which will be a few days at the least.

    • I remember the ice storms from when I lived in Wisconsin – not being able to walk outside and cars going nowhere…. Don’t miss those either lol And the salt is so good for cars !

  2. Mmmmmm lamb shanks. One of my favourites. Always order it in restaurants if it is offered. I can buy them from time to time here and do if I see them. My favourite ways of cooking them are either in red wine like you or Indian jalfrezi.

Comments are closed.

Share via
Copy link